Vanilla vodka berries with warm almond friands

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 8)
* 1 x 500g pkt frozen mixed berries (Creative Gourmet brand)
* 60ml (1/4 cup) vanilla-flavoured vodka
* 2 tsp finely shredded fresh mint
* Creme fraiche, to serve
Almond friands
* Melted butter, to grease
* 185g (1 1/2 cups) icing sugar mixture
* 150g (1 cup) plain flour
* 100g (1 cup) almond meal
* 5 egg whites
* 180g butter, melted
* 1 tbs flaked almonds


Method
1. Place the berries and vodka in a large glass or ceramic bowl. Cover with plastic wrap and set aside for 2 hours to infuse.
2. To make almond friands, preheat oven to 200°C. Brush eight 125ml (1/2-cup) capacity oval friand pans with melted butter to grease. Place on a baking tray.
3. Combine the icing sugar, flour and almond meal in a large bowl. Add the egg whites and butter and stir until just combined. Spoon the batter among prepared pans. Sprinkle with almonds.
4. Bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 5 minutes. Turn onto a wire rack to cool slightly.
5. Add mint into the berry mixture and stir to combine. Serve warm friands with mixed berries and creme fraiche.

Source
Australian Good Taste - Page 123
Recipe by Sarah Hobbs

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Orange and poppy seed muffins

Preparation Time 10 minutes
Cooking Time 25 minutes
Makes 12

Ingredients
* Melted butter, to grease
* 1 tbs poppy seeds
* 185ml (3/4 cup) milk
* 375g (2 1/2 cups) self-raising flour
* 155g (3/4 cup) caster sugar
* 125g butter, melted
* 2 eggs, lightly whisked
* 2 tsp finely shredded orange rind
* 60ml (1/4 cup) fresh orange juice
* Icing sugar, to dust


Method
1. Preheat oven to 190°C. Brush twelve 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl. Set aside for 10 minutes.
2. Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
3. Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

Notes & tips
* You can freeze these muffins for up to 1 month. Cool to room temperature, place in freezer bags and expel air. Label, date and freeze. Place in the fridge overnight to defrost and bring to room temperature before serving.

Source
Australian Good Taste - Page 106
Recipe by Amanda Kelly

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Fruit-mince tarts

Preparation Time 25 minutes
Cooking Time 35 minutes
Makes 24

Ingredients
* 300g (2 cups) plain flour
* 40g (1/3 cup) almond meal
* 60g (1/3 cup) icing sugar mixture
* 200g chilled butter, cubed
* 1 egg yolk
* 1 tbs cold water
* Plain flour, to dust
* Icing sugar, to dust
Filling
* 555g (3 cups) dried mixed fruit
* 80ml (1/3 cup) brandy
* 80ml (1/3 cup) golden syrup
* 80ml (1/3 cup) light corn syrup
* 1 tsp mixed spice
* Pinch of ground cloves


Method
1. Place the flour, almond meal and icing sugar in the bowl of a food processor and process until combined. Add the butter and process until mixture resembles fine breadcrumbs. Add egg yolk and water, and process until mixture just comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
2. To make the filling, place the dried fruit, brandy, golden syrup, corn syrup, mixed spice and cloves in a saucepan over low heat and stir until combined. Increase heat to medium-high and bring to the boil. Reduce heat to medium and simmer, stirring, for 10 minutes or until mixture thickens. Remove from heat.
3. Preheat oven to 190°C. Use a rolling pin dusted with flour to roll out pastry until 3mm thick. Use a 7cm-diameter round pastry cutter to cut 24 discs from pastry. Line twenty-four 40ml (2-tbs) capacity non-stick patty pans with discs.
4. Roll out leftover pastry until 3mm thick. Use a 4cm-diameter star-shaped cutter to cut 12 stars from pastry. Use a 4cm-diameter heart-shaped cutter to cut 12 hearts from remaining pastry. Spoon filling among pastry cases. Top with a star or heart. Bake in oven for 20 minutes or until golden. Remove from oven and set aside in pans for 5 minutes. Transfer to a wire rack to cool. Dust with icing sugar.

Notes & tips
* You will need 2 x 12-hole 40ml (2-tbs) capacity non-stick patty pans, a rolling pin and a variety of pastry cutters for this recipe. These fruit-mince tarts can be made up to 3 days ahead. Store in an airtight container out of direct sunlight.

Source
Australian Good Taste - Page 116
Recipe by Amanda Kelly

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