Mr Gift – Quality Gifts for Men
We recently bought some Eggnog from the supermarket and the kids absolutely LOVE it. I dilute it with milk (it’s quite high in sugar) and add an ice-cube for the perfect after-school refreshment. Whilst supermarket Eggnog is tasty and convenient, it’s pretty easy to make your own (and reduce the sugar). Here is one tasty recipe I found: https://tastesbetterfromscratch.com/homemade-eggnog/
My husband also has some Butterscotch Schnapps I would love to try with this…
Mangoes are a sign that summer has arrived in Australia, in fact, buying a box of mangoes at Christmas is a tradition in our family. Whilst mangoes are delicious in their natural state, this fresh mango pudding is a great way to make the most of this summer fruit when it’s at its best. This refreshing pudding could also be a great dessert option on Christmas day, especially after a big roast dinner!
Ingredients:
Method:
1. Puree the mango pieces in a blender
2. Stir mango puree and evaporated milk in a bowl to combine
3. In another small bowl, combine the hot water, sugar, and gelatin – stirring until dissolved.
4. Add the ice cubes to the mango mixture, followed by the gelatin mixture. Continue stirring all until the ice melts. Use a fine mesh strainer to strain mixture.
5. Pour strained mixture into serving glasses or bowls and chill for at least 3 hours.
6. To serve, top with fresh fruit. You could also garnish with toasted flaked almonds, muesli, shredded coconut, crushed meringue or nuts.
TIP: This would make a healthy alternative to jelly for kids’ parties. Simply serve in plastic cups for less washing up. You could also experiment using different fruits such as peaches or strawberries instead of mango.
Summer party food doesn’t have to be unhealthy. Sometimes the simplest dishes are the tastiest…
Ingredients:
Serves 4
Method:
1. Place tomato, onion, garlic, vinegar and oil into a food processor and blend until smooth, season with sugar and pepper.
2. Cut the eggs in half longways and pierce a skewer through each of the halves.
3. Place into a bowl and serve with the tomato dressing on the side for dipping.
To serve:
1. Raw baby carrots, celery sticks and/or other vegetables for a healthy snack or a great addition to any barbeque.
This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions.
This recipe is one of the best recipes I have come across for using up left over roast meat. The ingredients are staples most people would already have at home. Preparing this dish is also pretty simple, which makes this the perfect Boxing Day meal when you want to take it easy.
Ingredients:
For the Hamballs:
For the Glaze:
Method:
1. Mix all of the ingredients for the ham balls together, with your hands.
2. Form into 5 cm / 2 inch balls, and place them side by side in a glass baking dish.
3. In a saucepan, combine the ingredients for the glaze and bring it to the boil.
4. Pour the boiled glaze over the ham balls, covering each one by a spoon if necessary.
5. Cover the baking dish loosely with foil and bake in the oven at 180 °C / 350° F for 45 minutes.
6. Spoon the glaze over the ham balls again, and bake for another 45 minutes.
7. During the last 30 minutes, remove the foil and periodically spoon the glaze mixture over the ham balls
This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, Celebrate Christmas – Dinners and Drinks (The Celebrate Christmas Collection Book 1). You can buy the book here.
About the authors:
Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.
She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.
Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence. Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.
As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses – Up to 100 Employees – Computer Services category in the 8th annual Stevie Awards for Women in Business. Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them!
I don’t know many people who can resist a rich chocolate fudge, and this recipe has a delicious combination of ingredients to make an indulgent fudge for Christmas. This one will go down well on your Christmas table…
Ingredients:
Method:
1. In a large saucepan, combine the sugar, butter, and evaporated milk.
2. Cook the mixture over a medium heat, stirring frequently, until it reaches the soft-ball stage.
3. Remove the mixture from the heat, and stir in the chocolate chips and baking chocolate until melted.
4. Stir the marshmallow crème and vanilla into the mixture until well blended.
5. Spread the mixture into a 30×20 cm/13×8 inch pan and chill in the refrigerator for 2 hours.
This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, How to Bake the Best Delicious Fudge For All Seasons – In Your Kitchen (“How to Bake the Best” Book 4). You can buy the book here.
About the authors:
Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.
She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.
Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence. Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.
As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses – Up to 100 Employees – Computer Services category in the 8th annual Stevie Awards for Women in Business. Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them!
No one will be able to resist these crunchy pecans toasted with a light cinnamon and maple coating – they are perfect for snacking on after dinner with a cup of coffee, or accompanied with a glass of wine or beer.
Ingredients:
Method:
Variations:
Tips:
This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au
These Caramel Snappers would be a delicious addition to any Christmas table. They would also make a thoughtful, edible gift (check out some of our gift wrapping ideas below).
Ingredients:
Method:
1. Spread the pecans into a single layer in a shallow baking pan.
2. Bake in a 180°C / 350°F for about 10 minutes or until toasted, stirring occasionally.
3. Line another shallow baking pan with foil, and butter the foil.
4. On the foil, arrange the pecans in groups of 3, flat side down.
5. In a large saucepan, combine the caramels and 1 tablespoon of butter.
6. Cook over a low heat, stirring frequently, until the mixture is melted and smooth.
7. Remove from the heat and drop about 1 teaspoon of melted caramel mixture onto each group of pecans.
8. Let the caramel pecan pieces stand for 20 minutes.
9. In a small saucepan, heat the chocolate pieces and 1 teaspoon butter over a low heat, stirring constantly until smooth.
10. Remove from the heat and spread a small amount of the chocolate over the top of each caramel piece.
11. Let it stand for another 20 minutes.
This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, Celebrate Christmas – Sweets and Treats (The Celebrate Christmas Collection Book 2). You can buy the book here.
About the authors:
Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.
She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.
Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence. Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.
As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses – Up to 100 Employees – Computer Services category in the 8th annual Stevie Awards for Women in Business. Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them!
This recipe ticks all the boxes for gluten, egg and diary-free, which means that everyone can enjoy these gorgeous cookies. The hint of cinnamon offers a lovely festive flavor and I love using Maple Syrup as an alternative to sugar. Use star or other Christmas-themed cookie cutters and package them up in some cellophane with a lovely ribbon as Christmas gifts.
Preparation: 20 minutes
Ingredients:
Method:
This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au
It’s been a great strawberry season this year – lots of great quality fruit around for a good price. Strawberries are best served as naturally as possible, with cream, ice cream, or dipped in a healthy light chocolate coating as per below recipe.
I love this recipe because:
1. It’s great for entertaining – it can be prepared before your guests arrived and kept in the fridge until you’re ready to serve
2. It’s a delicious after-dinner treat if guests are mingling and you don’t want to do a sit-down dessert, or if you want something light and refreshing to finish.
Variations:
Recipe Tips:
This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au
This recipe would make a fabulous Christmas morning breakfast – it cooks in minutes and you could prep the spinach the night before to save some time. It’s small enough that you’ll still have some room for Christmas lunch, but the eggs and pancetta will keep a rumbling tummy at bay.
Ingredients:
Makes 12
Method:
1. Preheat the oven to 180˚C. Prepare the spinach by removing the leaf from the stem, wash well. Bring a large pot of water to the boil and blanch the leaves for 2 minutes, remove and refresh under cold running water. Drain and pat dry with paper towel.
2. Finely slice the prepared spinach then toss in a bowl with pepper and freshly ground nutmeg.
3. Using a 12-cup muffin tin, line each mould with a slice of pancetta.
4. Divide the prepared spinach evenly between the muffin moulds.
5. Crack one egg into each muffin mould. Cover with foil and place in the oven and bake for 8-10 minutes.
Allow to cool slightly. Serve warm.
Tip: This dish would also make a great starter, especially when served with garlic/herb bread.
This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions.
What do you have for breakfast on Christmas morning?
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