WHITE CHRISTMAS LAMINGTONS

from The Northern Rivers Times Edition 178

by The Northern Rivers Times

MAPLE BACON CHRISTMAS TREES

• 2 tsp olive oil

• 1 brown onion, fnely chopped

• 2 carrots, peeled, chopped

• 2 celery sticks, trimmed, chopped

1h prep 45m cook

• 2 garlic cloves, crushed fresh sprigs thyme, 2 fresh sprigs rosemary)

• 200g cavalo nero (Tuscan cabbage), stem removed, leaves shredded

15 servings

• 2 thick slices Italian bread (pane di casa), lightly toasted, torn into chunks

• 1 tsp fennel seeds

15 Ingredients

• Pinch of dried chilli fakes

• 250g butter, at room temperature

• 400g can crushed tomatoes

• 215g (1 cup) caster sugar

• 400g can Cannellini Beans, drained, rinsed

• 3 eggs

• 1L (4 cups) Massel vegetable liquid stock

• 2 tsp vanilla extract

• Bouquet garni (4 fresh or dried bay leaves, 4

• 300g (2 cups) self-raising four

• 125ml (1 ⁄2 cup) milk

• 215g (2 1/2 cups) shredded coconut

2 Method Steps

White chocolate

Step 1

• 2 x 180g pkt white chocolate, fnely

6 Method Steps

Step 1

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are

Preheat oven to 180°C/160°C fan forced. Line base and sides of a 20 x 30cm slice pan with baking paper..

Step 2

Use electric beaters to beat butter and caster sugar in a bowl until pale and creamy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Fold in four and milk until combined. Pour into prepared pan and smooth surface. Bake for 35-40 minutes or until a skewer inserted comes out clean. Set aside in pan for 10 minutes to cool slightly.

Transfer to a wire rack to cool completely.

Step 3

To make white Christmas, place chocolate in a microwave-safe bowl. Microwave on Medium, stirring every minute, until melted and smooth. Add cranberries, coconut and rice bubbles. Stir until well combined.

Step 4 chopped

• 120g dried cranberries, fnely chopped

• 40g (1/2cup) fnely grated parmesan, (or vegetarian hard cheese) plus extra shaved, to serve

• 70g (2/3 cup) desiccated coconut

• 1 lemon, juiced, zested

• 60g (11/3 cup) rice bubbles

• Finely chopped continental parsley, to serve

Icing

• 450g (3 cups) icing sugar mixture

• 50g butter, chopped, at room temperature

• 125ml (1/2 cup) boiling water almost tender.

• 1 tsp vanilla extract

Step 2

Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

Use a large serrated knife to trim the cake edges then cut the cake in half horizontally. Spread the white Christmas mixture over the cut side of the base cake, spreading to the edge. Replace the top cake, cut-side down. Place in the fridge for 15 minutes to frm up slightly. Cut the cake into 15 squares. Place in the fridge for 15 minutes to frm slightly.

Step 5

To make the icing, sift the icing sugar into a bowl then add the butter. Pour the boiling water and vanilla over the butter to melt. Stir until smooth.

Step 6 www.lambrukpantry.com.au www.instagram.com/lambrukpantry www.facebook.com/lambrukgroup

Spread the shredded coconut over a plate. Use 2 forks to carefully dip a cake square in the icing mixture to coat. Tap on the side of the bowl to remove excess icing. Carefully dip in the coconut, pressing to coat then transfer to a wire rack. Repeat with the remaining cake squares, icing and shredded coconut. Set the lamingtons aside for 15 minutes or until set.

Lambruk Pantry, a family-run business nestled in the heart of Mullumbimby, NSW.