Lucky Makes Perfect

y k c Lu MAKES

PERFECT Christmas Recipe Book 2018

#LuckyBakesTheDifference #LuckyMakesPerfect

2018 INSTAGRAM FOODIES @sydneyfoodsisters Caterina 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_nutritious Melanie 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_jo Jo 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.

@sugaretal Sonali 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.

CONTENTS Entrees

Hazelnut 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

Mains

Roast 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

Salads

Nutty Holiday Wreath Salad - @sugaretal............................................................................. 19 Buckwheat, Kale & Mixed Seed Salad - @healthyeating_jo.......................................... 21

Desserts

Christmas 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 & Nibbles

Hazelnut 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

HAZELNUT PESTO & BEETROOT GALETTES BY @SUGARETAL

ENTREES

Hazelnut Pesto & Beetroot Galettes PREP: 60 minutes

Hazelnut Pesto 125g (1 cup) LUCKY NATURAL HAZELNUTS, lightly toasted 1 cup fresh flat-leaf parsley 1 cup fresh basil 2 large garlic cloves 35g (⅓ cup) parmesan cheese, finely grated 125ml (½ cup) extra virgin olive oil salt and pepper, to taste

COOK: 25 minutes

Caramelised Beetroot 500g beetroot, peeled and chopped into small cubes ½ red onion, finely sliced 2 tbsp balsamic vinegar 2 tbsp extra virgin olive oil 1 tbsp honey 1 tbsp fresh rosemary leaves, chopped salt and pepper, to taste

SERVES: 6

3 sheets ready rolled, short crust pastry 8-10 cherry tomatoes, quartered 100g (¾ cup) feta, crumbled fresh rosemary LUCKY NATURAL HAZELNUTS, toasted (to serve)

METHOD 1. 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.

7

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

ENTREES

Almonds, Spice & Salt Calamari with Flat-Leaf Parsley Salad PREP: 25 minutes

50g (½ cup) LUCKY ALMOND MEAL 1 tbsp sea salt ¼ tsp paprika ¼ tsp dried chilli flakes 1 tsp ground cumin ¼ tsp cracked black pepper 2 tbsp vegetable oil 3 medium calamari tubes, cleaned and sliced into 8mm wide rings

COOK: 5 minutes

Salad 2 tbsp lemon juice 3 tbsp extra virgin olive oil 1 garlic clove, finely chopped 1 tsp lemon rind, thinly sliced salt and pepper, to taste 3 cups flat-leaf parsley leaves

SERVES: 4

200g cherry tomatoes, halved 55g (½ cup) LUCKY NATURAL SLICED ALMONDS

METHOD 1. 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.

9

BAKED WHOLE BRIE WITH SPICED WALNUTS & RASPBERRIES BY @SUGARETAL

ENTREES

Baked Whole Brie with Spiced Walnuts & Raspberries PREP: 15 minutes

Spiced Walnuts 210g (2 cups) LUCKY NATURAL CALIFORNIAN WALNUTS 1 egg white 2 tbsp caster sugar ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp cayenne pepper

COOK: 10 minutes

SERVES: 6-8

Baked Brie 200g whole brie fresh thyme sprigs 1 tsp olive oil 125g fresh raspberries 1 tbsp maple syrup crackers (or toasted baguette slices), to serve

METHOD 1. 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.

11

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

MAINS

Roast Pork Loin with Nut, Sage, Rosemary & Thyme Filling PREP: 15 minutes

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

COOK: 1½ hours (including rest)

Filling 45g (⅓ cup) LUCKY NATURAL PINE NUTS 35g (⅓ cup) LUCKY NATURAL CALIFORNIAN WALNUTS 55g (⅓ cup) LUCKY NATURAL PISTACHIOS 2 tsp fennel seeds

SERVES: 8-10

3 garlic cloves ¼ cup sage leaves 2 sprigs of rosemary, leaves picked 4 sprigs of thyme, leaves picked ½ tsp sea salt

METHOD 1. 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.

13

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

MAINS

Almond, Apricot & Ginger Glazed Christmas Ham PREP: 15 minutes

8-10kg full leg of ham 365g apricot conserve 365g ginger marmalade 500ml (2 cups) port 220g (2 cups) LUCKY SLIVERED ALMONDS

COOK: 1¾ hours

SERVES: 20-30

2 tsp ground cinnamon ¼ tsp ground nutmeg 200g (1 cup) dried apricots, sliced

METHOD 1. 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.

15

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

MAINS

Turkey Breast with Walnut & Herb Butter Stuffing PREP: 2½ hours (including rest)

1kg free-range turkey breast, skin on 60ml extra virgin olive oil 100ml white wine

COOK: 40 minutes

Walnut Butter 100g (1 cup) LUCKY NATURAL CALIFORNIAN WALNUTS, roasted 2 tsp fennel seeds 1 tsp ground cumin 100g unsalted butter, cut into cubes

SERVES: 6-8

50g orange rind, finely grated ⅓ cup flat-leaf parsley leaves, roughly chopped 2 tsp fresh thyme leaves 2 tsp sea salt ¼ tsp freshly ground pepper

METHOD 1. 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.

17

NUTTY HOLIDAY WREATH SALAD BY @SUGARETAL

SALADS

Nutty Holiday Wreath Salad PREP: 4½ hours (including chill)

Nutty Cheese Balls 110g (1 cup) LUCKY NATURAL PISTACHIOS 65g (½ cup) LUCKY NATURAL PINE NUTS 55g (½ cup) LUCKY NATURAL CALIFORNIAN WALNUTS 500g cream cheese, chopped 125g sharp cheddar cheese, shredded 1 tbsp red pepper, finely chopped 1 tbsp Worcestershire sauce 1 tbsp thyme, freshly chopped

COOK: N/A

Salad 500g cherry tomatoes 350g Kalamata olives 350g green olives 60g baby rocket leaves 12-15 fresh basil leaves

SERVES: 8

Honey Ginger Vinaigrette 120ml (½ cup) red wine vinegar (or rice vinegar) 1 tsp ginger, freshly grated 1 tsp garlic, freshly minced 1 tbsp sesame oil 1 tbsp honey salt and pepper, to taste 80ml (⅓ cup) extra virgin olive oil

METHOD

1. 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.

19

BUCKWHEAT, KALE & MIXED SEED SALAD BY @HEALTHYEATING_JO

SALADS

Buckwheat, Kale & Mixed Seed Salad PREP: 20 minutes

Salad 200g butternut or kent pumpkin, cubed 185g (1 cup) raw buckwheat 500ml (2 cups) vegetable stock 110g kale leaves, chopped 1 tbsp Extra Virgin Olive Oil ¼ tsp salt 200g (1½ cups) LUCKY NATURAL SEED MIX WITH PINE NUTS, lightly toasted

COOK: 30 minutes

1 bunch parsley, leaves roughly chopped 6 spring onions, stems finely sliced 100g cherry tomatoes, chopped 50g dried cranberries 150g (¾ cup) pomegranate arils (seeds) 100g feta, crumbled salt and pepper, to taste

SERVES: 4-6

Dressing Zest of 1 lemon (1 tbsp) 85ml (⅓ cup) lemon juice 2 tbsp apple cider vinegar 1 tbsp Dijon mustard 1 clove garlic, crushed 1 tbsp maple syrup 1 tbsp Tahini

METHOD 1. 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.

21

CHRISTMAS PUDDING BY @LUCKY.NUTS

DESSERTS

Christmas Pudding PREP: 8½ hours (including rest)

110g (1 cup) LUCKY SLIVERED ALMONDS 60g (½ cup) LUCKY NATURAL HAZELNUTS, roasted, skins removed then roughly chopped 125g (1 cup) sultanas 125g (1 cup) currants 250g (2 cups) raisins 250g (1⅓ cups) dried figs, coarsely chopped

COOK: 6 hours

100g (½ cup) mixed peel 2 tbsp glacé ginger, chopped 1 tsp ground cinnamon 1 tsp mixed spice Zest of 1 lemon (1 tsp) 160g (½ cup) plum jam 185ml (¾ cup) brandy 185g unsalted butter, softened, plus extra for greasing bowl

SERVES: 8

65g (⅓ cup lightly packed) brown sugar 3 eggs, lightly beaten 75g (½ cup) plain flour, sifted 100g (1 cup) LUCKY ALMOND MEAL 100g (1 cup) fresh white bread crumbs

METHOD 1. 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.

23

TOFFEE NUT MERINGUES BY @NATURALLY_NUTRITIOUS

DESSERTS

Toffee Nut Meringues PREP: 45 minutes

Meringues 80g dark chocolate chips 4 large egg whites, room temperature 225g (1 cup) caster sugar 30g (⅓ cup) LUCKY ALMOND MEAL

COOK: 5 hours (including rest)

Toffee 430g (2 cups) caster sugar 125ml water 110g (1 cup) LUCKY SLIVERED ALMONDS 150g (1¼ cups) LUCKY NATURAL HAZELNUTS sea salt, to taste

SERVES: 10

Cream 600ml thickened cream, whipped

METHOD 1. 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.

25

WHITE CHOCOLATE GINGERBREAD NAKED CAKE BY @HEALTHYEATING_JO

DESSERTS

White Chocolate Gingerbread Naked Cake PREP: 8½ hours (including rest)

Cake Layer (Repeat 3 times for 3 layers): 110g (¾ cup) self-raising flour 35g (⅓ cup) LUCKY ALMOND MEAL ½ tsp baking powder 3 tsp ground ginger ½ tsp ground cinnamon

COOK: 35 minutes per layer

⅛ tsp ground allspice ⅛ tsp ground cloves 160g (¾ cup) raw sugar 120g (½ cup) apple puree 60ml (¼ cup) almond milk 30ml (⅛ cup) coconut oil 2 tsp molasses

SERVES: 20

Frosting (enough for 3 layers) 400g (3 cups) LUCKY NATURAL CASHEWS, soaked overnight 100g (¾ cup) cacao butter 85ml (⅓ cup) maple syrup 375ml (1½ cups) almond milk 2 tsp vanilla extract ¼ tsp salt

METHOD 1. 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.

27

CHOCOLATE TART WITH SUNFLOWER SEED CRUST BY @LUCKY.NUTS

DESSERTS

Chocolate Tart with Sunflower Seed Crust PREP: 2¼ hours (including chill)

Crust 200g (1½ cups) LUCKY NATURAL SUNFLOWER KERNELS 45g (½ cup) oat flour 60ml (¼ cup) coconut oil 45ml maple syrup pinch of salt

COOK: 15 minutes

SERVES: 8

Filling 200ml thickened cream 200g 70% dark chocolate, roughly chopped 100g baked sweet potato, pureed 1 tsp vanilla extract pinch of salt

METHOD 1. 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.

29

FESTIVE HAZELNUT PAVLOVA BY @SYDNEYFOODSISTERS

DESSERTS

Festive Hazelnut Pavlova PREP: 60 minutes

8 egg whites 400g (2 cups) caster sugar ½ tsp white vinegar 150g (1½ cups) LUCKY HAZELNUT MEAL 500g mascarpone 500ml thickened cream 2 tbsp Frangelico liqueur (optional)

COOK: 40 minutes

125g (1 cup) LUCKY NATURAL HAZELNUTS, finely chopped, plus extra whole nuts for decoration 100g (1 cup) LUCKY NATURAL PISTACHIOS, finely chopped, plus extra whole nuts for decoration

SERVES: 10-12

250g strawberries 250g raspberries Gold leaf, for decoration (optional)

METHOD 1. 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.

31

PISTACHIO BERRY SWIRL ICE CREAM LOG BY @HEALTHYEATING_JO

DESSERTS

Pistachio Berry Swirl Ice Cream Log PREP: 5 hours (including chill)

2L quality vanilla ice cream 30g (⅓ cup) LUCKY NATURAL SLICED ALMONDS 70g (½ cup) LUCKY NATURAL PISTACHIOS, crushed

COOK: N/A

SERVES: 8

150g frozen raspberries, thawed, juices reserved.

Fresh fruit & nuts to serve if desired

METHOD 1. 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.

33

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

DESSERTS

Almond & Cranberry White Christmas Ice Cream PREP: 5 hours (including chill)

Ice cream 85g (¾ cup) LUCKY SLIVERED ALMONDS, roasted 40g (¼ cup) LUCKY NATURAL PISTACHIOS, coarsely chopped

COOK: N/A

125g (1 cup) dried sweetened cranberries ½ tsp ground cinnamon 2 tbsp Grand Marnier or Cointreau (optional) 2L quality vanilla ice cream

SERVES: 8-12

Topping 150g white chocolate 2 tsp vegetable oil 30g (¼ cup) LUCKY SLIVERED ALMONDS, roasted 1 tbsp LUCKY NATURAL PISTACHIOS, chopped

METHOD 1. 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.

35

HAZELNUT CHOCOLATE CHRISTMAS TREES AT @LUCKY.NUTS

FOOD GIFTS & NIBBLES

Hazelnut Chocolate Christmas Trees PREP: 1½ hours (including chill)

Biscuits 125g unsalted butter, softened 125g (⅔ cup) brown sugar 1 large egg 60g (¼ cup) honey 300g (2 cups) plain flour 30g (¼ cup) Dutch cocoa

COOK: 15 minutes

½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp mixed spice ½ tsp ground cinnamon

75g (¾ cup) LUCKY HAZELNUT MEAL

SERVES: 3

Royal Icing 150g (1¼ cups) pure icing sugar 1 egg white ½ tsp lemon juice 2 tbsp LUCKY HAZELNUT MEAL, for sprinkling 45g (¼ cup) LUCKY NATURAL PISTACHIOS, coarsely chopped

METHOD 1. 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.

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GINGERBREAD MEN BY @NATURALLY_NUTRITIOUS

FOOD GIFTS & NIBBLES

Gingerbread Men PREP: 45 minutes (including chill)

400g (4 cups) LUCKY ALMOND MEAL 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground cloves 100g (½ cup) brown sugar

COOK: 15 minutes

MAKES: 20

2 large eggs, lightly beaten 1 tsp vanilla bean paste 20 LUCKY NATURAL ALMONDS 125g (1 cup) icing sugar 2-4 tbsp water

METHOD 1. Preheat fan-forced oven to 160°C. 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.

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ROCKY ROAD BY @LUCKY.NUTS

FOOD GIFTS & NIBBLES

Rocky Road PREP: 8½ hours (including chill)

COOK: 10 minutes

MAKES: 8-10

500g 70% dark chocolate 100g (1 cup) LUCKY NATURAL MACADAMIAS, roughly chopped 40g (½ cup) desiccated coconut 100g (½ cup) glacé cherries 200g marshmallows

METHOD 1. 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.

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CHRISTMAS PUDDING BLISS BALLS BY @NATURALLY_NUTRITIOUS

FOOD GIFTS & NIBBLES

Christmas Pudding Bliss Balls PREP: 4½ hours (including chill)

½ cup (4-5 large) medjool dates, pitted 80g (½ cup) dried mixed fruit 1 tsp mixed spice 1 tsp ground cinnamon 1 tsp ground ginger

COOK: N/A

SERVES: 15

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

METHOD 1. 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..

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

FOOD GIFTS & NIBBLES

Almond Macarons with Peppermint White Chocolate Filling PREP: 1½ hours (including rest)

Macaron Shells 125g (1¼ cups) LUCKY ALMOND MEAL 150g (1¼ cups) pure icing sugar, sifted 3 large egg whites 2 tbsp caster sugar

COOK: 45 minutes (including rest)

MAKES: 40-45

Chocolate Ganache Filling 100g quality white chocolate, chopped 60ml (¼ cup) thickened cream ¼ tsp peppermint essence

METHOD 1. 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.

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ITALIAN CHRISTMAS ALMOND & CHERRY BISCOTTI BY @SYDNEYFOODSISTERS

FOOD GIFTS & NIBBLES

Italian Christmas Almond & Cherry Biscotti PREP: 60 minutes

3 eggs 165g (¾ cup) caster sugar 40ml olive oil 250ml (1 cup) Rosso Antico (or other sweet red wine) 900g (6 cups) self-raising flour

COOK: 2½ hours

MAKES: 80 (approx.)

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

METHOD 1. Preheat fan-forced oven to 160°C. 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.

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