Christmas is such a busy time of year. When it come down to it, we all want to make things a little easier, enjoy stress free entertaining and spend quality time with those we love.
A few key additions to your kitchen for entertaining and some fail safe, super quick recipes will help make this festive season chilled and more enjoyable… just how we like it!
We are very excited to be able to share with you some recipes from 4 Ingredients. They are the perfect partners for Howards entertaining essentials.
If you like their recipes, be sure to like their Facebook page as they regularly share more recipes there.
2 bunches asparagus, ends trimmed
8 slices prosciutto
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Preheat oven to 180C. Use a sharp knife to cut each prosciutto slice lengthways into two long strips. Wrap a strip of prosciutto around each asparagus spear, creating a spiral effect. Place the wrapped spears on a baking sheet, drizzle lightly with oil and balsamic vinegar and season with sea salt and cracked pepper. Bake for 5 minutes. Flip the spears over and bake for another 5 minutes, or until the asparagus is just tender. Transfer to a serving plate and serve immediately.
Pineapple & Pecan Cheese Log
2 x 250g cream, softened
2 tablespoons spring onions, finely chopped
400g can crushed pineapple, drained
2 cups pecan nut, chopped
In a large bowl, beat cream cheese until smooth. Add the remaining ingredients (reserving 1 cup of pecans to roll the cheese log in), season with 1 teaspoon sea salt and mix well. Shape into a log, wrap in plastic wrap and refrigerate for 2 hours. Unwrap the log and roll in remaining nuts. Serve with crackers.
Optional: Add 1/4 cup finely chopped red capsicum for colour, crunch and flavour.
Cookie & Cream Truffles
2 x 150g packets Oreo biscuits
125g cream cheese, softened
300g milk chocolate, broken or chopped
Line a baking tray with wax paper. In a blender or food processor, grind the cookies to a fine meal. Add the cream cheese, and blend until well combined with no traces of white. Use a teaspoon to scoop portions of the mixture. Roll into balls, place on the tray and refrigerate for 30 minutes. In a medium microwave-safe bowl, melt the chocolate stirring every 30 seconds, until nice and smooth. Using a fork or two teaspoons, dip the chilled balls one at a time and coat thoroughly; drain excess chocolate. Place back on the tray. When all are coated, refrigerate to set.
Optional Coatings: When ready to serve, remove the truffles from the fridge and sit for 5 minutes so they begin to sweat. Although heavier coatings like crushed nuts will need to be sprinkled on immediately after dipping in chocolate . Here are the various options that can be used: Desiccated coconut, Crushed nuts, Crushed pistachios , Cocoa powder, White chocolate, Edible glitter, Jelly crystals, Salt flakes.
Mini Plum Puddings
500g moist Christmas cake or heavy fruit cake
1/2 cup (125ml) spiced rum
100g white chocolate
12 glace cherries, halved
Into a large bowl, crumble the fruit cake. Add the rum and stir well to combine. Soak for at least 30 minutes. With damp hands, roll a tablespoon of mixture into a ball and place on paper-lined baking tray or large plate, continue until all the mixture is used. Freeze for 10 minutes. Meanwhile, in a microwave-safe bowl, melt the chocolate, stirring every 20 seconds until nice and smooth. Onto the top of each ball, add a small amount of chocolate and top with half a place cherry.
Refrigerate in an air-tight container until needed.