Recipes (continued)
Apricot & coconut balls
Makes: 36
Preparation: 25 mins (+ 8 hours chilling time)
Melted butter, to grease 200g dried apricot halves
¾cup freshly squeezed orange juice 1 cup skim milk powder
200g white chocolate, melted
¾cup desiccated coconut
1.Brush a 20cm slab pan with melted butter to grease. Line base and sides with non- stick baking paper.
2.Place apricots and juice in a medium saucepan and bring to the boil over medium heat. Remove from heat. Cover with plastic wrap and stand for 10 minutes or until almost all of the liquid has been absorbed.
3.Place apricot mixture, powder and chocolate in the bowl of a food processor and process until pureed.
4.Spread mixture over base of prepared pan. Smooth surface with a spoon. Cover with plastic wrap and place in the fridge for 4 hours or until slightly set.
5.Place coconut on a plate. Roll teaspoon quantities of apricot mixture into balls and roll in coconut to coat. Place on a plate. Cover with plastic wrap and place in the fridge for a further 4 hours or until firm.
Carrot & walnut cake
Serves: 8
Preparation: 15 mins (not including drying carrot time)
Cooking: 1 hour 20 mins
Cooking oil spray
1 cup vegetable oil
1¹⁄³ cups firmly packed brown sugar 3 eggs
2 cups
2 cups dried carrot pieces, finely chopped
1 cup walnut crumbs
¼teaspoon ground cloves Icing sugar mixture, to dust
1.Preheat oven to 180C. Spray a 20cm round cake pan with cooking oil. Line base and side with
2.Use an electric beater to beat together the oil and sugar in a large glass bowl until pale and creamy.
3.Add eggs, one at a time, beating well between each addition until combined and fluffy.
4.Stir in flour, carrot, walnut crumbs and cloves until combined. Spoon mixture into prepared pan and smooth surface. Bake for about 1 hour and 20 minutes or until a skewer inserted into centre comes out clean (cover cake with foil during cooking if over browning).
5.Remove from oven. Stand for 5 minutes before turning out onto a wire rack to cool.
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