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Discover Christmas Recipes and Menu Ideas from @Naturally Nutritious @Healthyeating Jo @Sugaretal

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Discover Christmas Recipes and Menu Ideas from @Naturally Nutritious @Healthyeating Jo @Sugaretal ✶ Discover Christmas recipes and menu ideas from @naturally_nutritious @healthyeating_jo @sugaretal #LuckyBakesTheDifference Photography by @sugaretal THIS CHRISTMAS HAS COLLABORATED WITH THREE RENOWNED FOOD INFLUENCERS @sugaretal @naturally_nutritious and @healthyeating_jo Be inspired by their delicious recipes as well as a few of our Lucky Christmas favourites! For more delicious Christmas recipes, visit luckynuts.com.au or follow us on instagram.com/lucky.nuts/ or facebook.com/luckynutsaustralia/ 2 Contents @sugaretal Almond Crackers with Gazpacho 6 Pistachio and Pine Nut Crusted Salmon with Roasted Tomato Salad 8 Roasted Macadamia and Salted Honey Eton Mess 10 Hazelnut Chocolate Cake 12 Trio of Dips with Crudités and Crackers 14 @naturally_nutritious Almond Hummus 18 Macadamia-Crusted Fish 20 Hazelnut Crunch Chocolate Mousse Cups 22 Pistachio and Rose Cheesecake Bites 24 Almond and Coconut Cake 26 @healthyeating_ jo Hazelnut and Tofu Stuffed Mushrooms 30 Nut and Seed Roast 32 Candy Cane Peppermint Cheesecakes 34 Rum, Fruit and Nut Balls 36 Almond Cheese 38 Lucky Favourites Mini Almond and Raspberry Pavlovas 42 Christmas Cake 44 Vanilla and Almond Christmas Baubles 46 Three Nut Panforte 48 Praline Semifreddo 50 Cooking times and temperatures may vary depending on the oven. 3 @Sugaretal Sonali Ghosh is a visual artist living in Sydney with her husband and twin boys. Though self-taught, her passion and eye for baking and art has resulted in a thriving career combining the two. instagram.com/sugaretal/ 4 Contents @sugaretal Almond Crackers with Gazpacho 6 Pistachio and Pine Nut Crusted Salmon with Roasted Tomato Salad 8 Roasted Macadamia and Salted Honey Eton Mess 10 Hazelnut Chocolate Cake 12 Trio of Dips with Crudités and Crackers 14 5 ✶ Perfect for a warm Christmas Day Almond Crackers with Gazpacho by @sugaretal 6 by @sugaretal Almond Crackers with Gazpacho SERVES 4 INGREDIENTS METHOD Almond Crackers To make the Almond Crackers 175g (1¾ cup) LUCKY ALMOND MEAL 1. Add all the Almond Cracker ingredients except 1 egg the slivered almonds, in a medium bowl and stir 1 tsp parmesan cheese together to make a cohesive dough. 1 tbsp dried parsley 2. Preheat fan-forced oven to 160°C. 55g (½ cup) LUCKY SLIVERED ALMONDS 3. Place the dough on a piece of baking paper. Gazpacho Flatten with your hands and top with another 125ml (½ cup) tomato juice, chilled piece of baking paper. Roll out dough to about 1 medium tomato, chopped 3mm thickness. ½ Lebanese cucumber ½ medium red pepper 4. Remove the top paper. Using a pizza cutter, 1 clove of garlic cut 2.5cm squares. Transfer the baking paper ½ tsp fresh thyme leaves carefully onto a baking sheet. Press down 1 tbsp balsamic vinegar slivered almonds onto the squares gently with salt and pepper, to taste your fingers. strawberries, to serve edible flowers (optional) 5. Bake for 15 -16 minutes or until light golden brown. 6. Cool the crackers completely before transferring into an airtight container. To make the Gazpacho 1. Place tomato juice, tomato, cucumber, red pepper, garlic and thyme in the bowl of your food processor and process until almost smooth. Add balsamic vinegar. 2. Season with salt and pepper. Pour into serving glasses. Garnish with strawberries and edible flowers (if using). Serve immediately with almond crackers. TIP: Almond crackers can be made up to 3 days in advance and stored in an airtight container in a cool, dry place. 7 ✶ The perfect festive look for your table! Pistachio and Pine Nut Crusted Salmon with Roasted Tomato Salad by @sugaretal 8 by @sugaretal Pistachio and Pine Nut Crusted Salmon with Roasted Tomato Salad SERVES 4 INGREDIENTS METHOD Fish 1. Preheat fan-forced oven to 170°C. 4 Salmon fillets (approx. 120g each) Line a baking tray with baking paper. 125g (¾ cup) LUCKY PISTACHIOS 2. Place salmon fillets on the prepared tray. 35g (¼ cup) LUCKY PINE NUTS 2 tbsp fresh coriander leaves, finely chopped 3. Place pistachios, pine nuts, coriander, 1 clove of garlic garlic and olive oil in the bowl of your food 1 tbsp olive oil processor and process to form a smooth salt and pepper, to season paste. Season with salt and pepper. 2 240g punnets of cherry truss tomatoes Transfer to a shallow plate cucumber, shaved 1 4. Press the pistachio and pine nut mixture (½ cup) frozen broad beans, thawed 75g on the top of each salmon fillet pressing , to serve LUCKY OVEN ROASTED ALMONDS lightly to make it stick. fresh basil 5. Arrange tomatoes around the salmon Chilli Lime Dressing fillets. Place the tray in the oven and bake 60ml (¼ cup) extra virgin olive oil uncovered for 15-20 minutes or until 1 tbsp freshly squeezed lime juice cooked through. Rest salmon for ½ tsp chilli flakes or thinly sliced red chillies 3-4 minutes before serving. 6. Place the broad beans in a large heat proof bowl. Add boiling water until beans are just covered. Set aside for a minute. Peel and discard the skins. 7. Place roasted tomatoes, shaved cucumber, broad beans, roasted almonds and fresh basil on a serving tray. Top with salmon fillets. 8. Place all the ingredients for the Chilli Lime Dressing in a glass bowl and whisk together. Drizzle over the Salmon and Roasted Tomato Salad. 9 ✶ The ultimate flavour explosion for the tastebuds Roasted Macadamia and Salted Honey Eton Mess by @sugaretal 10 by @sugaretal Roasted Macadamia and Salted Honey Eton Mess SERVES 4 INGREDIENTS METHOD 75g (¾ cup) LUCKY MACADAMIAS 1. Preheat fan-forced oven to 160°C. (¼ cup) honey 85g 2. Place macadamias on a baking sheet and sea salt (or regular salt) ¼ tsp bake for 10 minutes or until golden brown, 300ml thickened cream being careful not to burn. 2 tsp icing sugar 1 tsp vanilla essence 3. Place the honey and salt in a small saucepan 4 store bought meringue nests, crushed and warm slightly. Remove the pan from edible flowers, to serve (optional) heat and leave aside until needed. 4. Using an electric mixer, whip cream, icing sugar and vanilla until soft peaks form. 5. Roughly crumble the meringue and divide some among 4 serving glasses. Top with whipped cream, roasted macadamias and honey. Repeat the layers until the top is reached. 6. Serve with edible flowers (if using). 11 ✶ This cake will have guests going back for seconds! Hazelnut Chocolate Cake by @sugaretal 12 by @sugaretal Hazelnut Chocolate Cake MAKES A 3 LAYERED 6 INCH ROUND CAKE INGREDIENTS METHOD Hazelnut Cake To make the Hazelnut Cake 250g unsalted butter, softened 1. Preheat fan-forced oven to 140°C. Grease 3 x 6 inch baking pans and line the bases with baking paper. 225g (1 cup) caster sugar 2. Using an electric mixer, mix together butter and sugar until fluffy eggs 4 and combined. Add the eggs one at a time beating well after 1 tsp vanilla essence each addition. Add the vanilla, flour, hazelnut meal and milk and 375g (2½ cups) self-raising flour beat till mixture is smooth. 100g (1 cup) LUCKY 3. Divide uniformly between prepared pans and bake for 25-30 HAZELNUT MEAL minutes (or until a skewer inserted into the middle comes out clean). Remove pans from oven. Leave aside for 10 minutes. 250ml (1 cup) milk 1 Gently loosen the sides of the cake with a blunt knife and turn ( /3 cup) 45g LUCKY HAZELNUT onto a wire rack to cool completely. KERNELS, roasted and chopped To make the Chocolate Frosting Chocolate Frosting 1. Melt the chocolate in a heatproof bowl over a pot of simmering 120g dark chocolate, roughly chopped water. Remove from heat and let cool to room temperature, but don’t let it harden. 150g unsalted butter, softened 1 2. In the bowl of your electric mixer or with a hand mixer, beat the (1 /3 cups) icing sugar 200g butter till smooth and creamy (about 1 minute). Add the sugar 1 tsp vanilla essence and beat until light and fluffy (about 2 minutes). Beat in the vanilla essence. Add the chocolate and beat on low speed until Hazelnut Praline 1 incorporated. Increase the speed to medium high and beat 75g ( /3 cup) caster sugar until frosting is smooth and glossy. 2 tbsp water 1 To make the Hazelnut Praline ( /3 cup) 45g LUCKY HAZELNUT 1. Line a large baking tray with baking paper. Place sugar and water , roughly chopped KERNELS in a saucepan and stir over medium heat until sugar dissolves and starts boiling. 2. Using a pastry brush dipped in water, brush sides of pan to remove any sugar crystals. Increase heat to medium and boil for 5-6 minutes until caramel starts to form. Stir in hazelnuts, remove from heat and pour mixture onto the prepared tray. Take extra care as the mixture is extremely hot. 3. Leave aside until cool and hard. Break into pieces and press down on the top of the cake. Assembly 1. On a cake plate or stand, place a little frosting in the centre and place one layer of the cake (so the cake does not move about while frosting). 2. Spread about ¼ cup of chocolate frosting. Place the second layer. Repeat. Place the last layer upside down to get a flat top. 3. Spread chocolate frosting on the sides and top of the cake. 4. Decorate with roasted chopped hazelnuts by pressing them with your palm against the sides (lower half) of the cake. Top with hazelnut praline and chocolate sauce (optional). 13 ✶ Brighten up the Christmas table with these tasty dips Trio of Dips with Crudités and Crackers by @sugaretal 14 by @sugaretal Trio of Dips with Crudités and Crackers SERVES 4 INGREDIENTS METHOD Sweet Potato Almond Dip To make the Sweet Potato Almond Dip - 1 large sweet potato (baked in the oven and Place the sweet potato, almonds, garlic, the mash scraped out) parmesan cheese and herbs into the bowl of 85g (½ cup) LUCKY OVEN ROASTED ALMONDS your food processor and process to form a 2 cloves of garlic smooth paste.
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