Sunbeam Online Christmas Recipe Book 2012 12.indd

Delicious recipes
& fun gifting ideas
t
Indulgen
Pudding
Prep: 30 minutes (plus soaking overnight)
Cooking time: 1 ¼ hours for small puddings or 5 hours for large pudding ★ Serves: 10-12
Shopping List
Method
500g Sunbeam Mixed Fruit
375g Sunbeam Raisins
200g Sunbeam Currants
200g Angas Park Fruit Medley
375g Angas Park Dried Peaches, chopped
225g jellied cranberry sauce
1 cup brandy
1 tsp nutmeg
2 tsp mixed spice
1 tbsp cinnamon, ground
4 eggs, lightly beaten
250g butter, melted and cooled
1 cup dark brown sugar, firmly packed
1 ½ cups plain flour
½ cup self raising flour
Kitchen string for tying
1. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand
overnight.
2. Brush ten 1-cup pudding basins (ramekins) or one 10-cup basin with melted butter and line base
with baking paper.
3. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon
mixture into prepared basins.
4. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly
with kitchen string.
5. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover
and bring to the boil, reduce heat and cook for 1 ¼ hours for small puddings or 5 hours for large
pudding, replenishing water when needed.
6. Remove from water and store well wrapped until Christmas.
Mini Indulgent Pudding
Use this recipe to make mini puddings,
use ten, 1 cup basins and cook for 1 ¼ hours.
Can be made up to 3 months in advance.
Best served warm.
Sunshine
Pudding
Prep: 30 minutes ★ Cooking time: 6 hours ★ Serves: 8-12
Shopping List
Method
¾ cup Sunbeam Raisins
¾ cup Sunbeam Natural Sultanas
100g Sunbeam Glacé Cherries, halved
50ml Cointreau
250g Angas Park Apricots
½ cup apricot nectar
Juice of one orange
2 tsp orange rind, grated
175g butter, softened
¾ cup brown sugar, firmly packed
2 eggs
½ cup self raising flour
½ cup plain flour
2 cups butter cake crumbs
110g Sunbeam Macadamia Halves
Kitchen string for tying
Candied nuts decoration
1 cup caster sugar
¼ cup water
24 Sunbeam Macadamia Nuts
1. Prepare a 2 litre pudding basin – grease well and double line base with baking paper circles.
2. Combine raisins, sultanas, cherries and Cointreau in a bowl and leave to soak for 30 minutes.
3. Place apricots, apricot nectar, orange juice and rind in a small saucepan and simmer covered for ten
minutes, stirring occasionally. Allow to cool and puree.
4. Cream butter and brown sugar in a small bowl until light and fluffy. Add eggs, one at a time, beating well
between each addition.
5. Sift flours into a large bowl, add butter cake crumbs, macadamias, soaked fruit, pureed apricots and butter
mixture and mix well to combine. Spoon mixture into the basin and smooth the top. Top with baking paper
round.
6. Take a 60cm long piece of baking paper and foil, layer and make a 3cm pleat in the middle of the sheets.
Place onto pudding basin and secure with kitchen string.
7. Place a wire rack onto the base of a large saucepan, a third filled with water and bring to the boil. Carefully
place pudding onto rack, making sure the water comes about halfway up basin. Cover and simmer for 6
hours, topping up water when needed. Remove from saucepan and stand for 10 minutes before turning out.
8. Serve with cream, custard or ice-cream if desired.
To decorate
1. Place sugar and water in a medium, heavy-based saucepan and stir over low heat until sugar has
completely dissolved. Stop stirring, increase heat and bring to boil. Reduce to medium heat and gently
boil until the toffee begins to change colour. Do not stir toffee once it has boiled.
2. Working quickly, drop macadamias one at a time into the toffee and toss with a fork to coat, remove and
place on a tray lined with baking paper. Repeat with remaining macadamias.
3. Decorate the top of the pudding and serve.
After pudding is cool, wrap in baking paper, followed by cling wrap and store in an airtight
container. May also be frozen. For best results, decorate prior to serving.
Last Minute
Microwavable Pudding
Prep: 25 minutes ★ Cooking time: 30 minutes ★ Serves: 8-10
Shopping List
Method
500g Sunbeam Mixed Fruit
100g Sunbeam Raisins
100g Trident dried dates, roughly chopped
½ cup brandy
150g butter
¾ cup brown sugar
1tbsp Parisian essence
2 eggs
½ cup plain flour
1 tsp mixed spice
1 ½ cups fresh breadcrumbs
1. Place brandy in microwavable jug and heat for 1 minute. Pour over combined mixed fruit, raisins and dates.
2. Beat butter and sugar until light and fluffy. Add Parisian essence and eggs one at a time mixing well after
each addition.
3. Sift flour and mixed spice into the butter mixture and stir in breadcrumbs. Pour fruit mixture in and stir until
well combined.
4. Grease and flour a 1.5l microwavable pudding bowl. Pour mixture in and cover with a sheet of baking paper
and secure with kitchen string.
5. Cook in microwave on defrost setting (300W) for 30 minutes, check if a skewer inserted into pudding comes
out clean. If not cooked, microwave at 5 minute intervals, until skewer comes out clean. Leave pudding for
15 minutes before turning out onto a plate. Serve with vanilla or brandy custard.
Microwaveable recipe, complete in 30 minutes
Classic
Christmas Pudding
Prep: 1 hour ★ Cooking time: 6 hours ★ Serves: 10
Shopping List
Meth
Method
375g Sunbeam Mixed Fruit
150g Sunbeam Sultanas
200g Sunbeam Currants
150g Sunbeam Raisins
100g Sunbeam Glacé Cherries, roughly chopped
110g Sunbeam Slivered Almonds
½ cup brandy
1 tsp grated lemon rind
1 tsp grated lime rind
1 tbsp grated orange rind
1 green apple, peeled & grated
250g Western Star Salted Butter, softened
1 cup firmly packed brown sugar
¼ cup golden syrup
4 eggs, lightly beaten
2½ cups fresh white breadcrumbs
1 cup self raising flour
2 tsp mixed spice
1 tsp cinnamon
1 tsp nutmeg
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 fluffy, beat in golden syrup. Beat in eggs one at a time, beating
well between each addition.
3. Combine breadcrumbs, flour, 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, fill one third 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 custard, cream
or crème anglaise.
Start baking early! This pudding will keep for up to 3 months.
Classic
Christmas Cake
Prep: 30 minutes (plus soaking overnight) ★ Cooking time: 4 hours ★ Serves: 40
Shopping List
Preheat oven to 140oC
375g Sunbeam Raisins
250g Sunbeam Pitted Prunes, chopped
250g Sunbeam Pitted Dates, chopped
150g Sunbeam Sultanas
125g Sunbeam Currants
100g Sunbeam Glacé Cherries, chopped
1 cup brandy
½ cup apricot nectar
250g butter, softened
1 ½ cups dark brown sugar, firmly packed
1 tsp vanilla extract
4 eggs
½ cup apricot jam
2 cups plain flour
½ cup self raising flour
1 tbsp cinnamon, ground
130g Sunbeam Natural Almonds
75g Sunbeam Walnuts
200g dark chocolate, roughly chopped
Kitchen string for tying
Icing sugar for dusting
1. Combine fruit, brandy and apricot nectar, soak for a minimum of 2 hours or overnight, stirring
occasionally.
2. Line the base and sides of a 23cm deep square cake tin with a double layer of baking paper.
3. Wrap outside of tin with a double thickness of newspaper and tie with kitchen string to secure.
4. Cream butter, brown sugar and vanilla until light and fluffy. Add eggs one at a time, beating well
between each addition. Beat in apricot jam. Add to fruit mixture and stir to just combine.
5. Sift flours and cinnamon into a large bowl. Add almonds, walnuts and chocolate, fold in fruit mixture
and mix well to combine.
6. Pour mixture into prepared cake tin and bake for 4 hours or until a skewer inserted into cake comes
out clean. Leave cake in the tin, wrap in kitchen towels and leave overnight to rest.
7. Dust with icing sugar to serve (optional).
If cake is over-browning during cooking, cover loosely with a sheet of foil or brown paper.
Store in an airtight container for up to 2 months.
Golden
Fruit Cake
Prep: 30 mins ★ Cooking time: 3-3½ hours ★ Serves: 12
Shopping List
Preheat oven to 150oC
1kg Sunbeam Mixed Fruit
125g Sunbeam Raisins
125g Sunbeam Currants
1 cup Sunbeam Slivered Almonds
1 cup brandy
½ cup crushed pineapple, drained
1 small Granny Smith apple, grated
250g Western Star Salted Butter, softened
½ cup caster sugar
⅔ cup firmly packed brown sugar
4 eggs
2 cups plain flour
½ cup self raising flour
½ tsp bicarbonate of soda
2 tsp mixed spice
1 cup (120g) Sunbeam Blanched Almonds
(to decorate)
1. Combine fruit and ½ cup of brandy in a large bowl. Cover and store in a cool, dark place for 5-7 days,
stirring each day.
2. Grease a 22cm round deep cake tin. Line with three layers of brown paper, extending papers 5cm above
rim.
3. Stir slivered almonds, pineapple and grated apple into fruit mixture.
4. Beat butter and sugars together until creamy. Add eggs, one at a time, beating until combined. Add
creamed mixture to fruit mixture, mix well. Stir in sifted dry ingredients. Spread evenly into pan. Tap pan
several times on bench to settle mixture.
5. Decorate with blanched almonds. Bake for 3-3½ hours or until a skewer inserted in centre comes out clean.
Deeply prick over the top of the cake with a fine skewer. Spoon extra brandy over cake. Leave hot cake in tin
and wrap in foil, then a thick tea towel to cool overnight.
Store in an airtight container for up to 3 months.
ee
r
F
n
e
t
u
Gl
Fruit Cake
Prep: 30 minutes ★ Cooking time: 1½-2 hours ★ Serves: 30
Shopping List
Preheat oven to 160oC
1kg Sunbeam Mixed Fruit
200g butter, chopped
½ cup whisky
1 ½ cups firmly packed dark brown sugar
3 eggs
¾ cup maize cornflour
¾ cup potato flour
1 ½ tsp baking powder
2 tsp mixed spice
½ tsp bicarbonate of soda
110g Sunbeam Almond Meal
1. Grease and line a deep 23cm round cake tin with two layers of greased baking paper extending paper 5cm
above rim
2. Place the mixed fruit, butter, whisky and sugar in a large saucepan and bring to the boil. Reduce heat to low
and simmer for 5 minutes, stirring constantly. Remove from heat and cool until lukewarm. Add the eggs
one at a time, beating well between each addition. Sift flour with the baking powder, spice and soda and stir
into mixture with Sunbeam Almond Meal and stir until thoroughly combined.
3. Spoon into the prepared tin and bake at 160°C for 1 ½ - 2 hours or until a skewer inserted in the centre
of the cake comes out clean. Cool cake in tin for 30 minutes before transferring to a wire rack and cool
before removing paper.
Substitute the cornf lour and potato f lour for 1 ½ cups gluten free plain f lour if desired.
If cake appears to be over browning, cover the top of the cake with a circle of baking paper in
the last 30 minutes of cooking.
Mini
Fancy Fruit & Nut Cakes
Prep: 35 minutes ★ Cooking time: 1½ - 1¾ hours ★ Serves: 12
Shopping List
Preheat oven to 150oC
1/ cup Sunbeam Dry Roasted Almonds
3
¾ cup Sunbeam Brazil Nuts
1 cup Sunbeam Macadamia Halves
400g mixed glacé fruit – pineapple rings,
whole apricots and whole figs
200g Sunbeam Mixed Glacé Cherries
1 cup Sunbeam Raisins
1½ cups Trident Pitted Dates, halved
½ cup plain flour
¼ cup self raising flour
1 tsp cinnamon, ground
2 eggs
1/ cup dark brown sugar, firmly packed
3
1/ cup brandy
3
2 tsp orange rind, finely grated
½ cup apricot conserve
1. Grease a 12 mini loaf tins. Line base and sides with baking paper, extending paper 6cm above rim to
form a collar.
2. Coarsely chop half the nuts, glacé fruit and cherries and place in a large bowl (reserve the remainder of
each for topping). Add raisins and dates and stir to combine.
3. Sift flours and cinnamon, then stir ¼ cup into the fruit mixture.
4. Beat eggs, sugar, 2 tablespoons of brandy and rind together until light. Add remaining flour and stir to
combine, then fold through fruit mixture. Spoon into prepared tin/s and press down with back of a spoon.
5. Cut remaining glacé fruits into quarters. Press gently on top of cakes along with whole nuts and whole
cherries.
6. Cover top of cakes with paper bag or baking paper, resting on the collar. Bake for 45 minutes or until an
inserted skewer comes out clean. Cool in tin.
7. Place apricot conserve and remaining brandy in a small saucepan. Simmer, stirring for 3 minutes. Strain,
then brush over cakes. To serve, cut into thick slices.
Fancy Fruit & Nut Cake
Use this recipe to make a whole fruit cake
using a standard loaf tin (21 x 13cm or larger)
and cook for 1½ - 1¾ hours.
Place cakes in a pretty box for a delightful gift.
Snowmen
Cake Pops
Prep: 1 hour ★ Makes: 30
Shopping List
To make cake pops
1 cup Sunbeam Raisins, chopped
¼ cup Sunbeam Currants
½ cup brown sugar, firmly packed
1/ cup dark rum or orange juice
3
½ cup Sunbeam Dry Roasted Almonds
300g madeira cake, crumbled
2 tsp orange rind, finely grated
200g dark cooking chocolate, melted
30 x 6 inch lollipop sticks
Polystyrene or florist oasis to stand pops in
1. Combine raisins, currants, brown sugar and rum in a saucepan. Simmer, stirring for 3 minutes. Set
aside to cool.
2. Finely chop almonds in a food processor. Place in a large bowl, along with cake crumbs, rind and
cooled fruit mixture. Add melted chocolate and stir to combine.
3. Roll mixture into 3cm diameter balls and place on a lined tray. Insert lollipop sticks and refrigerate
until firm.
FOR DECORATING
SNOWMEN
White chocolate melts, melted
Chocolate buttons
Cadbury Dairy Milk Rolls
Rainbow choc chips
Black writing icing
Silver cachous
REINDEER
100g Milk chocolate melts, melted
30g Dark chocolate melts, melted
Mini M&Ms, red
Black edible icing pen
PUDDINGS
100g White Chocolate melts, melted
100g Sunbeam Glace Cherries
1 packet mint leaves
SNOWMEN
1. Dip one cake pop into the melted white chocolate, turning to coat. Gently tap on the side of the bowl
to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with
remaining balls and chocolate. Allow to set.
2. Place silver cachous for eyes and coloured choc chips for the nose, before chocolate completely sets.
3. Assemble hats by joining chocolate buttons and milk rolls with some melted chocolate.
4. Draw smile on with writing icing.
To decorate
REINDEER
1. Follow step 1 above using milk chocolate.
2. To make antlers, melt dark chocolate and place in a small snap lock bag. Snip the corner edge off
with scissors and pipe the letter F onto baking paper. Allow to set.
3. Using the point of a knife make two small cuts into the top of the cake pops and insert anglers. Use
melted chocolate to secure mini red M&Ms for the nose and use black writing icing to dot eyes.
PUDDINGS
1. Dip top of cake pop in melted chocolate, allowing chocolate to drip down sides.
2. Top with glace cherry and mint leaf. Insert cake pop into polystyrene. Repeat with remaining cake
pops. Allow to set
No bake recipe, perfect for little helpers.
Edible
Ornaments
Prep: 15 minutes plus 30 minutes to chilli dough ★ Cooking time: 15 minutes ★ Makes: 12
Shopping List
Preheat oven to 170oC
110g Sunbeam Almond Meal
50g Sunbeam Currants
125g butter, softened
¼ cup honey
1/ cup brown sugar
3
1 ½ cups plain flour
½ tsp bi-carb soda
1 tbs ground ginger
1 tsp mixed spice
1 tsp cinnamon
1. Cream butter, honey and brown sugar until light and fluffy, stir in almond meal.
2. Sift plain flour 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 floured 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.
FOR DECORATING
200g white chocolate, melted
Silver cachous
Angas Park Cranberries
Sunbeam Currants or Sultanas
Coloured ribbon cut into 40cm lengths
To decorate:
1. 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.
Perfect for kids baking
Pistachio
Macarons
Prep: X minutes ★ Cooking time: 20 minutes ★ Makes: 18
Shopping List
Method
1. Process 50g of Sunbeam Pistachios in a food processor until very finely ground to make 1/3 cup.
2. Beat egg whites in a small bowl with an electric mixer until soft peaks just form. Gradually add the caster
sugar and a few drops green food colouring and beat until sugar has dissolved.
3. Sift icing sugar, Sunbeam Almond Meal and ground pistachios, discarding any leftovers, into a large bowl.
Fold in ¼ of the egg whites through the dry mix with a large metal spoon. Fold in the remaining whites.
4. Spoon mixture into a piping bag fitted with a 1cm plain tube. Pipe 5cm rounds onto baking paper lined trays
about 2-3 cm apart to allow for spreading. Tap trays on bench for macarons to spread slightly and use a
WHITE CHOCOLATE GANACHE
wet finger to pat down any tips. Chop remaining pistachios and sprinkle over macarons and stand at room
100g white cooking chocolate, roughly chopped
temperature for 30 minutes (to form a slight crust).
2 tablespoons thickened cream
5. Bake macarons at 150°C for 20 minutes or until very lightly browned. Cool on trays.
6. Meanwhile make ganache by combining the chocolate and cream in a small saucepan and heat gently,
stirring constantly until chocolate has melted. Transfer to a bowl and refrigerate until firm enough to spread.
Sandwich macaron shells together with ganache.
TIP: Sifting your dry ingredients produces a finer result and you will obtain a shiny crust to your macarons.
80g Sunbeam Pistachios, roasted
3 egg whites
¼ cup caster sugar
green food colouring
1 ¼ cups icing sugar
⅔ cup (60g) Sunbeam Almond Meal
Place macarons in a jar or pretty tin for a scrumptious Christmas gift
t
u
N
&
t
i
Fru
Brittles
Prep: 10 minutes, excluding setting time ★ Makes: 20 pieces
Shopping List
Method
600g dark or white eating chocolate,
melted
1. Use the same method for dark or white chocolate brittle.
2. To melt chocolate, place in a microwave safe bowl and microwave on a medium heat for 3 – 4 minutes.
3. Combine fruit and nuts, gently fold ⅔ through chocolate and pour into a greased and baking paper lined
17cm x 27cm slice tin.
4. Spread into a slab, sprinkle with the remaining 1/3 of fruit and nuts and leave to set.
5. Break into desired pieces and serve.
TIP: For a thinner brittle simply spread chocolate mixture over a greased and baking paper lined shallow
baking dish. Brittles will store in an airtight container for up to 4 weeks.
DARK CHOCOLATE BRITTLE
½ cup Sunbeam Raisins
½ cup Sunbeam Currants
120g Sunbeam Dry Roasted Almonds
120g Sunbeam Dry Roasted Hazelnuts
WHITE CHOCOLATE BRITTLE
½ cup Sunbeam Sultanas
½ cup Angas Park Cranberries
110g Sunbeam Dry Roasted Macadamias
80g Sunbeam Pistachios
Fruit & Nut Brittles make a great gift for those with a sweet tooth!
Sweet Petite
Mince Pies
Prep: 1 hour ★ Cooking time: 15 minutes ★ Serves: 24
Shopping List
Method
FILLING
200g Sunbeam Mixed Fruit, chopped
2 tbsp golden syrup
1 tsp finely grated lemon rind
1 tsp mixed spice
¼ cup brandy
1. Place all filling ingredients in a saucepan. Simmer for 5 minutes, stirring occasionally. Allow to cool.
2. Place almond meal, flour, sugar into a food processor and process until combined. Add butter and
egg mixture and process until a ball forms. Wrap and refrigerate for 30 minutes.
3. Roll out pastry between two sheets of baking paper until 3mm thick. Use a round 6cm-diameter
pastry cutter to cut 24 circles from the pastry. Line the base of 24-hole non-stick mini muffin pan
(or use two 12-hole pans). Fill cases with fruit mince.
4. Re-roll pastry and use a 4cm-diameter fluted pastry cutter to cut 24 circles for the lids. Brush the
underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of
each lid.
5. Bake at 180ºC for 15 minutes or until golden. Allow to cool and dust with icing sugar before serving.
Store in an airtight container for up to 1 week.
PASTRY
½ cup Sunbeam Almond Meal
2 cups plain flour
½ cup caster sugar
200g Western Star Unsalted Butter, chilled
and diced
1 egg and 1 tbsp water, lightly beaten
Icing sugar to serve
Start early! The fruit mince can be made up to 3 months in advance.
Fruit
Mince Pies
Prep: 45 minutes (plus 2-3 hours for soaking) ★ Cooking time: 15-20 minutes ★ Makes: Approx. 35
Shopping List
Method
500g Sunbeam Mixed Fruit
1 cup brown sugar, firmly packed
Rind & juice of 1 small lemon
Rind & juice of 1 small orange
1 tsp mixed spice
¼ tsp nutmeg
75g butter, melted
½ cup brandy
½ cup Sunbeam Slivered Almonds
¼ cup milk
¼ cup icing sugar to decorate
Fruit mince
SHORTCRUST PASTRY
2 ½ cups plain flour
70g caster sugar
175g chilled butter, chopped
2 egg yolks
2 tbsp chilled water
1.
2.
3.
4.
Coarsely chop fruit and transfer to a heat-proof dish.
Stir in sugar, rind and juice, spices, melted butter and brandy.
Cover and microwave on high for 4 minutes, stirring every minute.
Remove and set aside covered for 5 minutes, then chill for 2-3 hours.
Shortcrust pastry
1. Place flour, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs.
Add egg yolks and water until mixture just starts to come together.
2. Turn pastry onto a clean work surface. Shape into a disc and cover in cling wrap. Place in fridge for 30
minutes to rest.
To make pies
1.
2.
3.
4.
5.
Preheat oven to 180°C. Roll out pastry onto a lightly floured surface until 3mm thick.
Use a biscuit cutter to cut out bases and cut star shapes. Press bases into non-stick pie pans.
Chop almonds coarsely in a food processor and stir into fruit mixture.
Fill bases with mixture & place star shapes on top. Brush with milk.
Bake for 15-20 minutes or until lightly browned. Sprinkle with icing sugar to serve.
For a twist on the traditional fruit mince pie, try our Chocolate Christmas Cups recipe at
sunbeamfoods.com.au
R
S
U
ON
B
E
P
I
EC
Spiced
Nuts
Prep: 10 minutes ★ Makes: 2 cups (per spice mix)
Shopping List
Method
NUTS
1 tablespoon olive oil
2 cups Sunbeam Nuts – we used ½ cup
each of Brazil Nuts, Macadamia Halves,
Natural Almonds and Raw Cashews
1. For spice mix: combine all ingredients thoroughly.
2. Heat oil in a frying pan over medium heat. Add oil and Sunbeam Nuts and cook over heat,
stirring, for 5 minutes or until golden brown.
3. Add desired spice mix and cook, stirring constantly for a further 1 minute or until fragrant.
Remove and spread on a tray to cool. Serve warm or cold.
MOROCCAN MIX
1 tablespoon sea salt
1 teaspoon sumac
2 teaspoons ground coriander
2 teaspoons ground cumin
PORTUGUESE MIX
1 tablespoon sea salt
2 teaspoons Portuguese spice mix (available in supermarkets)
Great gift idea! Place in jars & tie with ribbon.