CHERRY NOUGAT BITES

Prep time is about 30 mins - no cooking time. Yield about 26 pieces

• ¼ cup condensed milk
• 1 teaspoon imitation vanilla essence
• 1 tablespoon brown sugar
• ¾ cup of powdered milk
• 2/3 cup of glace cherries chopped,  one colour or the 3 colour mix

Combine the condensed milk, vanilla and sugar in a medium mixing bowl and then stir in the powdered milk and cherries

Using a wooden spoon stir until all are combined

Turn the mixture onto a surface lightly dusted with icing sugar and knead until smooth

Divide the mixture in half and then roll each half between the palms of hands into a rope 2.5cm thick.

Dust with the extra icing sugar and then refrigerate until firm

When the rolls are firm cut into 2.5cm pieces and store in an airtight container in the refrigerator for up to 2 weeks

A tip for this recipe is using a combination of glace cherries and chopped nuts for something different

BUTTERED BRAZIL NUTS

Prep time is about 10 mins and cooking about 30 mins. Makes about 24

• 2 cups of sugar
• ½ cup water
• 2 Tbsp liquid glucose
• 125 gm unsalted butter
• 1 Tbsp white vinegar
• 2 cups (about 250gm) of whole brazil nuts

Line  2 32 x 28 cm flat oven trays with aluminium foil and then brush with melted butter or oil.

Combine sugar, water, liquid, glucose, butter and vinegar in a medium heavy-based saucepan and then stir over a medium heat without boiling until the butter has melted and the sugar has completely dissolved

Brush sugar crystals from the side of the pan with a wet pastry brush and bring to the boil, reduce the heat slightly then boil until a teaspoon of the mixture dropped into cold water reaches the soft crack stage.  If using a sugar thermometer it must reach 138C.

Remove from the heat immediately

Using a wooden spoon dip the whole nuts into the butterscotch mixture and place onto the prepared trays to set

These can be stored between sheets of waxed paper in an airtight container at room temp for up to 7 days.

While this is traditionally a brazil nut recipe, you can replace them with different nuts or a mixture of nuts.

A warning for this recipe and any that may require making a toffee mixture: be very careful, as splashing of the hot toffee may result in burns

It is not a good idea to have children in the kitchen when making recipes with high temperatures

RASPBERRY AND TURKISH DELIGHT SEMIFREDDO

Ingredients (serves 6)

• 3/4 cup (185ml) thickened cream
• 2 eggs
• 1/3 cup (70g) caster sugar
• 2 tsp rosewater
• 1/4 cup (40g) pistachios, thinly sliced
• 1/4 cup (40g) toasted slivered almonds
• 100g Turkish delight, coarsely chopped
• 1 cup (125g) fresh or frozen raspberries
• Persian fairy floss (pashmak - see note), to serve
• Dried rose petals (see note), to serve

Method

Line an 8 x 30cm bar pan with plastic wrap, allowing sides to overhang. Use an electric mixer to whisk cream in a bowl until soft peaks form. Use an electric hand mixer to whisk eggs and sugar in a heatproof bowl until pale and fluffy. Place bowl over a saucepan of simmering water and continue whisking for 5 minutes or until thick and pale. Remove from heat and whisk until cool.

Add one-third of cream to egg mixture and gently fold to loosen. Gently fold in remaining cream and rosewater until just combined. Add pistachios, almonds, Turkish delight and raspberries and gently fold to combine. Pour into prepared pan. Cover with plastic wrap and freeze for 6 hours or until firm.

Turn out, using the plastic wrap as a guide, on to a serving platter. Set aside for 5 minutes to soften slightly. Top with fairy floss and sprinkle with rose petals. Cut into slices to serve.

Notes

• Persian fairy floss is available in flavours such as rose, vanilla and pistachio, from specialty food stores.
• Dried roses are available from specialty food stores and delicatessens.