3 cups mixed nuts
1 egg white
1/2 tsp mixed spice
1/2 tsp ground cloves
grated rind of 1 orange
2 tbsp caster sugar
Preheat oven to 180 C
Line an oven tray with Baking Paper
Place all ingredients into a large zip lock bag. Coat all nuts in the mixture
Spread the nuts on the prepared baking tray and bake for 5 minutes. Stir and bake for 5-8 minutes until nuts smell delicious and have toasted dark brown
Remove from the oven and cool on tray
When cold, break up the nut clusters and store in an airtight cellophane bags
Joe Seagar
1 tsp coriander seeds
1 tsp yellow mustard seeds
1 tsp black peppercorns
1/2 tsp garlic powder
2 tsp sea salt flakes
1 egg white
2 tbsp white vinegar
750g combined pecans and blanched almonds
1/2 cup pumpkin seeds
1/4 cup chopped dill
Preheat oven to 180 C
Line a tray with baking paper
Crush coriander seeds, mustard seeds, peppercorns, garlic powder and sea salt with a mortar and pestle
Combine spice mixture, egg white and half the vinegar in a large bowl.
Add pecans and almonds, stir until well coated
Spread nut mixture on tray, roast for 10 minutes, add pumpkin seeds and stir
Return to oven and roast for 5-10 minutes or until browned lightly
Sprinkle over remaining vinegar and stir through dill
Cool on a tray
40 g butter
3 onions thinly sliced
1 tbsp caster sugar
2 tbsp white wine vinegar
1/4 cup rosemary leaves
salt and pepper
3 sheets frozen shortcrust pastry
3/4 cup cream
3 eggs, lightly beaten
1/4 tsp grated nutmeg
150g brie, cut into 12 slices
12 x 4cm long sprigs rosemary
Preheat oven to 200 C
Melt butter in frying pan
Add onion, cover with lid and cook for 10 minutes
Add sugar, vinegar, rosemary, salt and pepper and cook uncovered for 5 minutes or until onion is golden brown
Lightly grease 12 x 1/3 cup capacity (80 ml) muffin tins
Using a 10 cm round cutter, cut 12 rounds from pastry and line tins
Prick bases with fork
Divide onion mixture between pastry cases
Place the cream, eggs, nutmeg, salt and pepper in a medium jug and whisk to combine
Pour cream mixture into each case and top with a slice of brie
Bake 20-25 mins or until golden and egg is just set
Allow to cool in tins for 5 mins
Top each tart with a sprig of rosemary
baguette, sliced
olive oil
Preheat the oven to 180 C
Brush both sides of bread with oil and place on a lined baking tray
Bake for about 6 mins on each side or until golden. Cool.
500g smoked fish, boned and skinned
200g cream cheese
10 slices cucumber
1/4 cup capers, drained
sea salt and pepper
Flake the fish into bite sized pieces
Spread each crostini with cream cheese and top with cucumber, capers and smoked fish.
Season with salt and pepper.
100g soft blue cheese
2 tsp horseradish sauce
80g beef pastrami
soft herbs ot garnish
Blitz the blue cheese and horseradish until smooth
Spread over each crostini and top with pastrami and herbs
2 sheets of butter puff pastry
1 egg lightly beaten
2 tbsp cream
2 cups grated cheese
2 tsp finely chopped rosemary or thyme
1 cup sour cream
1 small clove of garlic, crushed
1 tsp finely grated lemon zest
Caramelised Onions, see recipe below
finely chopped parsley or mint
Lightly grease a large flat baking sheet and line with baking paper
Preheat the oven to 180 C fan bake
Whisk the egg and cream together and brush over one side of each sheet of pastry
Scatter over the cheese then the rosemary and lighly press to help it stick to the pastry
Roll up each piece into a log then chill until very firm
Brush all over with the egg wash then using a sharp knife, cut into 16 even pieces
Place cut side down on the tray and gently press with your fingertips to flatten then brush the tops with the remaining egg mixture
Bake for 10 minutes. Take out of the oven and carefully turn over and bake for a further 10 mins until the pastry is well cooked and deeply golden, transfer to a cooling rack
Combine the Sour cream, garlic and zest.
Place a dollop on each pastry then a spoonful of caramelised onions and parsley or mint
The cut pastries can be frozen on the tray then transferred to a ziploc freezer bag. Brush the tops with egg/cream and bake from frozen
3 tbsp olive oil
3 medium red onions, thinly sliced
2 cloves garlic, crushed
2 tbsp balsamic vinegar
2 tsp caster sugar
salt and pepper
Heat olive oil in a large frying pan, add onions and garlic and season generously with salt and pepper
Half cover with a lid and cook over a medium/low heat for 25 mins until soft, stirring occasionally so that they don't catch on the base (add splash of water if they do catch)
Add the balsamic vinegar, sugar and cook uncovered for a further 15 mins, stirring occasionally until lightly caramelised and glossy
Cool then store in a sealed container in a fridge for up to a week
The pastries can be made one day ahead of serving. Place on an oven tray and pop in a 160C oven for about 8 mins to recrisp. Cool before adding toppings
2 cups pretzel twists
2 cups nuts
1 tbsp sesame seeds
Glaze
2 tbsp melted butter
1/4 cup maple syrup
1 tbsp olive oil
1 tbsp whole grain mustard
1 tbsp tamari
2 tsp ground cinnamon
1 tsp sea salt and extra for sprinkling
Preheat the oven to 180 C
Glaze
Whisk all the ingredients together in a large bowl
Add the pretzels, nuts and sesame seeds and toss so everything is well coated
Tip onto a tray and spread to a single layer
Cook for 8 minutes then turn over everything and bake for another 6 minutes or until golden
Watch carefully as they can catch and burn
Take out of the oven and sprinkle with a little more sea salt
Cool completely before storing in an airtight container for up to a week
3 cups mixed raw nuts; any combination of cashews, hazelnuts, macadamia, pecans, walnuts, almonds, skin on and blanched
1 tablespoon olive oil
60 grams butter
2 teaspoons brown sugar
2 teaspoons sweet or hot smoked paprika
2 tablespoons fresh rosemary leaves
sea salt
Preheat the oven to 180°C.
Spread the nuts out in a single layer in a shallow baking pan, keeping each type of nut separate as they take different times to roast. Roast in the oven, shaking the pan every few minutes until the nuts are golden. Watch carefully as the nuts can become too brown very quickly. Remove and tip into another dish to cool. If using hazelnuts, tip into a clean tea-towel and rub vigorously to remove the skins.
Heat the olive oil in a saucepan and drop in the butter. When sizzling add the brown sugar, paprika and rosemary and cook for 2-3 minutes until the butter just starts to colour and the rosemary is crisp. Tip the contents of the pan over the nuts and toss gently to combine. Tip into a serving bowl and season with sea salt. Makes 2 cups