1 pkt marshmello biscuits
White Chocolate
Leaves, berries and other decorative sweets
- Melt some chocolate
- Prepare sweets
- Simply put together as desired
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Prawn Sandwich using Christmas Leftovers
- 150gm Mayonnaise
- 1 teas finely grated Lemon rind
- 1 tab Lemon Juice
- 12 cooked King Prawns
- 12 slices White Bread
- 50gm trimmed Baby Rocket Leaves
- Combine mayonnaise, rind and juice in a small bowl and whisk until smooth
- Prepare the prawns, shell and devein and slice in half lengthways
- Remove bread crusts and discard
- Cut each slice in half diagonally
- Spread each half with 1 teas of the mayonnaise mixture
- Layer rocket across the middle of each sliced triangle
- Place one prawn half on top of the rocket
- Fold each slice of bread in half by bringing the two longest points together
- Secure with a toothpick
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Champagne Cocktail for Christmas Morning
- 6 sugar cubes
- 12 drops Angostura bitters
- 750ml chilled champagne
- 20x 10cm strips orange rind sliced thinly
- Place one sugar cube into each champagne glass
- Tip with bitters
- Lastly the champagne
- Garnish with the sliced orange rind.
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Christmas Special Old Fashioned Eggnog
- 4 eggs separated
- 75gm (1/3 cup) caster sugar
- 500ml (2 cups) hot milk
- 125ml (1/2 cup) brandy
- 125ml (1/2 cup) cream
- Place egg yolks, sugar and milk in a large bowl OVER a saucepan of simmering water
- DO NOT allow the water to touch the base of the bowl
- Whisk for approx 15 mins or until the mixture lightly coast the back of a metal spoon
- Remove from heat
- Stir in brandy, then cover and refrigerate for 1 hour
- Beat the cream in a small bowl until soft peaks form
- Fold in the liqueur mixture
- Beat the egg whites in a small bowl until soft peaks form
- Gently fold into the liqueur in small batches
NOTE: sprinkle the top of the eggnog with either nutmeg or cinnamon
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Christmas Special – Lemon Lime and Bitters PUNCH
- 5 lemon infusion tea bags
- 1 litre (4 cups)boiling water
- 1.25 litres (5 cups)lemonade
- 60ml (1/4 cup) lime juice cordial
- 1 teas Angostura bitters
- 3 cups ice cubes
- 2 limes sliced thinly
- Combing tea bags and water in a large jug and stand for 5 minutes
- Discard tea bags, cool tea to room temperature and then refrigerate until cold
- Just before serving, add remaining ingredients to jug and stir to combine
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Flavoured Vinegar – another great Christmas Gift Idea
- 2 cups white vinegar
- 2-3 tablespoons chopped herbs of your choice OR dried apricots and raspberries OR 1 onion chopped OR 2-3 garlic cloves crushed OR 1 tab cracked peppercorns
- Whole fresh pieces of your chosen flavourings
- Heat to simmer the vinegar in a small pan
- Remove from heat and add flavourings
- Cover and allow to stand for 5 days, stirring occasionally
- Strain into sterilised bottles
- Add fresh pieces of flavourings to each bottle
- Cork tightly, label and store in cool place
NOTE: Keeps well for several months. Peppercorns only need to be cracked to allow the flavour to be released into the vinegar
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Flavoured Oil “A great food Christmas Gift”
- 2 cups vegetable oil
- 2-3 tabs chopped herbs OR 2-3 cloves garlic crushed OR 2-3 chillies OR 1/4 cup walnuts
- Heat oil in double saucepan
- Add flavouring
- Remove from heat, cover and stand for 5 days
- Strain into sterilised bottles
- Add fresh, whole pieces of flavouring to each bottle.
NOTE: Home made food for Christmas gifts !
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Homemade Mayonnaise for the best results
- 3 egg yolks
- 1 cup olive oil
- 1 teas salt
- Place egg yolks in bowl
- Using wooden spoon, stir for 1 minute, then stir in the salt
- Add some oil, drop by drop, stirring vigorously until the mixture begins to thicken
- Once thickened, the oil flow can be increased a little until a thin steady stream.
- The mayonnaise should be thick and glossy
- If too thick, add a few drops of lemon juice or water
NOTE: For the best Italian recipes, make your own mayonnaise.
- Have ALL ingredients at room temperature
- If curdles, break another egg into separate bowl, stir a little of the mayonnaise mixture, then add by the spoonful until smooth, then add the rest of the curdled mayonnaise
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Milan Minestrone a variation of Genovese Minestrone, rich wholesome and delicious
- 1 1/4 tab olive oil
- 1 onion peeled and chopped
- 1 teas crushed garlic (1 clove)
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 1/2 cup diced bacon
- 1 can canellini beans drained
- 5 cups stock
- 1 large potato peeled and diced
- 1/4 small cabbage shredded
- 1 zucchini chopped
- some chopped spinach
- 1/2 cup green peas
- 1 1/4 tabs tomato paste/puree
- 1/2 cup risotto rice or pasta
- 1 tab parsley chopped
- 1 teas oregano chopped
- grated parmesan cheese to suit
- salt and pepper to suit
- Heat oil in a large saucepan and add onion, garlic, carrots, celery and bacon. Cook until onion is soft and transparent
- Add stock, beans and remaining vegetables and tomato paste/puree. Cover and cook over a low heat for approx 40 min.
- Add rice/pasta, parsley and continue to cook for a further 30 mins.
- Add salt and pepper to taste and serve topped with parmesan
NOTE: Rich, healthy, delicious soup can be eaten at any time of the year
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Spinach Stuffed Eggs – a tasty, popular, appetising and attractive dish to serve to your loved ones on that special occasion
- 4 hard boiled eggs
- 2 oz ricotta or cream cheese
- 2 tab cooked spinach, well drained and finely chopped
- 2 tab parmesan cheese grated
- salt, pepper and nutmeg to taste
- 1 red pepper/ dill / chives
- Halve the eggs lengthways, remove yolks. Set egg whites aside
- Mix egg yolks with all other ingredients, beat until smooth (add a little cream or milk if required)
- Taste and season to suit
- Place mixture into egg whites, sprinkle finely chopped red pepper/dill /chives on top to garnish.
NOTE: Add as much or as little spinach as you like.
MyMumSaid
At MyMumSaid we are passionate about craft and cooking with tried and proven recipes
