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

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. Add the lemon juice. Season 2 tbsp parmesan cheese with salt and pepper. ½ cup finely chopped herbs like parsley/mint To make the Beet Almond Dip - Place the 1 tbsp fresh lemon juice beets, almonds, garlic, cumin and yoghurt in the salt and pepper to taste bowl of your food processor and process to form Beet Almond Dip a smooth paste. Season with salt and pepper. 2 Beetroots, peeled, cooked To make the Broad Bean Pistachio Dip - 125g (¾ cup) LUCKY OVEN ROASTED ALMONDS Place the broad beans in a large heat proof 1 clove of garlic bowl. Add boiling water until beans are just ½ tsp powdered cumin covered. Set aside for a minute. Peel and discard 130g (½ cup) yoghurt the skins. Place the broad beans, pistachios, salt and pepper to taste garlic, mint leaves and parmesan cheese in the Broad Bean Pistachio Dip bowl of your food processor and process to 110g (1 cup) broad beans form a smooth paste. With the motor running, 85g (½ cup) LUCKY PISTACHIOS add the olive oil in a thin stream and blend until 1 clove of garlic smooth. Season with salt and pepper. ½ cup mint leaves To serve - Place the dips on a platter or a 1 tbsp parmesan cheese serving plate. Arrange the vegetables, fruits 1 tbsp olive oil and crackers around the dips. salt and pepper to taste

For the platter 1 Lebanese cucumber, thinly sliced 1 red pepper, sliced lengthwise 1 yellow pepper, sliced lengthwise tomato medley, to serve fresh mint leaves, to serve your choice of crackers, to serve grapes, to serve

15 instagram.com/naturally_nutritious/

@naturally_nutritious

With a mouth-watering Instagram feed that will tempt and inspire, Melanie Lionello is the creator of the fresh, colourful and healthy, Naturally Nutritious. Determined to have her cake and eat it too, Melanie’s approach to food and cooking is balanced, focusing on the enjoyment of nutritious food minus the fad diets.

16 Contents

@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

16 17 ✶ A crunchy twist to a favourite dip!

Almond Hummus by @naturally_nutritious

18 by @naturally_nutritious

Almond Hummus

SERVES LOTS!

INGREDIENTS METHOD 400g can chickpeas, rinsed and drained 1. Place everything into a food processor and 85g (½ cup) LUCKY NATURAL ALMONDS combine until completely smooth. This Juice of one lemon usually takes about 3-4 minutes. Add a little 2 tbsp tahini extra water if you would like a silkier texture. 80ml water 2. Spread onto a serving plate and top with 1 tsp sea salt (may need a little extra depending a little extra virgin olive oil, sumac and on your taste) slivered almonds then serve with your 1 clove of garlic favourite crackers. 1 tsp sumac (extra, to serve) 60ml extra virgin olive oil (extra, to serve) 30g (¼ cup) LUCKY SLIVERED ALMONDS (extra, to serve)

19 ✶ A seafood dish that will impress

Macadamia Crusted Fish by @naturally_nutritious

20 by @naturally_nutritious

Macadamia Crusted Fish

SERVES 4

INGREDIENTS METHOD Crust 1. Preheat fan-forced oven to 170°C. (2½ cups) 250g LUCKY MACADAMIAS 2. Place all crust ingredients into a food cloves of garlic 2 processor and pulse until mixture holds Zest of one orange together slightly and is evenly chopped. 2 tsp sea salt 1 tsp black pepper 3. Place each fillet of fish onto a baking paper 2 /3 cup parsley lined tray. 2 tbsp extra virgin olive oil 4. Equally portion the crust mix onto each fillet, pressing and compacting crust onto 4 fillets firm white fish - like blue grenadier each fillet neatly. or barramundi (1 per person) 5. Bake until crust is golden. Cooking time will vary depending on the thickness of the fish fillet. As a guide, blue grenadier takes about 10 -15 minutes and barramundi around 30 minutes. 6. Serve straight away with a side salad.

21 ✶ These mousses will be a crowd pleaser!

Hazelnut Crunch Chocolate Mousse Cups by @naturally_nutritious

22 by @naturally_nutritious

Hazelnut Crunch Chocolate Mousse Cups

MAKES 6 MOUSSE CUPS

INGREDIENTS METHOD Mousse 1. Place all mousse ingredients into a 300g (2 cups) LUCKY NATURAL CASHEWS, high-speed blender and combine until soaked in boiling water for 10 minutes and drained completely smooth, tamping down 1 35g ( /3 cup) dutch-process cocoa powder as needed. (not cacao) 2. Spoon mousse into cups and set aside. 10 dates 40ml coconut oil 3. In a non-stick frypan, place hazelnut crunch 80ml coconut milk ingredients on a low heat, stirring as the 80ml water butter melts. Pinch of sea salt Maple syrup to taste if you like a sweeter mousse 4. Once butter has melted, continue stirring so the sugar melts and coats the nuts for Hazelnut Crunch 3-4 minutes. 150g (1 cup) LUCKY HAZELNUT KERNELS 5. Tip coated nuts onto baking paper to 60g (¼ cup) caster sugar cool completely. Once cold to touch, 1 tbsp butter top mousse and serve. Pinch of sea salt

23 ✶ Delicious bite sized treats!

Pistachio and Rose Cheesecake Bites by @naturally_nutritious

24 by @naturally_nutritious

Pistachio and Rose Cheesecake Bites

MAKES 12

INGREDIENTS METHOD Base 1. Line a 22cm cake tin with a removable 10 dates bottom (a cheesecake tin or flan tin) with 60g (½ cup) LUCKY NATURAL PISTACHIOS baking paper neatly. 40g (¼ cup) LUCKY NATURAL ALMONDS 2. Place base ingredients into a food processor and combine until they form Filling a dough-like consistency. 225g (1½ cups) LUCKY NATURAL CASHEWS ½ - 1 tsp rosewater essence (less or more to taste) 3. Press dough into cake tin and place into 80ml maple syrup the freezer while you make the filling. 80ml coconut oil, melted 4. Place all filling ingredients into a high-speed 125ml coconut milk blender, and process until silky smooth. 5. Taste batter to see if you’d like more rosewater essence, adjust and blend again if required. 6. Pour batter on top of the base and place back into the freezer for at least 6 hours. 7. Once completely cold and very firm, remove from tin and slice into bite-size slices. Top with pistachios and rose petals and serve straight away.

25 ✶ A tasty cake for fruit and nut lovers

Almond and Coconut Cake by @naturally_nutritious

26 by @naturally_nutritious

Almond and Coconut Cake

SERVES 10

INGREDIENTS METHOD 150g (¾ cup) coconut oil, firm 1. Preheat fan-forced oven to 180°C. (1 cup) coconut or brown sugar 160g 2. In a stand mixer, cream together coconut free-range eggs 3 oil and sugar until fluffy and creamy. 250ml (1 cup) milk of choice 55g (½ cup) coconut flour 3. Add one egg at a time, scraping down 180g (1¾ cups) LUCKY ALMOND MEAL the sides if needed. Once all eggs are 50g (½ cup) LUCKY SLIVERED ALMONDS combined, add milk and combine. 165g (¾ cup) frozen raspberries 4. Add coconut flour and almond meal and combine well. 5. Spoon batter into baking paper lined round cake tin. Sprinkle over slivered almonds and raspberries and gently press into batter with flat hands. 6. Bake for 55-60 minutes or until a skewer comes out clean. 7. Cool completely before cutting.

27 @healthyeating_jo Jo is a plant based mum of two on a healthy eating and fitness journey, with a passion for making whole food and refined sugar free versions of her favourite foods. She is a self-taught food photographer, recipe developer and blogger. Jo loves to inspire others to live happy, active and healthy lifestyles, and wants everyone to know that healthy never has to be boring.

instagram.com/healthyeating_jo/

28 Contents

@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

29 ✶ Something different to impress your guests!

Hazelnut and Tofu Stuffed Mushrooms by @healthyeating_jo

30 by @healthyeating_jo

Hazelnut and Tofu Stuffed Mushrooms

SERVES 6

INGREDIENTS METHOD 6 Portobello mushrooms 1. Preheat fan-forced oven to 160°C. coconut oil 1 tsp 2. Remove the stems from the mushrooms and chop onion, finely diced ¼ them finely. Set stems aside. ¾ stick celery, finely diced 1 shallot / spring onion, 3. Place the whole Portobello mushrooms in a non-stick finely diced pan and sauté them in some coconut oil for a couple 1 tsp (heaped) minced garlic of minutes each side, to soften. Remove from pan 100g extra firm tofu, pressed and set aside. and crumbled 4. In the same pan cook the chopped mushroom ½ tsp dried mixed herbs stems, onion, celery, shallots and garlic for a couple 30g (¼ cup) LUCKY HAZELNUT MEAL of minutes. 5g nutritional yeast 1 tbsp chopped fresh parsley 5. Add the crumbled tofu and mixed herbs and cook 1 tbsp dried cranberries, for another couple of minutes. roughly chopped salt and pepper to taste 6. Add the hazelnut meal, nutritional yeast, parsley, 40g (¼ cup) crushed LUCKY cranberries, salt and pepper. Stir well and remove HAZELNUT KERNELS for topping from heat. 7. In a glass baking dish oiled with coconut oil, add the Portobello mushrooms and fill with the tofu mix. Bake for 10 minutes. 8. Once cooked, sprinkle with the crushed raw hazelnuts and serve immediately.

31 ✶ Serve with vegetables and gravy!

Nut and Seed Roast by @healthyeating_jo

32 by @healthyeating_jo

Nut and Seed Roast

SERVES 6

INGREDIENTS METHOD 125g (1 cup) LUCKY CRUMBED WALNUTS 1. Preheat fan-forced oven to 160°C. (extra, to serve) 2. Spread the walnuts and pepitas on a baking tray (½ cup) 75g LUCKY PEPITAS and roast for 5-10 minutes until golden. Remove (extra, to serve) and scrape into a mixing bowl. 1 tbsp oil of choice 1 onion, finely chopped 3. Heat the oil in a frypan and sauté the onion 2 carrots, finely chopped for 5 minutes. 1 stick of celery, finely chopped 4. Add the carrots, celery, and cayenne pepper and ½ tsp cayenne pepper cook for a further 7 minutes until softened. 100g (1 cup) grated vegan cheese (or cheese for vegetarian) 5. Reserve about 3 tbsp of the cheese and add the rest 3 tsp psyllium powder mixed with to the mixing bowl, with the nuts and veggie mix. 6 tbsp water and allowed to sit for 15 minutes 6. Stir through the psyllium, egg replacers, oats, 2 egg replacers (or eggs for vegetarian) parsley, herbs and lemon. Season with salt and 2 60g ( /3 cup) rolled oats pepper to taste. 2 tbsp fresh chopped parsley 7. Scrape into a lined loaf tin and smooth down the 1 tsp dried mixed herbs top. Sprinkle with the remaining cheese and more finely grated zest of 1 lemon nuts or pepitas. salt and pepper to taste 8. Bake for 40 minutes, or until golden and firm to touch in the middle. 9. Remove from the oven and allow to cool slightly before removing from the tin. 10. Slice and serve with vegetables and gravy.

33 ✶ So pretty and so delicious

Candy Cane Peppermint Cheesecakes by @healthyeating_jo

34 by @healthyeating_jo

Candy Cane Peppermint Cheesecakes

MAKES 8 MUFFIN SIZE CHEESECAKES

INGREDIENTS METHOD Base Cheesecake Base 140g (1 heaped cup) LUCKY NATURAL 1. Add almonds to food processor and pulse for SLICED ALMONDS a few seconds until crumbed. (½ cup) dates, chopped and 80g 2. Add remaining ingredients and pulse until a soaked in boiling water for 15 minutes, dough is formed. then drained 1 tbsp cacao nibs (optional) 3. Press into the base of silicon moulds and place ½ tsp vanilla extract in the freezer while you prepare the filling. 1 tbsp cacao powder Cheesecake Filling Filling 1. Blend all ingredients except candy canes 290g (2¾ cups) LUCKY NATURAL until smooth. CASHEWS, soaked for 15 minutes in boiling water, then drained 2. Stir through crushed candy canes and spoon 125ml coconut oil over bases. 160ml coconut milk 3. Add more crushed candy canes during filling maple syrup (or natural sweetener 80ml to create layered effect. of choice to taste) 2 tbsp peppermint extract (or a few pure 4. Place in the freezer overnight to set. peppermint drops to taste) 80g candy canes crushed Peppermint Icing (optional) 1. Beat butter with a hand mixer until creamy. Peppermint Icing (Optional) Add icing mix, crushed candy canes and slowly 140g butter (vegan alternative) add milk to desired consistency. 130g (1 cup) icing mixture 2. Pipe over cheesecakes prior to serving. 6 large candy canes, crushed 80ml almond milk to consistency

35 ✶ A great nibble for when friends drop in

Rum, Fruit and Nut Balls by @healthyeating_jo

36 by @healthyeating_jo

Rum Fruit and Nut Balls

MAKES 20 BALLS

INGREDIENTS METHOD 125g (1 heaped cup) LUCKY 1. Place all ingredients in a food processor and blend SLIVERED ALMONDS until it comes together into a ball. (2 cups) sultanas 400g *It may seem dry at first, but the sultanas will (¼ cup) desiccated coconut 20g break down. 115g (1 cup) oat bran 1 tbsp cacao 2. With damp hands scoop out tablespoon sized 1 tbsp stevia (or coconut sugar) amounts and roll into balls. 1 tbsp Rum essence (or alcoholic Rum to taste) 3. To decorate, roll in desiccated coconut, crushed nuts, seeds or candy, as desired. 4. Place in the freezer to chill for an hour before consuming. 5. Store in an airtight container in the fridge or freezer.

37 ✶ A perfect start to a Christmas Feast

Almond Cheese by @healthyeating_jo

38 by @healthyeating_jo

Almond Cheese

MAKES 2 CHEESES

INGREDIENTS METHOD 2 160g (1 ⁄³ cups) LUCKY ALMOND MEAL 1. Preheat fan-forced oven to 140°C. fresh squeezed lemon juice 2 tbsp 2. Blend all ingredients in a blender until smooth. 2 tbsp extra virgin olive oil ½ clove of garlic minced 3. Spoon into two baking paper lined ramekins or 1¼ tsp celtic or himalayan salt silicon moulds. 1 tsp miso paste (optional) 4. Bake for 30 minutes. 150ml water 5. Allow to cool, and place in the fridge to chill and firm up overnight. 6. Serve chilled with fruit, nuts, dip and crackers. 7. For variation, mix through extra flavours like chives, dill, chilli, or top with sweet chilli sauce, crushed nuts or herbs prior to serving.

39 Lucky Favourites When you’re baking with love, you want to use the best quality ingredients for the best result. And you know that you can trust Lucky nuts to make the difference.

40 Contents Lucky Favourites

Mini Almond and Raspberry Pavlovas 42 Christmas Cake 44 Vanilla and Almond Christmas Baubles 46 Three Nut Panforte 48 Praline Semifreddo 50

40 41 ✶ A delicious twist on a Christmas classic

Mini Almond and Raspberry Pavlovas

42 LUCKY FAVOURITES

Mini Almond and Raspberry Pavlovas

MAKES 20

INGREDIENTS METHOD 4 egg whites 1. Line two baking trays with baking paper. Preheat 220g (1 cup) caster sugar fan-forced oven to 120°C. white wine vinegar 1 tsp 2. Using an electric mixer, whisk the egg whites in bowl 35g (1⁄ cup) ³ LUCKY ALMOND MEAL until soft peaks begin to form. While continually (¼ cup) water 60ml whisking, gradually add the caster sugar a spoonful (1 cup) raspberry or plum jam 310g at a time. Add the vinegar and continue to whisk 80ml ( 1⁄ cup) Grand Marnier ³ until the mixture is glossy and firm peaks form. pouring cream 600ml Gently fold in the almond meal to combine. 1 tbsp icing sugar 300g fresh raspberries, to serve 3. Working with two tablespoons, place rounded 60g (½ cup) LUCKY NATURAL mounds of the mixture at 3cm intervals onto the PISTACHIOS, roughly chopped (or baking trays, to allow for spreading. LUCKY FLAKED ALMONDS, roasted) 4. Place the trays in the oven and immediately reduce temperature to 100°C. Bake for 45 minutes. Turn off oven and leave the door slightly ajar, placing a wooden spoon handle between the oven and door. Leave meringues to cool completely in oven. 5. To make syrup, place the water, jam and Grand Marnier in a medium saucepan over a low heat. Stir to combine and bring to a low simmer until jam melts. Remove from heat and set aside to cool. 6. Whisk cream with icing sugar until soft peaks form. When ready to serve, top each meringue with a dollop of cream and about 5 raspberries. Spoon over a little syrup then sprinkle over chopped pistachios.

TIP: Meringues can be made ahead and stored in an airtight container for up to a week.

43 ✶ Tastes like Christmas!

Christmas Cake

44 LUCKY FAVOURITES

Christmas Cake

MAKES 1x 18CM ROUND CAKE AND 1x 15CM ROUND CAKE (or 2x 16cm round cakes).

INGREDIENTS METHOD Base 1. Combine the blanched almonds, pine nuts, dried 110g (1 cup) LUCKY BLANCHED fruits, zest, spice and brandy in a large bowl. Cover ALMONDS, roughly chopped with a clean tea towel and leave to soak overnight. 65g (½ cup) LUCKY PINE NUTS 2. Preheat fan-forced oven to 150°C. Line base and 250g (2 cups) raisins sides of a 18cm and a 15cm round cake tin with a 250g (2 cups) sultanas double layer of baking paper. 125g (¾ cup) currants finely grated rind of an orange 3. Using an electric mixer beat the butter and sugar finely grated rind of a lemon until pale and creamy. Beat in the eggs and 1½ tsp mixed spice marmalade to combine well. 125ml (½ cup) brandy, plus extra 1 tablespoon 4. Stir the almond meal and half of the flour into the 250g unsalted butter, softened butter mixture, then, stir in half of the fruit mixture. 1 Continue stirring in the remaining flour and fruit 250g (1 ⁄³ cups lightly packed) dark brown sugar until all combined. Spoon into prepared cake tins 4 eggs, lightly beaten and spread the surface evenly. Arrange the extra 80g (¼ cup) orange marmalade blanched almonds on top to decorate. 25g (¼ cup) LUCKY ALMOND MEAL 5. Bake for 1½ hours or until cooked. Test smaller 300g (2 cups) plain flour, sifted cake first. The cake is cooked when a skewer comes LUCKY BLANCHED ALMONDS, out clean when inserted in the middle of a cake. to decorate The larger cake will need a further 10 -15 minutes. Brandy Butter Icing Remove from oven and cool completely in tin. 300g unsalted butter, softened 6. Drizzle extra brandy over cake surface. The cakes 700g (4½ cups) pure icing sugar, sifted can be stored wrapped in baking paper and foil. ½ tsp vanilla extract Store cakes in an airtight container for up to a month. 1 tbsp brandy 2 tbsp LUCKY NATURAL SLICED 7. When ready to serve, make the butter icing. ALMONDS, to decorate Place the butter, icing sugar and vanilla in bowl of an electric mixer. Blend until pale and creamy consistency. Add the brandy and blend to mix well. 8. Spread the cake surface thickly with icing. Decorate with sliced almonds.

45 ✶ These cookies make beautiful gifts!

Vanilla and Almond Christmas ‘Baubles’

46 LUCKY FAVOURITES

Vanilla and Almond Christmas Baubles

MAKES ABOUT 20 ROUNDS

INGREDIENTS METHOD Bauble Biscuits 1. Line two baking trays with baking paper. Preheat 125g unsalted butter, softened fan-forced oven to 160°C. (2⁄ cup) caster sugar 145g ³ 2. Beat butter and sugar together in a bowl with electric egg 1 beaters until pale and creamy. Add the egg and vanilla vanilla extract 1 tsp extract and beat until well combined. Scrape the 100g (1 cup) LUCKY ALMOND MEAL excess mixture from the beaters back into the bowl. 225g (1½ cups) plain flour ½ tsp baking powder 3. Sift the almond meal, flour and baking powder over the mixture, pressing any remaining coarse almond Bauble Icing meal through the sieve. Stir with a wooden spoon 1 egg white until mixture forms a firm dough. 200g (1¼ cup) pure icing sugar, sifted about 20 x 15cm length of 4. Roll the dough out between two sheets of baking narrow ribbon paper until 5mm thick. Refrigerate for 20 minutes. 5. Using a 5cm round cookie cutter cut out as many circles as possible. Transfer the rounds to lined baking tray. Press all the pastry scraps together and roll out again. Repeat the cutting out process until all the pastry is used. Using the end of a straw, cut out a hole on top of each round 1cm from the edge, used to thread ribbon after baking. 6. Bake for 8 -10 minutes until light golden. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely. 7. To prepare the icing, whisk egg white until frothy. Stir in the icing sugar to make a smooth icing. Spoon the icing into a small zip lock bag and seal. Cut a 2mm hole across a corner of plastic bag. Press icing to pipe a zig zag pattern across surface of each biscuit. 8. Thread ribbon through holes in each biscuit ‘bauble’ and tie knot in the ends. 9. Store in an airtight container for up to 3 days.

TIP: If the pastry becomes too soft when cutting shapes, chill the dough for 20 minutes.

47 ✶ One of our all time favourites

Three Nut Panforte

48 LUCKY FAVOURITES

Three Nut Panforte

MAKES ONE 20CM ROUND CAKE

INGREDIENTS METHOD Light olive oil, for greasing 1. Preheat fan-forced oven to 130°C. Brush a 20cm cake tin round spring form cake tin. Brush lightly with olive oil 180g (1 cup) mixed glace fruits and line the base with baking paper. (choose from peach, fig, orange, 2. Combine the fruit and nuts a large bowl. Sift the pear or citron) flour, cocoa and spices over the nut mixture. Stir to (¾ cup) 90g LUCKY HAZELNUT KERNELS combine well. 100g (¾ cup) LUCKY MACADAMIAS 2 3. Combine honey and sugar in a small heavy based 75g ( ⁄³ cup) LUCKY SLIVERED ALMONDS saucepan over a low to medium heat and stir to 50g (1⁄³ cup) plain flour dissolve. Watching carefully, continue to cook 2 tbsp Dutch cocoa powder without stirring until it reaches soft ball stage (see 2 tsp ground cinnamon note below) - 115°C if using a sugar thermometer. mixed spice 1tsp Quickly remove from heat and pour over dry (¼ cup) honey 90g ingredients and stir to mix well. Transfer the mixture (1⁄ cup) caster sugar 80g ³ into prepared cake tin. Press down firmly to spread Icing sugar, for dusting Panforte out evenly and flatten the surface. 4. Bake for 25 minutes. Cool completely in the tin. The cake will firm up as it cools. 5. Remove the cake from the tin. When ready to serve, dust the surface with icing sugar. Cut into thin slivers.

TIP: This cake will keep up to 1 month in an airtight container at room temperature.

49 ✶ Cool off with this tasty dessert

Praline Semifreddo

50 LUCKY FAVOURITES

Praline Semifreddo

SERVES 10-12

INGREDIENTS METHOD Nut Praline 1. Preheat fan-forced oven to 180°C. Line a baking tray 55g (½ cup) LUCKY FLAKED ALMONDS with baking paper. 55g (1⁄³ cup) LUCKY PISTACHIOS 2. Spread the nuts over another baking tray and bake 60g (½ cup) LUCKY HAZELNUTS for 5 minutes. Remove from oven and give them a 330g (1½ cups) caster sugar light toss and cook for a further 2 minutes or until a 125ml (½ cup) water light golden brown. Remove tray from the oven and transfer to the prepared lined tray and spread the Semifreddo nuts out evenly. 4 eggs, separated 3. To make praline, place sugar and water in a saucepan 55g (¼ cup) caster sugar over medium heat and stir to dissolve. Stop stirring (2 cups) thickened cream 500ml and cook until a dark golden colour (this takes about Finely grated rind of a lemon 12-15 minutes), watching constantly. Remove from heat immediately and carefully pour over the nuts to spread evenly. Set aside for about 30 minutes to cool and harden. 4. Break the praline roughly into 5cm pieces. Place two-thirds into a food processor and blend until mixture resembles coarse breadcrumbs. Set aside the crushed praline and reserve the broken shards. 5. To make the semifreddo, use an electric mixer and whisk the yolks and sugar in a large bowl, until the mixture is pale, creamy and thick. This takes about 5 minutes. 6. In another bowl whisk the cream until soft peaks form. In another bowl whisk egg whites until soft peaks form. Fold the cream into the egg yolk and sugar mixture and then gently fold in the lemon rind and three quarters of the crushed praline, then gently fold in the egg whites, to combine well. Spoon the mixture into a 1 litre capacity container. Freeze for four hours or until set. 7. To serve, scoop semifreddo into bowls and sprinkle with the remaining crushed praline and shards to decorate.