Category: Recipes

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:

• 1 1/2 cups pecan halves
• 25 vanilla caramels
• 1 tablespoon butter
• 90g/30z semi-sweet chocolate pieces
• 1 teaspoon butter

 

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:

• 2 cups Almond Meal
• 2 tablespoons Coconut Flour
• 1 teaspoon ground Cinnamon
• 1 teaspoon Vanilla Powder
• 1/4 teaspoon Baking Soda
• Pinch Pink Salt
• 1/3 cup Coconut Oil, melted
• 3 tablespoons Pure Maple Syrup

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.

• 8 -10 large fresh Strawberries, washed and dried
• 3 tablespoons Extra Virgin Coconut Oil
• 2 tablespoons Raw Cacao Powder
• 1 tablespoon 100% Maple Syrup or 8 drops Liquid Stevia or to taste (optional)

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

• 12 eggs
• 12 slices hot pancetta (not too streaky)
• 1 bunch English spinach
• Pepper to taste
• Freshly ground nutmeg

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? 

This chewy salted caramel popcorn is the ultimate Christmas treat. You won’t believe it doesn’t contain any refined sugar…

Ingredients:

• 1/2 cup any nut butter, except peanut butter as the flavour will over-ride (and if its salted then don’t add the extra salt below)
• 1/4 cup rice malt syrup
• 1/4 cup honey
• 1 tsp vanilla extract
• 1.5 tsp sea salt flakes
• 4 cups popped corn kernels (made from popping about ¼ cup corn kernels)

Method:

1. Line a small tin with baking paper.
2. Place nut butter, rice malt syrup, honey, vanilla extract and sea salt (if using) in a large saucepan over low heat. Cook on a gentle heat until the mixture bubbles and starts to turn golden. About 7-9 mins.
3. Remove pan from heat and add popcorn. Mix well until popcorn is covered with the sauce.
4. Transfer the mixture into your pan and press down into the corners with a spoon. Set aside to cool.
5. When set, cut into small squares and store in an airtight container.

This recipe was kindly shared with us by Dianne Ward. Dianne is a mother of two young children, freelance writer and founder of food blog www.thesassycook.com that champions being fast and fabulous in the kitchen. Check out www.thesassycook.com for more delicious recipes and clever cooking tips.

Trifle is a traditional Christmas favourite that really suits the hot Australia climate. Trifle is also a great way to showcase seasonal summer fruits by using berries, mangoes or stone fruit such as peaches, nectarines, etc.

Ingredients:

Serves 4

• 1/2 cup milk 
• 450ml thickened cream
• 3 egg yolks
• 1 ½ tsp vanilla extract
• 2 tsp stevia (or similar)
• ¼ cup walnuts
• ½ cup Strawberries
• ¼ cup Blueberries
• ¼ cup Raspberries
• 1 sachet sugar free lime jelly
• 1 sachet sugar free raspberry jelly
• Four glasses

Method:

1. Pour jelly sachets into two separate bowls, and following the instructions on the back of the packet make the jelly into liquid.
2. Pour around two centimetres high of red jelly into each of your glasses. Evenly distribute the walnuts and half of the strawberries into the liquid. Place glasses, along with remaining red and green jelly into the fridge to set for four hours.
3. In a sauce pan, heat milk, cream and vanilla extract over medium heat until just below boiling point, then remove from heat. Whisk together egg yolks and stevia in a bowl, and slowly add in the heated milk mixture stirring continuously. Return to the stove, and cook on a low heat stirring continuously for around 4 minutes, or until the custard coats the back of the spoon. Remove from the heat, and leave to stand for around 15 mins, stirring occasional until cool. Cover with cling wrap to ensure a skin doesn’t form, and place in the fridge to chill.
4. Pour the remaining cream, vanilla extract and stevia into a bowl, and using an electric mixer beat together until the cream becomes nicely whipped.
5. Remove jellies and custard from the fridge. In your glasses, spoon around 2cm deep of green jelly over the red. Pour around 2 cm deep of custard into each cup, then spoon another 2cm thick of both red and green jelly. Pile the whipped cream on top, evenly dividing the mixture, and top with strawberries, raspberries and blueberries.

This recipe was kindly shared with us by the New Atkins team. New Atkins are the original low carb experts. To learn about controlling carbohydrates, and for tips and hints to manage your long-term weight loss or management goals, visit www.Atkins.com

Lemon Tart is one of my all-time favourite sweet treats, and this recipe uses lots of lovely fresh, healthy ingredients. It’s nice and easy to put together and can be made ahead of time, which means you can focus on entertaining your guests.

Ingredients:
Crust

• 1/2 cup cashew nuts
• 1/2 cup unsweetened, dry coconut
• 1 tablespoon agave nectar or liquid sweetener of choice

Filling

• 2 cups pine nuts, soaked overnight, drained and rinsed
• 3/4 cup coconut oil
• 1/2 cup lemon juice
• 1/2 cup raw honey
• 3 tablespoons lemon zest
• 1/2 cup dried large flake unsweetened coconut

Method:

Crust

These delicious little cakes showcase some wonderful Christmas spices: Mixed Spice, Nutmeg and Cinnamon. Make them look even more Christmassy by using patty pans in Christmas colours and topping with a glace cherry.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Serves: 12
 
Ingredients:

• 2 cups SR flour, sifted
• 1 tsp Mixed Spice
• 1 tsp Nutmeg Ground
• ¾ cup castor sugar
• 1/4 cup (65ml) apple juice
• ½ cup (125ml) milk
• 125g butter, melted
• 2 eggs

 
Decoration:

• 1 cup icing sugar
• boiling water
• 1 tsp Cinnamon Ground
• 12 glace cherries

 

Method:
1. Grease a 12 cup muffin pan or line with patty pan cases. Preheat oven to 200oC. 
2. Sift together flour, Mixed Spice, Nutmeg and castor sugar in a large bowl. Make a well in the centre. Mix the apple juice, milk, butter and eggs and pour into the dry mix. Using a metal spoon, stir gently to combine.
3. Spoon mix carefully into the patty pan cases, then place in preheated oven. Bake for 12 – 15 minutes, or until a skewer inserted comes out clean. Cool on a wire cake rack.
4. When cold, combine icing sugar with just enough boiling water to make a thick paste, and ice the top of each cake carefully. Sprinkle each with a little cinnamon, then top with a glace cherry. If you can find it, serve with sprigs of holly or fresh apple leaf but remove before eating.
 
This recipe was kindly shared with us by Dianne Ward. Dianne is a mother of two young children, freelance writer and founder of food blog www.thesassycook.com that champions being fast and fabulous in the kitchen. Check out www.thesassycook.com for more delicious recipes and clever cooking tips.

Looking for a new summer salad? This one combines two of my favourite ingredients – cranberries and walnuts. Another great thing about this salad is the crunchy texture, which is really refreshing on hot summer days.

Ingredients:

• 20 grams dried cranberries
• 4 cups shredded purple cabbage
• ¼ cup chopped toasted walnuts
• 1 tbsp chopped parsley
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Sprinkle of salt and pepper

Method:

1. In a bowl, combine shredded cabbage, walnuts, parsley and cranberries.
2. In a separate container, mix olive oil, lemon juice, and a sprinkle of salt and pepper– pour dressing over salad and mix through to serve.

This recipe was kindly shared with us by the New Atkins team. New Atkins are the original low carb experts. To learn about controlling carbohydrates, and for tips and hints to manage your long-term weight loss or management goals, visit www.Atkins.com

Christmas wouldn’t be Christmas without a ham, especially if it’s glazed. I love the addition of bourbon whisky in this recipe…

Ingredients:

Serves 6

• 1.5 – 2kg ham with bone, or 1-1.5kg boneless ham
• 1 tsp rice malt syrup 
• ¼ cup stevia (or similar)
• ½ tsp mustard powder
• ½ tsp white vinegar
• 1 tbs bourbon whisky
• 1 tsp whole cloves

Method:

1. Preheat oven to 180ᵒC. Mix together rice malt syrup, stevia, mustard, vinegar, and whisky, and set aside.
2. Remove the rind from the ham, and using a sharp knife score the top and sides in a diamond like pattern (around 2-3 cm diamonds, with incisions around 1 – 2 cm deep). Make a small incision into the centre of each diamond, and insert a clove into each.
3. Place ham in a baking tray scored side up and brush over glaze. Bake for 20 minutes per kilo of ham, or until ham starts to brown and is warmed through.

This recipe was kindly shared with us by the New Atkins team. New Atkins are the original low carb experts. To learn about controlling carbohydrates, and for tips and hints to manage your long-term weight loss or management goals, visit www.Atkins.com