Avocado salad with ginger dressing recipe

Ingredients:

1) 150g sugar snap peas - trimmed
2) 2 avocados - halved, stones removed, peeled, sliced
3) 100g mixed green salad leaves

Ginger dressing

1) 1 ½ tbsp mirin
2) 1 ½ tbsp Japanese rice vinegar
3) 1cm piece ginger- peeled, finely grated
4) 1 tsp caster sugar
5) 1 tbsp olive oil
6) 1 tsp sesame oil
7) 1 tbsp sesame seeds - toasted


Preparation:

Ginger dressing:

Place all dressing ingredients except sesame seeds in a bowl and whisk until well combined. Set aside for about 10 minutes.

Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel.

Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.

Cinnamon Holly Biscuits Recipe

Prep: 45 mins
Cook: 20 mins
Makes: 30

Ingredients:
2 cups self-raising flour
90g butter, at room temperature
2 tsp cinnamon powder
½ cup brown sugar
¼ cup golden syrup
1 egg, lightly beaten
Candied mint leaves
Red sugar-coated chocolate rounds

For Icing:
2 ½ cups icing sugar
100 ml lemon juice


Cooking methods:

1) Place flour, butter and cinnamon in a food processor. Process until combined. Add sugar, syrup and egg until mixture comes together. Turn dough onto a clean board or table that has been sprinkled with a little flour. Knead dough until smooth. Wrap in plastic and chill for 30 minutes.

2) Preheat oven to 180°C. Lightly grease and line four baking trays.

3) Roll dough out in two portions between two 5heets of baking paper until 5mm thick. Using a 6cm round fluted cutter, cut rounds from dough. Place rounds onto prepared trays. Bake for 8 to 10 minutes until firm. Cool on trays. Repeat with remaining dough until all dough is used.

4) Meanwhile, prepare icing. Combine sugar and juice in a bowl until a thick paste forms. Spread over cooled biscuits.

5 Arrange candied leaves and red chocolate rounds onto wet icing to form pattern of holly. When set, store in an air-tight container, layering between baking paper.

Freezer Shortbread Recipe

Preparation: 25 minutes
Cook: 35 minutes
Makes: about 28

Ingredients:

1) 2 cups plain flour
2) 2/3 cup icing sugar
3) 1 tbsp rice flour
4) 250g butter, cubed
5) 1 tbsp sugar

Cooking methods:

Sift flour, icing sugar and rice flour together into a bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Press mixture together to form dough.

Halve and roll each piece of dough into a 4 x 15cm log. Wrap tightly in plastic or baking paper, twisting ends to secure. Freeze until ready to use.

When ready to bake, preheat oven to 160°C. Line two baking trays with baking paper.

Cut each log into 14 x 1cm slices. Arrange on prepared trays.

Prick slices with a fork. Sprinkle with sugar. Bake for 15 to 20 minutes or until golden.
Allow to cool for about 5 minutes before transferring to a wire rack to cool completely
Store in an air-tight container.

For variety, add ½ cup chopped almonds or pecans to the dough or top each log with half a cherry or nut.