🎄🎅 Happy Festive Season everyone! 🎄🎅
I was deliberating whether to make this post or not, but I caved in and thought 'heck! Why the hell not? It's Christmas!'
Once December hits (or even before) I go into total Christmas mode. The Christmas music is played on a loop and I'm basically in the kitchen as soon as possible, wearing the most festive apron to go along with the occasion.
This year my Christmas cooking has come a bit later, but continues to always contain some of my favourites. Favourites that I've become quite well known for in my family. So I thought I'd share some of these tried and true recipes with my online family this year in a blog post.
However, a blog post I didn't think was quite enough. So, I decided an embarrassing cooking vlog should also accompany it. Let's just say the kitchen is an equally great dance floor in my mind.
PS: Sorry for all the horrific double chin shots, terrible singing & dancing & editing skills. This will hopefully improve. Especially the double chin 😋
NOTE: I make double of every recipe in the vlog - hence my lack of spacial awareness.
White Christmas (my favourite of the three)
Ingredients:
- 250g Copha
- 1 cup pure icing sugar
- 180g (1 cup) sultanas
- 100g (slightly rounded 1/2 cup) chopped glacé cherries
- 100g (2/3 cup) finely chopped dried apricots
- 85g (1 cup) desiccated coconut
- 106g (1 cup) full cream milk powder
- 40g (1 1/4 cups) rice bubbles
Method:
- Line an 18cm by 28cm (inside top measurement) slice pan with baking paper.
- Melt Copha in a small saucepan over low heat.
- Sift icing sugar into a large bowl. Add sultanas, cherries, apricots, coconut, milk powder and rice bubbles and stir until well combined.
- Add melted Copha to bowl and stir until well combined. Transfer the mixture to the prepared pan - making sure it is firmly & evenly packed into the pan.
- Tightly cover pan with plastic wrap or aluminium foil, and then refrigerate until slice is cold and set.
- Cut White Christmas into small squares to serve. Store in an airtight container in the refrigerator
Ginger & Chocolate Cookies
Ingredients:
- 125g unsalted butter, softened
- ½ cup (90G) brown sugar
- ⅔ cup (230G) golden syrup
- 2½ cups (375G) plain (all-purpose) flour, sifted
- 1 tsp bicarbonate of (baking) soda, sifted
- 2 tsp's ground ginger
- 1 tsp mixed spice
- 100G dark chocolate, chopped
Method:
- Place the butter and sugar in the bowl of an electric mixer and beat for 6–8 minutes, scraping down the sides of the bowl, until pale and creamy.
- Add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice and beat until the mixture just comes together to form a smooth dough. Fold through the chocolate.
- Preheat oven to 160°C (325°F). Roll tablespoons of the mixture into balls and place on large lightly greased baking trays lined with non-stick baking paper. Flatten slightly and bake for 10–12 minutes or until golden.
- Allow to cool slightly before transferring to wire racks to cool completely. Makes 24.
Sweet & Salty Crunchie Nut Bars
Ingredients:
- 200g milk chocolate
- 100g dark chocolate
- 125g butter
- 3 tbsp golden syrup
- 250g salted peanuts
- 6 x 40g Crunchie bars
- 1 baking or foil tray, approximately 30 x 20 x 5 cm
Method:
- Line your baking tray with aluminium foil or use a foil pan.
- Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together.
- Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts.
- Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan.
- Smooth the top of the mixture as much as you can, pressing down with a silicon spatula. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired.
Source: http://www.foodnetwork.com/recipes/nigella-lawson/sweet-and-salty-crunchy-nut-bars-recipe-2047051
What are some of your favourite Christmas recipes? x
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