Recipe source: Pavlova Plate
- 4 egg whites
- 250 g of caster sugar
- 1 teaspoon of vinegar,
- ½ tsp vanilla essence
- 1 tbsp of sifted cornflour
- Whipped cream
- Summer fruits
- Preheat the oven to 150 degrees C.
- Beat the whites of four eggs until stiff.
- Gradually add 250grams of caster sugar, whisking for a few seconds between additions.
- Fold in one teaspoon of vinegar, ½ teaspoon of vanilla essence and 1 tablespoon of sifted cornflour.
- Lightly grease plate and dust with cornflour
- Heap mixture onto plate and smooth off with a spatula or back of a spoon.
- Place in the centre of the oven for one hour until lightly coloured and crisp on the outside.
- Turn the oven off and allow the meringue to completely cool in the oven.
- Top your pavlova with whipped cream and fruits as desired.
Christmas Ham with Glaze
- Ham on the bone
- 1 can of Guinness
- 2 cups of Pineapple Juice
- 1 cup of Brown Sugar
- 500g jar of Marmalade
- Take the skin off the ham
- Score fat into squares
- Place a clove in the centre of each square
- Place the ham in a baking dish
- Heat marmalade to make it runny and pour over ham
- Pat brown sugar on ham
- Pour the Guinness, pineapple juice and 1 cup of water to fill the pan ½ way, not on top of the ham.
- Place in a preheated oven at 140 degrees Celsius
- After 1 hour, spoon the pan juice over ham.
- Repeat at 2 hours
- Cook for 2.5 hours for a 10kg ham or approximately 2 hours if it’s 5kg.
Baked Pumpkin Fruit Cake
This recipe was handed down to me from my grandmother so the original source is unknown. In true post war fashion, it is very practical! Pumpkins are very inexpensive and they make this cake deliciously moist. We suspect that the beer was also Nanna’s secret ingredient to entice my grandfather to eat it. Lastly, it’s baked rather than boiled so it’s much easier to manage during your busy Christmas. Enjoy!
Cathy Player (Howards Organising Expert)
- 500 g Mixed Fruit
- 2 Eggs
- 1 1/4 Cups Caster Sugar
- 1/2 Cup Butter
- 1 Cup Pumpkin, cooked and cold
- 1 Tbsp Golden Syrup
- 1 Cup Self Raising Flour
- 1 Cup Plain Flour
- 1 Cup Beer
- 1 Tspn Bi Carb Soda
- 1 Pinch Salt
- Put fruit, sugar, butter, syrup, bi carb soda and beer in a saucepan and boil for 20min. Cool
- Add lightly beaten eggs and pumpkin. Mix well.
- Add sifted flours and salt. Mix well.
- Pack into a 20cm fruit cake tin and bake in a moderate oven for approx 1 3/4 hours.
- Cool and ice with lemon icing if desired.
Christmas Eggnog Truffles
- 2 x 180g packets good-quality white chocolate, coarsely chopped
- 80ml (1/3 cup) thickened cream
- 1 tbsp brandy
- ½ tsp ground nutmeg
- 1 x 375g packet white chocolate melts
- Ground nutmeg, extra to dust
- Freshly brewed espresso coffee, to serve
- Place the chocolate, cream, brandy and nutmeg in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Place in the fridge for 2 hours or until firm enough to roll into balls.
- Line a tray with non-stick baking paper. Use a teaspoon to scoop out 2 teaspoonfuls of chocolate mixture and use your hands to roll into a ball. Place on prepared tray. Repeat with the remaining chocolate mixture. Place in the fridge for 1 hour or until firm.
- Meanwhile, place chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water) and stir with a metal spoon until chocolate melts.
- Line a tray with non-stick baking paper. Use 2 forks to dip a truffle into the melted chocolate to coat. Remove truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate. Place on prepared tray. Repeat with remaining truffles and melted chocolate. Place in the fridge for 20 minutes to set. Sprinkle truffles with extra nutmeg and serve with coffee.
No Cook Fruit Cake Pudding Balls
- 125 g Best-quality dark chocolate; finely chopped
- 360 g Leftover or freshly cooked Christmas pudding; cooled
- 60 ml Sherry
- 2 tbsp Golden syrup
- 125 grams White chocolate, finely chopped
- 6 Red glace cherries
- 6 Green glace cherries
- Line baking sheet (that will fit into the fridge) with cling film, foil or baking paper.
- Melt dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave according to the manufacturer’s guidelines.
- Crumble the cold Christmas pudding into a bowl, add the sherry and golden syrup and stir briskly till all incorporated.
- Pour in the melted dark chocolate and stir again, this will make the mixture much more cohesive.
- Pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get 30 out of the mixture.
- Cover with cling film and slot into the fridge to firm up.
- To decorate, chop the cherries into small pieces. Use the red cherries to make small berries and the green cherries to make Holly leaves. Once this is done, melt the chocolate either in a heatproof bowl suspended over a pan of simmering water.
- Using a teaspoon, drip a little of the melted white chocolate on each bonbon, then arrange the pieces of cherry on top. You might find it easier to use tweezers or a couple toothpicks to do this.
Stained Glass Biscuits
Recipe source: http://www.taste.com.au/recipes/6902/stained+glass+biscuits
- 115g soft unsalted butter
- 55g caster sugar
- 185g (1½ cups) plain flour
- 1-2 tablespoons milk
- 1 small bag boiled lollies
- Icing sugar, to dust
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Beat the butter and sugar together in a bowl until pale and creamy.
- Sift in the flour and stir in the milk.
- With your hands form the mixture into soft dough and roll it out onto a lightly floured surface until it’s ½cm thick.
- Use a cookie cutter to cut into shapes.
- Cut a 1-2cm circle from the centre of each biscuit.
- Carefully transfer the biscuits to the lined tray.
- Place a boiled lolly in the centre of each hole and bake biscuits in the oven for 15 minutes.
- Set aside on the tray to cool.
- Dust with icing sugar.
Lychees with Macadamia Nuts and Cream Cheese
This is the ultimate low fuss starter and it’s so Australian! The sweetness of the lychees is offset by the salty macadamias. You’ll be able to whip up a batch of these in minutes.
- 560 g tin Lychees, drained
- 250 g Spreadable Cream Cheese
- 200g Salted Macadamias
- Mint to Garnish
- Fill each Lychee with a little cream cheese
- Insert a macadamia
- Serve with mint as a garnish
This recipe is a real crowd pleaser. It’s incredibly easy to bake with only a few ingredients needed and it’s a nice alternative to a dip.
Source: Super Food Ideas – August 2009 , Page 85. Recipe by Liz Macri. Photography by Ben Dearnley
- Olive oil cooking spray
- Crackers, to serve
- Preheat oven to 200°C/180°C fan-forced.
- Combine ricotta, egg, parmesan and half the thyme and chilli in a bowl.
- Season with salt and pepper.
- Spoon into into a small spring form tin that you have sprayed with olive oil.
- Top with remaining thyme and chilli. Spray with oil.
- Bake for 25 minutes or until golden and set.
- Serve with crackers.