makes perfect - lucky®€¦ · melanie lionello creates simple recipes using fresh ingredients and...

LuckyM A K E S

PERFECTChristmas Recipe Book 2018

#LuckyBakesTheDifference#LuckyMakesPerfect

@sydneyfoodsistersCaterina Sterrantino & Effi Tsoukatos, recipients of the 2018 Fresh Awards

Blogger of the Year, are the creative duo behind their food and lifestyle website,

the Sydney Food Sisters. They specialise in recipe development, food styling and food photography, having worked with

many of Australia’s leading brands.

@naturally_nutritiousMelanie Lionello creates simple recipes using fresh ingredients and an abundance of flavour

with a mouth-watering Instagram feed that will have you running to the kitchen. Melanie

focuses on the enjoyment of wholesome, in-season food and sharing the joy of cooking and eating that food with family and friends.

@healthyeating_joJo Ross has a passion for healthy eating,

nourishing her family with delicious whole foods and inspiring others to be the best version of themselves. Her plant-based

journey in a family of omnivores has driven her creativity in the kitchen, creating easy and

delicious recipes that everyone can enjoy.

@sugaretalSonali Ghosh's favourite place is behind

the lens where she sees food in an artistic new light. As a recipe writer and visual artist, her passion and eye for baking and art has

resulted in being published across a variety of media ranging from magazines to cookbooks.

2018 INSTAGRAM

FOODIES

EntreesHazelnut Pesto & Beetroot Galettes - @sugaretal .............................................................. 7

Almonds, Spice & Salt Calamari with Flat-Leaf Parsley Salad - @lucky.nuts ............ 9

Baked Whole Brie with Spiced Walnuts & Raspberries - @sugaretal .......................11

MainsRoast Pork Loin with Nut, Sage, Rosemary & Thyme Filling - @lucky.nuts ............13

Almond, Apricot & Ginger Glazed Christmas Ham - @sydneyfoodsisters .............15

Turkey Breast with Walnut & Herb Butter Stuffing - @lucky.nuts ................................17

SaladsNutty Holiday Wreath Salad - @sugaretal ............................................................................19

Buckwheat, Kale & Mixed Seed Salad - @healthyeating_jo .........................................21

DessertsChristmas Pudding - @lucky.nuts .............................................................................................23

Toffee Nut Meringues - @naturally_nutritious ....................................................................25

White Chocolate Gingerbread Naked Cake - @healthyeating_jo .............................27

Chocolate Tart with Sunflower Seed Crust - @lucky.nuts ...............................................29

Festive Hazelnut Pavlova - @sydneyfoodsisters ................................................................31

Pistachio Berry Swirl Ice Cream Log - @healthyeating_jo .............................................33

Almond & Cranberry White Christmas Ice Cream - @lucky.nuts ................................35

Food Gifts & NibblesHazelnut Chocolate Christmas Trees - @lucky.nuts ..........................................................37

Gingerbread Men - @naturally_nutritious ............................................................................39

Rocky Road - @lucky.nuts ............................................................................................................41

Christmas Pudding Bliss Balls - @naturally_nutritious .....................................................43

Almond Macarons with Peppermint White Chocolate Filling - @lucky.nuts ..........45

Italian Christmas Almond & Cherry Biscotti - @sydneyfoodsisters ............................47

CONTENTS

7

HAZELNUT PESTO & BEETROOT GALETTES BY @SUGARETAL

ENTREES

METHOD1. To make the hazelnut pesto, process all the ingredients together in

a food processor or blender until combined and you have a smooth consistency. Refrigerate in an airtight container until needed.

2. To make the caramelised beets, preheat fan-forced oven to 160°C. Line a large baking sheet with paper. Place the beetroot, onion, balsamic vinegar, olive oil, honey, rosemary leaves, salt and pepper in a bowl and toss to combine. Pour the mixture onto the baking sheet, making sure the beets are placed in a single layer. Roast for 45 minutes or until beets are cooked through.

3. To make the galettes, increase oven temperature to 200°C. Using a 14cm round cutter (or with the help of a round plate), cut out 6 circles from the pastry sheets. Set aside.

4. Place on a baking paper-lined baking tray. Generously spread with a tablespoon of hazelnut pesto leaving a 2cm border around the edges. Spoon about 2 tablespoons of the caramelised beetroot mixture. Top with quartered tomatoes and crumbled feta.

5. Fold in the edges of the pastry circles to partially enclose the filling. Press the edges to secure. Bake for 20-25 minutes or until pastry is golden and crispy.

6. Serve warm with a sprinkling of roasted hazelnuts. Garnish with fresh rosemary leaves.

NOTES• Recipe uses ⅓ cup of pesto, so excess can be stored for up to 7 days.

Hazelnut Pesto125g (1 cup) LUCKY NATURAL HAZELNUTS, lightly toasted 1 cup fresh flat-leaf parsley1 cup fresh basil2 large garlic cloves35g (⅓ cup) parmesan cheese, finely grated125ml (½ cup) extra virgin olive oil salt and pepper, to taste

Caramelised Beetroot500g beetroot, peeled and chopped into small cubes½ red onion, finely sliced2 tbsp balsamic vinegar2 tbsp extra virgin olive oil1 tbsp honey1 tbsp fresh rosemary leaves, chopped salt and pepper, to taste

3 sheets ready rolled, short crust pastry8-10 cherry tomatoes, quartered100g (¾ cup) feta, crumbledfresh rosemaryLUCKY NATURAL HAZELNUTS, toasted (to serve)

PREP: 60 minutes COOK: 25 minutes SERVES: 6

Hazelnut Pesto & Beetroot Galettes

9

ALMONDS, SPICE & SALT CALAMARI WITH FLAT-LEAF PARSLEY SALAD BY @LUCKY.NUTS

METHOD1. Stir the almond meal, salt, paprika, chilli, cumin and pepper

in a non-stick frypan over a medium heat for 2-3 minutes until aromatic and the almond meal is lightly toasted. Remove from heat and set aside.

2. To make salad dressing, whisk together the lemon juice, olive oil, garlic and lemon rind in a large bowl to combine well. Season with salt and pepper.

3. Heat the oil in a large heavy-based frypan over a high heat. Add the calamari rings and cook for 15 seconds each side or until completely opaque. Working quickly, transfer the hot calamari to the almond mix and toss to coat well.

4. Add the parsley leaves and tomatoes to the dressing and toss gently to coat leaves. To serve, pile salad onto serving plates with the calamari rings alongside and sprinkle over the natural sliced almonds.

NOTES• For a warm, smokey background flavour, replace the paprika with

smoked paprika.

50g (½ cup) LUCKY ALMOND MEAL1 tbsp sea salt¼ tsp paprika¼ tsp dried chilli flakes1 tsp ground cumin¼ tsp cracked black pepper2 tbsp vegetable oil3 medium calamari tubes, cleaned and sliced into 8mm wide rings

Salad2 tbsp lemon juice3 tbsp extra virgin olive oil1 garlic clove, finely chopped1 tsp lemon rind, thinly slicedsalt and pepper, to taste3 cups flat-leaf parsley leaves

200g cherry tomatoes, halved55g (½ cup) LUCKY NATURAL SLICED ALMONDS

PREP: 25 minutes COOK: 5 minutes SERVES: 4

ENTREES

Almonds, Spice & Salt Calamari with Flat-Leaf Parsley Salad

11

BAKED WHOLE BRIE WITH SPICED WALNUTS & RASPBERRIES BY @SUGARETAL

METHOD1. To make the spiced walnuts, preheat fan-forced oven to 160°C

and line a baking tray with baking paper. Toss walnuts in the egg white. Mix the sugar, cinnamon, nutmeg and cayenne pepper together and add to the walnut mixture.

2. Spread the walnuts in a single layer on the prepared baking tray. Bake for 10-12 minutes or until walnuts are crisp and caramelised. Cool and store in an airtight container until needed.

3. To make the baked brie, line a baking tray with baking paper.Place brie in the centre and make 6 small slits on the cheese using a sharp knife. Insert a thyme sprig in each slit. Drizzle with olive oil.

4. Bring the edges of the baking paper up to the centre to enclose and twist to secure. Bake for 10 minutes or until brie is soft when pressed.

5. Top with fresh raspberries, spiced walnuts and a drizzle of maple syrup. Serve immediately with crackers or toasted baguette.

Spiced Walnuts210g (2 cups) LUCKY NATURAL CALIFORNIAN WALNUTS 1 egg white2 tbsp caster sugar½ tsp ground cinnamon½ tsp ground nutmeg ½ tsp cayenne pepper

Baked Brie200g whole briefresh thyme sprigs1 tsp olive oil125g fresh raspberries1 tbsp maple syrupcrackers (or toasted baguette slices), to serve

PREP: 15 minutes COOK: 10 minutes SERVES: 6-8

ENTREES

Baked Whole Brie with Spiced Walnuts & Raspberries

13

ROAST PORK LOIN WITH NUT, SAGE, ROSEMARY & THYME FILLING BY @LUCKY.NUTS

METHOD1. Preheat fan-forced oven to 180°C.

2. Place all filling ingredients into bowl of food processor. Blend until nuts are coarsely chopped.

3. Open out loin, with skin side down. Spread nut mixture over flat side of meat and roll loin over the filling. Tie loin with string firmly at 1cm intervals along length to hold in shape. Rub salt into score cuts and over skin. Place loin in a roasting tray.

4. Roast for 50-60 minutes or until juices run clear when pierced with a skewer. Remove from oven, cover loosely with foil and set aside to rest for 20 minutes.

5. To serve, cut loin into 1cm thick slices using the score marks in the crackling as a guide.

1.6-1.8kg rolled loin of pork (ask butcher to score skin about 1cm apart)2 tbsp sea salt

Filling45g (⅓ cup) LUCKY NATURAL PINE NUTS35g (⅓ cup) LUCKY NATURAL CALIFORNIAN WALNUTS55g (⅓ cup) LUCKY NATURAL PISTACHIOS2 tsp fennel seeds

3 garlic cloves¼ cup sage leaves2 sprigs of rosemary, leaves picked4 sprigs of thyme, leaves picked½ tsp sea salt

PREP: 15 minutes COOK: 1½ hours (including rest) SERVES: 8-10

Roast Pork Loin with Nut, Sage, Rosemary & Thyme Filling

MAINS

15

ALMOND, APRICOT & GINGER GLAZED CHRISTMAS HAM LEG BY @SYDNEYFOODSISTERS

MAINS

METHOD1. Remove the ham from the fridge 2 hours before cooking.

Preheat fan-forced oven to 140°C.

2. Using a sharp knife, cut around the shank of the ham. Gently remove the rind by running your fingers between the rind and the fat. Discard the rind. Score the fat in a diamond pattern diagonally at 2cm intervals. Transfer to a baking tray.

3. Place the apricot conserve, ginger marmalade, port, slivered almonds, cinnamon and nutmeg into a saucepan. Place on the heat and stir until combined. Bring to the boil. Reduce heat and simmer for 5 minutes.

4. Remove from heat. Add sliced apricots and mix through. Set aside to cool completely. Drizzle the glaze over the ham. Bake the ham for 1½ hours, basting every 30 minutes.

5. Transfer to a serving tray. Place any remaining pan juices into a serving jug and serve with ham.

NOTES• If the ham begins to colour too much, cover loosely with foil.

8-10kg full leg of ham365g apricot conserve365g ginger marmalade500ml (2 cups) port220g (2 cups) LUCKY SLIVERED ALMONDS

2 tsp ground cinnamon ¼ tsp ground nutmeg200g (1 cup) dried apricots, sliced

PREP: 15 minutes COOK: 1¾ hours SERVES: 20-30

Almond, Apricot & Ginger Glazed Christmas Ham

17

TURKEY BREAST WITH WALNUT & HERB BUTTER STUFFING BY @LUCKY.NUTS

METHOD1. To make the walnut butter, place the nuts and spices in a food processor

and pulse until nuts are roughly chopped. Add the remaining ingredients and pulse the machine until all ingredients are combined. Set aside.

2. To prepare the turkey, place the breast skin side down on a chopping board. Using a sharp knife, butterfly the breast meat and open out like a book, with the cut side facing up (see below for details).

3. Spread the walnut mixture evenly over the cut side of the breast, leaving about 3cm along the edges. Roll up tight and tie the breast with cooking string at 2cm intervals along the length of the breast, making sure the skin side faces up. Tightly wrap in plastic wrap and place in the refrigerator for minimum 1 hour. This helps to keep the shape while cooking.

4. Preheat fan-forced oven to 150°C.

5. Remove the meat from the refrigerator and leave at room temperature for 30 minutes. Remove the plastic wrap. Heat the oil in a non-stick, oven proof frying pan over a medium-high heat. Place the turkey breast skin side down and cook for 2 minutes until golden then continue browning and turning on all sides. This takes about 10 minutes in total. Pour in the wine and transfer the pan to the oven. Cook for 30 minutes, turning the breast over after 15 minutes. Test with a skewer. When cooked, the juices will run clear when inserted with a skewer. Remove from oven. Cover the breast loosely with foil and set aside for 20 minutes to rest the meat.

6. Slice the meat at 1cm intervals and serve with resting juices remaining in the pan.

NOTES• To butterfly the breast meat, starting from one side, cut in half horizontally

along the length of the breast almost all the way through to the other side, then open out like a book.

1kg free-range turkey breast, skin on60ml extra virgin olive oil100ml white wine

Walnut Butter100g (1 cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roasted2 tsp fennel seeds1 tsp ground cumin100g unsalted butter, cut into cubes

50g orange rind, finely grated⅓ cup flat-leaf parsley leaves, roughly chopped2 tsp fresh thyme leaves2 tsp sea salt¼ tsp freshly ground pepper

PREP: 2½ hours (including rest) COOK: 40 minutes SERVES: 6-8

Turkey Breast with Walnut & Herb Butter Stuffing

MAINS

19

NUTTY HOLIDAY WREATH SALAD BY @SUGARETAL

SALADS

METHOD1. To make the nutty cheese balls, process the nuts in a food

processor until coarsely ground. Leave aside or store until needed.

2. With an electric mixer, beat the cream cheese, cheddar cheese, red pepper, Worcestershire sauce and thyme in a large bowl until smooth and blended. Cover the bowl with cling film. Refrigerate for 3-4 hours.

3. When ready to prepare the balls, place nut mixture in a shallow dish. Roll cream cheese mixture between the palms to make golf-sized balls. Gently roll each cheese ball in the nut mixture until well coated. Refrigerate until needed.

4. To make the vinaigrette, combine all the ingredients except the olive oil in a glass bowl. Then, pour the oil in a thin stream, mixing it simultaneously with a spoon until well blended. Refrigerate until needed.

5. When ready to serve, take a large plate and place the rocket leaves in a circle. Arrange the cherry tomatoes, olives and cheese balls around the circle. Decorate with basil leaves. Finally, place the vinaigrette in a small bowl in the centre of the circle.

Nutty Cheese Balls110g (1 cup) LUCKY NATURAL PISTACHIOS 65g (½ cup) LUCKY NATURAL PINE NUTS 55g (½ cup) LUCKY NATURAL CALIFORNIAN WALNUTS 500g cream cheese, chopped125g sharp cheddar cheese, shredded1 tbsp red pepper, finely chopped1 tbsp Worcestershire sauce1 tbsp thyme, freshly chopped

Salad500g cherry tomatoes350g Kalamata olives350g green olives60g baby rocket leaves12-15 fresh basil leaves

Honey Ginger Vinaigrette120ml (½ cup) red wine vinegar (or rice vinegar)1 tsp ginger, freshly grated1 tsp garlic, freshly minced1 tbsp sesame oil1 tbsp honeysalt and pepper, to taste80ml (⅓ cup) extra virgin olive oil

PREP: 4½ hours (including chill) COOK: N/A SERVES: 8

Nutty Holiday Wreath Salad

21

BUCKWHEAT, KALE & MIXED SEED SALAD BY @HEALTHYEATING_JO

SALADS

METHOD1. Preheat fan-forced oven to 160°C. Line a baking tray with baking paper and spread pumpkin

on tray. Season with salt and pepper and bake for 30 minutes, or until softened.

2. Put stock in saucepan and bring to the boil. Add buckwheat, reduce to a simmer, cover and cook for 12-15 minutes until liquid is absorbed. Remove from heat and rinse with a sieve in cold water to stop further cooking. Allow to drain and cool.

3. Put the chopped kale into a bowl with the olive oil and salt, and massage with your hands for 1 minute to soften. Set aside.

4. Add all ingredients to a serving bowl and stir to combine.

5. To make dressing, place all ingredients in a jar and shake well to mix. Adjust to taste.

6. Pour ¼ of the dressing over the salad and stir through. To prepare, top with remaining dressing and additional sprinkle of feta and pomegranate seeds to serve.

NOTES• Dressing can be made in advance and stored in a glass jar

for 3 days in the fridge.

• Can substitute the buckwheat for brown rice or quinoa, if preferred.

• Can substitute vegetable stock for water and feta cheese for vegan alternative to make recipe vegan-friendly.

Salad200g butternut or kent pumpkin, cubed185g (1 cup) raw buckwheat500ml (2 cups) vegetable stock110g kale leaves, chopped1 tbsp Extra Virgin Olive Oil¼ tsp salt200g (1½ cups) LUCKY NATURAL SEED MIX WITH PINE NUTS, lightly toasted

1 bunch parsley, leaves roughly chopped6 spring onions, stems finely sliced100g cherry tomatoes, chopped50g dried cranberries150g (¾ cup) pomegranate arils (seeds)100g feta, crumbledsalt and pepper, to taste

DressingZest of 1 lemon (1 tbsp)85ml (⅓ cup) lemon juice 2 tbsp apple cider vinegar1 tbsp Dijon mustard1 clove garlic, crushed1 tbsp maple syrup1 tbsp Tahini


Buckwheat, Kale & Mixed Seed Salad

23

CHRISTMAS PUDDING BY @LUCKY.NUTS

METHOD1. Grease a 1.5 litre pudding bowl with butter. Line the base with

a circle of baking paper. Combine the nuts, dried fruits, mixed peel, ginger, spices, grated rind, jam and brandy in a large bowl. Cover and leave to soak overnight.

2. Beat the butter and sugar until creamy, then beat in eggs to combine. Stir the butter mixture into the fruit mixture. Stir in the flour, almond meal and bread crumbs to combine well.

3. Spoon into prepared pudding bowl and smooth the surface evenly. Cover mixture with a buttered circle of baking paper. Cover bowl with a double layer of foil and secure tightly with string tied around the outside edge.

4. Place pudding bowl on a saucer sitting in the base of a large saucepan. Pour in enough boiling water to come three quarters up the sides of the bowl. Cover saucepan with a lid and place over a low-medium heat and simmer for 6 hours, adding more water as necessary.

5. Remove foil and paper then carefully invert hot pudding onto a plate. Cut into wedges and serve with cream or custard.

NOTES• The pudding can be made ahead, cooled completely and kept

refrigerated for up to 12 months. • To reheat the pudding for Christmas Day, follow the cooking

instructions in Step #4 above and simmer for 1½ hours to heat through completely.

110g (1 cup) LUCKY SLIVERED ALMONDS60g (½ cup) LUCKY NATURAL HAZELNUTS, roasted, skins removed then roughly chopped125g (1 cup) sultanas125g (1 cup) currants250g (2 cups) raisins250g (1⅓ cups) dried figs, coarsely chopped

100g (½ cup) mixed peel2 tbsp glacé ginger, chopped1 tsp ground cinnamon1 tsp mixed spiceZest of 1 lemon (1 tsp)160g (½ cup) plum jam185ml (¾ cup) brandy185g unsalted butter, softened, plus extra for greasing bowl

65g (⅓ cup lightly packed) brown sugar3 eggs, lightly beaten75g (½ cup) plain flour, sifted100g (1 cup) LUCKY ALMOND MEAL100g (1 cup) fresh white bread crumbs

PREP: 8½ hours (including rest) COOK: 6 hours SERVES: 8

DESSERTS

Christmas Pudding

25

TOFFEE NUT MERINGUES BY @NATURALLY_NUTRITIOUS

METHOD1. Preheat fan-forced oven to 120°C. Heat a saucepan of water over a

medium heat, place a heatproof bowl on top and fill with chocolate. Make sure the bottom of the bowl doesn’t touch the water. Carefully stir until chocolate is all melted. Remove from heat and set aside.

2. Place egg whites into a stand mixer fitted with whisk attachment. Whisk until soft peaks form. Gradually add sugar in, ¼ cup at a time, whipping for 2-3 minutes in between each addition, until egg whites are stiff and glossy. Gently fold through almond meal with a spatula until just combined.

3. Once chocolate has cooled slightly, drizzle it over the meringue. Use a spatula to carefully fold through, 2-3 times only. Spoon large tablespoons of meringue onto baking paper lined trays, shaping slightly into a circle, leaving plenty of space between each meringue.

4. Bake meringues for 40-45 minutes until set but not coloured/browning. Turn oven off and leave door slightly ajar with wooden spoon to cool for an hour. When the meringues have cooled, make your toffee.

5. Place sugar and water into a saucepan and bring to the boil. Reduce to a simmer and cook for 12-15 minutes until sugar mixture is dark golden. Do not stir toffee during this time. Remove from heat and carefully add nuts, avoiding splatter.

6. Carefully pour toffee onto a large piece of baking paper on a tray to cool, smoothing out into an even layer. Sprinkle with sea salt. Let cool for one hour then break into shards.

7. Serve meringues with a dollop of whipped cream and a couple of shards of toffee nuts.

Meringues80g dark chocolate chips4 large egg whites, room temperature225g (1 cup) caster sugar30g (⅓ cup) LUCKY ALMOND MEAL

Toffee430g (2 cups) caster sugar125ml water110g (1 cup) LUCKY SLIVERED ALMONDS150g (1¼ cups) LUCKY NATURAL HAZELNUTSsea salt, to taste

Cream600ml thickened cream, whipped

DESSERTS

PREP: 45 minutes COOK: 5 hours (including rest) SERVES: 10

Toffee Nut Meringues

27

WHITE CHOCOLATE GINGERBREAD NAKED CAKE BY @HEALTHYEATING_JO

METHOD1. For the cake layers, preheat fan-forced oven to 160°C. Grease and

line a 20cm springform round cake tin.

2 Mix the dry ingredients (except the sugar) in a bowl. Mix the sugar and wet ingredients in another bowl. Add wet to dry and stir until just combined. Pour into prepared tin and bake for 35 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before turning out onto a wire rack to cool completely.

3. Repeat recipe for the number of layers you require.

4. For white chocolate cashew frosting, blend all ingredients in a high-powered blender until smooth. Start with three-quarters of the milk and add more to desired consistency. Place in the freezer to chill and harden for 30 minutes prior to icing the cooled cakes.

5. When assembling, add half the frosting to a piping bag. Squeeze a small amount of frosting onto the centre of your serving plate and top with one cake layer. Pipe frosting over top of cake. Layer with next cake round and repeat until all layers completed. Using a flat pallet knife, scrape the remaining frosting in a rustic style around the outside and top of cake.

6. Top with fresh fruit, crushed nuts or decorations as desired prior to serving.

NOTES• Cakes can be made a day in advance, wrapped in cling

wrap and stored in the fridge until assembly. • Icing can also be prepared the day before and stored in a

sealed container in the fridge.

Cake Layer (Repeat 3 times for 3 layers):

110g (¾ cup) self-raising flour35g (⅓ cup) LUCKY ALMOND MEAL½ tsp baking powder3 tsp ground ginger ½ tsp ground cinnamon

⅛ tsp ground allspice ⅛ tsp ground cloves160g (¾ cup) raw sugar120g (½ cup) apple puree 60ml (¼ cup) almond milk30ml (⅛ cup) coconut oil2 tsp molasses

Frosting (enough for 3 layers)400g (3 cups) LUCKY NATURAL CASHEWS, soaked overnight100g (¾ cup) cacao butter85ml (⅓ cup) maple syrup375ml (1½ cups) almond milk2 tsp vanilla extract¼ tsp salt

PREP: 8½ hours (including rest) COOK: 35 minutes per layer SERVES: 20

DESSERTS

White Chocolate Gingerbread Naked Cake

29

CHOCOLATE TART WITH SUNFLOWER SEED CRUST BY @LUCKY.NUTS

METHOD1. Preheat fan-forced oven to 160°C. Lightly grease a pie dish or

quiche tin.

2. In a food processor, process the sunflower kernels to a fine meal. Add the oat flour, coconut oil, maple syrup and salt and process until a dough forms.

3. Press firmly into the pie tin with your fingers. Bake for 10 minutes or until lightly golden. Allow to cool in the tin.

4. For the filling, add all ingredients to a saucepan and cook over low heat, stirring gently until chocolate is melted.

5. Pour choc cream over base and chill for 2 hours until set. Serve topped with fresh berries and cream.

NOTES• Layer the bottom of the cooked tart base with sliced berries prior

to adding filling, for a different option.

• Can substitute thickened cream for coconut cream to make vegan-friendly.

Crust200g (1½ cups) LUCKY NATURAL SUNFLOWER KERNELS45g (½ cup) oat flour60ml (¼ cup) coconut oil45ml maple syruppinch of salt

Filling200ml thickened cream200g 70% dark chocolate, roughly chopped100g baked sweet potato, pureed1 tsp vanilla extractpinch of salt

PREP: 2¼ hours (including chill) COOK: 15 minutes SERVES: 8

DESSERTS

Chocolate Tart with Sunflower Seed Crust

31

FESTIVE HAZELNUT PAVLOVA BY @SYDNEYFOODSISTERS

Festive Hazelnut Pavlova

METHOD1. Preheat fan-forced oven to 160°C. Draw an 18cm diameter circle on 4 separate

sheets of baking paper using a dark marker. Turn the baking paper on the reverse side and place each sheet on separate, lightly greased baking trays.

2. Using an electric mixer, beat the egg whites until soft peaks form. With the mixer running, slowly add the sugar, allowing it to mix through after each addition, until sugar has dissolved. Add the vinegar and beat until stiff peaks form, before gently folding through the hazelnut meal using a spatula, until well combined.

3. Spoon the meringue mixture evenly between the prepared baking sheet circles, placing the meringue in the middle of each circle. Using a spatula, spread the meringue into a flat disc, until it reaches the marked lines. Place the baking trays in the oven and cook for 40 minutes. Remove from the oven and allow to cool completely. Once cooled, carefully remove the baking paper.

4. Place the mascarpone and thickened cream into an electric mixer and whisk on high speed until stiff peaks form. Add the Frangelico (if using) and beat until combined.

5. To assemble the pavlova, place one meringue circle on a serving plate. Spread a quarter of the cream mixture over the meringue and sprinkle with a quarter of the chopped hazelnuts and pistachios. Repeat with remaining three layers to create a layered pavlova. Top with strawberries, raspberries, whole hazelnuts and whole pistachios, and flecks of gold leaf.

NOTES• The meringue can be made a day ahead, stored in an airtight

container with baking paper between each meringue.• The pavlova is best assembled a few hours before consuming.

8 egg whites400g (2 cups) caster sugar½ tsp white vinegar150g (1½ cups) LUCKY HAZELNUT MEAL500g mascarpone500ml thickened cream2 tbsp Frangelico liqueur (optional)

125g (1 cup) LUCKY NATURAL HAZELNUTS, finely chopped, plus extra whole nuts for decoration100g (1 cup) LUCKY NATURAL PISTACHIOS, finely chopped, plus extra whole nuts for decoration

250g strawberries250g raspberriesGold leaf, for decoration (optional)


DESSERTS

33

PISTACHIO BERRY SWIRL ICE CREAM LOG BY @HEALTHYEATING_JO

DESSERTS

METHOD1. Line a metal or silicone loaf tin with baking paper, with ends

overlapping for easy removal. Allow ice cream to melt for 30 minutes until slightly softened.

2. Spoon ice cream into a large bowl and mash slightly. Stir through the nuts. Lightly stir through the berries to create a swirl. Spoon into loaf tin and flatten top. Add reserved raspberry juice to top before freezing. Freeze for 4 hours.

3. Place serving platter in freezer 30 minutes prior to serving. Remove loaf from freezer, flip onto chilled platter and remove paper. Top with fresh fruit and additional crushed nuts if desired. Serve immediately.

NOTES• Place leftover ice cream in an empty ice cream container for later use.• Can substitute vanilla ice cream for coconut ice cream to make recipe

vegan-friendly.

2L quality vanilla ice cream30g (⅓ cup) LUCKY NATURAL SLICED ALMONDS70g (½ cup) LUCKY NATURAL PISTACHIOS, crushed

150g frozen raspberries, thawed, juices reserved.Fresh fruit & nuts to serve if desired

PREP: 5 hours (including chill) COOK: N/A SERVES: 8

Pistachio Berry Swirl Ice Cream Log

35

ALMOND & CRANBERRY WHITE CHRISTMAS ICE CREAM BY @LUCKY.NUTS

DESSERTS

METHOD1. To oven roast nuts, heat fan forced oven to 130°C. Spread almonds

evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray.

2. Combine the almonds, pistachios, cranberries, cinnamon and liqueur in a small bowl. Set aside to soak for a minimum of 15 minutes to overnight. If not using liqueur, bypass this soaking step.

3. Transfer the ice cream to a large mixing bowl and set aside to soften for 10 minutes at room temperature. Gently fold the fruit and nut mixture through the ice cream.

4. Working quickly, spoon the ice cream mixture into twelve 150ml, or eight 200ml moulds. Smooth the surface evenly with the back of a knife. Cover with plastic wrap and freeze for 3 hours or until firm.

5. Line a baking tray with baking paper. Wrap a hot damp tea towel around the moulds to loosen the ice cream and invert onto the lined tray. Place the tray in the freezer for 15 minutes or until completely set.

6. Heat a saucepan of water over a medium heat, place a heatproof bowl on top and fill with chocolate. Make sure the bottom of the bowl doesn’t touch the water. Stir until the chocolate is melted. Stir in the oil. Remove the bowl from the heat.

7. Using a wide spatula transfer the ice creams onto individual serving plates. Drizzle melted chocolate over the tops and sprinkle with roasted almonds and pistachios. Serve immediately.

NOTES• For the moulds, use metal dariole cups, ramekins or teacups.

Ice cream 85g (¾ cup) LUCKY SLIVERED ALMONDS, roasted40g (¼ cup) LUCKY NATURAL PISTACHIOS, coarsely chopped

125g (1 cup) dried sweetened cranberries½ tsp ground cinnamon2 tbsp Grand Marnier or Cointreau (optional)2L quality vanilla ice cream

Topping150g white chocolate2 tsp vegetable oil30g (¼ cup) LUCKY SLIVERED ALMONDS, roasted1 tbsp LUCKY NATURALPISTACHIOS, chopped

PREP: 5 hours (including chill) COOK: N/A SERVES: 8-12

Almond & Cranberry White Christmas Ice Cream

37

HAZELNUT CHOCOLATE CHRISTMAS TREES AT @LUCKY.NUTS

METHOD1. Line three baking trays with baking paper. Beat butter and sugar together in a bowl

with electric beaters until mixture is pale and creamy. Add the egg and beat until well combined. Add the honey and mix until just combined.

2. Sift the flour, cocoa, baking powder, bicarbonate of soda and spices over the mixture. Sprinkle over the hazelnut meal. Using a wooden spoon stir until the mixture is combined and forms a dough. Flatten the dough into a 2cm thick disc shape, cover in plastic wrap and refrigerate for 30 minutes.

3. Preheat fan-forced oven to 160°C. Roll the dough between two sheets of baking paper to a 5mm thickness. To make three trees, cut out nine stars each with a 9cm, 7cm and 5cm star-shaped cutter and three with a 2.5cm cutter. Place 2.5cm stars on one tray, 5cm and 7cm stars on another and 9cm stars on a third. Refrigerate for 20 minutes.

4. Bake the 2.5cm stars for 5 minutes, the 5cm and 7cm stars for 8 minutes and the 9cm stars for 10 minutes. Cool on trays for 5 minutes then transfer to a wire rack to cool completely.

5. To make icing, sift sugar and in a separate bowl, whisk egg white using electric beaters, until soft and foamy. While continuously whisking, add lemon juice before incorporating icing sugar one tablespoon at a time until combined and soft peaks form.Spoon icing into an icing bag. Squeeze out any excess air and seal bag closed. Refrigerate bag of icing until ready to use. The icing will keep for 24 hours.

6. To assemble, gently squeeze icing onto the centre of each star and stack, largest to smallest. Decorate with icing before sprinkling over nuts, as shown in picture.

Biscuits125g unsalted butter, softened125g (⅔ cup) brown sugar1 large egg60g (¼ cup) honey300g (2 cups) plain flour30g (¼ cup) Dutch cocoa

½ tsp baking powder½ tsp bicarbonate of soda1 tsp mixed spice½ tsp ground cinnamon

75g (¾ cup) LUCKY HAZELNUT MEAL

Royal Icing150g (1¼ cups) pure icing sugar1 egg white½ tsp lemon juice2 tbsp LUCKY HAZELNUT MEAL, for sprinkling45g (¼ cup) LUCKY NATURAL PISTACHIOS, coarsely chopped

PREP: 1½ hours (including chill) COOK: 15 minutes SERVES: 3

Hazelnut Chocolate Christmas Trees

FOOD GIFTS & NIBBLES

39

GINGERBREAD MEN BY @NATURALLY_NUTRITIOUS


2. Place all dry ingredients into a large bowl and combine. Add eggs and vanilla and combine with a spoon until firm dough forms. Wrap dough in cling wrap and keep in the fridge for at least 30 minutes to firm up.

3. Roll out dough to ½cm thick between two pieces of baking paper. Use a gingerbread man cookie cutter to cut out cookies and carefully place them on a tray lined with baking paper. Repeat with dough, re-rolling and cutting until finished.

4. Carefully place an almond on the ‘chest’ of each gingerbread man, and gently curl the arms over to ‘hold’ the almond, pressing down dough onto almonds to hold them in place. Bake for 12-15 minutes until golden. Cool completely on a cooling rack.

5. Combine icing sugar and water until smooth, adding more icing sugar or water so your icing is a very thick consistency. Place icing into a piping bag (or ziplock bag, cutting a tiny hole in one corner for icing to be piped through). Pipe a smile and two eyes.

6. Let gingerbread men set for 20 minutes, then enjoy.


400g (4 cups) LUCKY ALMOND MEAL2 tsp ground ginger2 tsp ground cinnamon1 tsp ground cloves100g (½ cup) brown sugar

2 large eggs, lightly beaten1 tsp vanilla bean paste20 LUCKY NATURAL ALMONDS 125g (1 cup) icing sugar2-4 tbsp water

PREP: 45 minutes (including chill) COOK: 15 minutes MAKES: 20

Gingerbread Men

41

ROCKY ROAD BY @LUCKY.NUTS

METHOD1. Line a slice tin with non-stick paper or lightly greased foil.

2. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir occasionally until smooth.

3. Pour all ingredients into a large bowl and mix well to combine. Pour into prepared slice tin, smooth top with a spatula and refrigerate for eight hours or until set.

4. Cut into squares with a sharp knife dipped into very hot water.

NOTES• Use LUCKY NATURAL HAZELNUTS as an alternative to macadamias

if preferred.

500g 70% dark chocolate100g (1 cup) LUCKY NATURAL MACADAMIAS, roughly chopped40g (½ cup) desiccated coconut100g (½ cup) glacé cherries200g marshmallows

PREP: 8½ hours (including chill) COOK: 10 minutes MAKES: 8-10

Rocky Road


43

CHRISTMAS PUDDING BLISS BALLS BY @NATURALLY_NUTRITIOUS

METHOD1. Place dates, dried mixed fruit, spices, cashews, orange rind and

brandy into food processor. Blend until a dough ball forms.

2. Roll into balls a little smaller than golf balls and put on a plate. Place into the freezer while you melt chocolate.

3. Heat a saucepan of water over a medium heat, place a heatproof bowl on top and fill with chocolate. Make sure the bottom of the bowl doesn’t touch the water. Add chocolate to the bowl and stir until just melted. Remove from heat and cool for ten minutes.

4. Take bliss balls from freezer and drizzle a teaspoon of chocolate over each ball, decorating with two pepitas and a slice of glacé cherry as you go.

5. Place in fridge to set, before serving..

½ cup (4-5 large) medjool dates, pitted 80g (½ cup) dried mixed fruit1 tsp mixed spice1 tsp ground cinnamon1 tsp ground ginger

150g (1 cup) LUCKY NATURAL CASHEWSZest of 1 orange (1½ tbsp)1 tbsp brandy (optional)100g white chocolateLUCKY NATURAL PEPITAS and sliced glacé cherries, to decorate

PREP: 4½ hours (including chill) COOK: N/A SERVES: 15

Christmas Pudding Bliss Balls


45

ALMOND MACARONS WITH PEPPERMINT WHITE CHOCOLATE FILLING BY @LUCKY.NUTS

METHOD1. Preheat fan-forced oven to 150°C. Line two baking trays with baking paper.

2. To make the macaron shells, place almond meal and icing sugar in a bowl and combine well. In a separate bowl, whisk egg whites using an electric mixer until soft peaks form. With the motor running continuously, add caster sugar a tablespoon at a time, whisking until firm peaks form and the mixture is glossy.

3. Using a spatula, gently fold in the almond mixture to combine well.

4. Spoon mixture into a piping bag fitted with a 1cm plain nozzle or alternatively use two teaspoons. Pipe or spoon 2.5cm diameter rounds of mixture onto prepared trays, about 3cm apart. Leave for 30 minutes at room temperature.

5. Bake for 15 minutes, until macarons are crisp on the outside. Turn oven off and place a wooden spoon handle between the oven and door, leaving slightly ajar. Cool completely in the oven.

6. To make the chocolate filling, place chocolate in a heatproof bowl.

7. Heat cream in a small saucepan over a medium heat, until just simmering. Remove from heat and pour over the chocolate. Stir until chocolate is melted.

8. Stir in the peppermint essence. Cover surface with plastic wrap and refrigerate for about 30 minutes until the ganache is a spreadable consistency.

9. To prepare, spread the base of half the macarons with chocolate ganache and sandwich together with remaining macarons.

NOTES• Macaron shells will keep in an airtight container for up to a week. • Filled macarons are best stored in an airtight container and eaten

within 2 days.

Macaron Shells125g (1¼ cups) LUCKY ALMOND MEAL150g (1¼ cups) pure icing sugar, sifted3 large egg whites2 tbsp caster sugar

Chocolate Ganache Filling100g quality white chocolate, chopped60ml (¼ cup) thickened cream¼ tsp peppermint essence

PREP: 1½ hours (including rest) COOK: 45 minutes (including rest) MAKES: 40-45

Almond Macarons with Peppermint White Chocolate Filling


47

ITALIAN CHRISTMAS ALMOND & CHERRY BISCOTTI BY @SYDNEYFOODSISTERS


2. Using an electric mixer, beat the eggs and sugar until light and fluffy, approximately 3 minutes. Add the olive oil and Rosso Antico, and mix until well combined.

3. In a separate, very large bowl, combine the flour, almonds and cherries well, ensuring all the almonds and cherries are well coated in the flour. Make a well in the centre of the flour mixture. Place the wet ingredients in the well.

4. Using your hands, mix the mixture together well until it has all combined. The dough will feel slightly wet to touch. Tip the dough out onto a lightly floured surface and form the mixture into a slightly flattened round shape. Using a knife, cut the mixture into quarters.

5. On a lightly floured surface, roll each quarter into a long log, approximately 30cm in length and 6cm in width. Place the logs onto a lined baking tray. Bake in the oven for approximately 25-30 minutes, or until lightly browned.

6. Remove the logs from the oven and allow them to cool completely. Reduce the oven temperature to 100°C.

7. Using a serrated knife, cut the logs into evenly sliced biscotti, approximately 1cm in width. Place the biscotti onto baking trays, standing upright, and cook for a further 2 hours. Remove and allow to cool completely. The biscotti should be dried and hard once cooled.

3 eggs165g (¾ cup) caster sugar40ml olive oil250ml (1 cup) Rosso Antico (or other sweet red wine)900g (6 cups) self-raising flour

800g (5½ cups) LUCKY NATURAL ALMONDS, roughly chopped 500g (2 cups) glacé cherries, halved

PREP: 60 minutes COOK: 2½ hours MAKES: 80 (approx.)

Italian Christmas Almond & Cherry Biscotti


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makes perfect - lucky®€¦ · melanie lionello creates simple recipes using fresh ingredients and...

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