Recipe - Silvia Colloca’s Panpepato (Chocolate Italian Christmas cake similar to panforte)

INGREDIENTS

• 2/3 cup (100g) whole blanched almonds
• 2/3 cup (100g) roasted hazelnuts, skins removed
• 2 cups semi-dried figs, coarsely chopped
• 1/3 cup (55g) mixed peel
• 1 cup (150g) plain flour
• 2 tbs Dutch cocoa powder
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 cup (350g) honey
• 80g dark chocolate, chopped
• 1/4 cup (60g) caster sugar

METHOD

1. Preheat oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper. Place almonds, hazelnuts, figs and peel in a large bowl. In a separate bowl, sift the flour, cocoa, spices and 1/4 teaspoon freshly ground black pepper. Stir to combine.
2. Place honey, chocolate and sugar in a saucepan over medium heat. Bring to the boil, then reduce heat to low. Simmer, without stirring, for 2 minutes or until mixture reaches 116°C on a kitchen thermometer. Pour over nut mixture and stir to form a dark, sticky paste (if mixture doesn’t come together, add 1 tablespoon extra honey). Using a spoon, press evenly into lined pan.
3. Bake for 30–35 minutes until just set. Cool slightly, then turn out onto a wire rack to cool completely. Cut into slices. Store in an airtight container at room temperature for up to 4 weeks.

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Recipe - Couscous with apricots, sultanas and toasted pine nuts

Ingredients: 

• 1 1/2 c. dry couscous
• 1 1/2 c. boiling water
• 3 tbsps. extra virgin olive oil
• 12 apricots, cut into small cubes
• 1/3 c. sultanas
• 1/4 c. pine nuts, toasted
• 2 tbsps. chopped parsley
• 1 1/2 tbsp. lemon juice
• 2 tsps. ground coriander seeds
• 2 tsps. salt
• 1 tsp. sugar
• 1/4 tsp. black pepper 

Method: 

• Put the cous cous in a mixing bowl. Pour the boiling water, add the olive oil and give it a stir. Cover with cling film and leave for  about five minutes. It is ready when the grains have absorbed all the liquid and the grains have plumped up. Fluff up with a fork. Add all the ingredients and stir. It is now ready to serve.

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Recipe - Tuna in orange-soy marinade

1. Marinade tuna for 30 mins: ¼ cup juice from oranges, ¼ cup soy, 1 tbsp sweetener (I used maple syrup), 1 tbsp sesame oil.
2. Remove tuna
3. Transfer marinade sauce to a saucepan and simmer to make a finishing sauce
4. Coat tuna in sesame seeds, cook
5. Serve and enjoy

Recipe - Jo Turner's Deliciously Refreshing Watermelon Salad

Watermelon, cucumber diced; crumbed fetta, sliced mint and squeeze of lemon juice.  

#joturnerhealth #nuactivehealth

Recipe - Apple & cranberry sauce

Ingredients

• 500 g cranberries , fresh cranberries or frozen ones, thawed
• 2 bramley apples , peeled, cored and cut into chunks
• 150 g golden caster sugar
• 1 stick cinnamon

Method

• Place all the ingredients in a wide saucepan and add a splash of water. Put the pan on the heat and bring to the boil. Simmer gently until the cranberries have burst and the apple has softened. Boil down until the mixture thickens slightly, then take off the heat and leave to cool.
• If giving as a gift, divide between air-tight sterilised jars (see the how to video below) and give out to all your friends. Once opened, store in the fridge.

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