The Best Christmas Recipe Website

Brandy Butter

2014-12-27T19:05:00.001-08:00

Brandy Butter Recipe

Brandy Butter Ingredients
500g fresh Butter (softened)
100g finely ground Almonds
30g finely ground Hazelnuts
250g Castor Sugar
5 tbsp sweet Sherry
3 tbsp Brandy

Method
Cream butter and sugar till a smooth even consistency is reached then add almond and hazelnut meal. Add sherry and brandy 1 tablespoon at a time and mix well before adding the next tablespoon.

Best refrigerated overnight before serving over hot christmas pudding and custard!

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Apricot & Pork Sausage Stuffing

2014-12-16T16:13:00.001-08:00

Apricot & Pork Sausage Stuffing

Roast Turkey stuffing adds yet another layer of enjoyment to the traditional trimmings of the roast meal. You can be very creative with the stuffings and this particular recipe is no exception.

With a delicate balance of 'sweet and meat' flavours, the rich and tasty silkiness of butter and the accompaniment of poultry loving sage this stuffing recipe is a definite winner.

APRICOT & PORK SAUSAGE STUFFING INGREDIENTS
1 kg good butchers pork sausage meat
300g butter
1 large onion finely diced
1/2 cup chopped celery
1/2 cup roughly chopped dried apricot
8 cups roughly cubed stale bread
2 Tablespoons finely chopped fresh sage
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 teaspoon salt

METHOD
Place sausage meat in a large frying pan and cook at a medium-high heat until browned, about 10 minutes.

Leaving the rendered sausage fat in the pan, remove the sausage meat and allow to drain on paper towels.

Turn pan heat down to medium and add butter till melted.

Add onion and celery to the pan and cook until onion is translucent.

Once Onion is translucent add chopped dried apricot, sage, black pepper, white pepper, salt and stir for a further two minutes.

Add about half the bread and mix thoroughly to ensure butter coats the ingredients well.

Turn off heat and transfer the mix to a large mixing bowl, add remaining bread and mix well.

Stuff your turkey prior to baking!

Pork, Walnut & Sage Stuffing

2014-12-07T14:33:00.000-08:00

Succulent Turkey Stuffing

PORK, WALNUT & SAGE STUFFING INGREDIENTS

2 large onions finely chopped
100g bread crumbs
200 g roughly chopped walnuts (fresh ones if you can get them)
1 kg pork mince
3 large rashers bacon, roughly chopped
Half of a fresh nutmeg grated
1 bunch fresh sage leaves finely chopped
1 tsp ground black pepper
Large pinch salt
Zest of half a lemon
Juice of half an orange (and a few shavings of its zest)
50g butter

METHOD

In a pan over a medium heat saute the onion and butter until translucent, allow to cool and tip into a large mixing bowl

Add the breadcrumbs, walnuts, pork mince, sage and juice of half the orange to the mixing bowl.

Add in grated nutmeg, zest of half a lemon and a few gratings of the orange.

Mix all ingredients together thoroughly with your hands.

Stuff your turkey with the mixture prior to cooking.

Easy Shortbread

2014-12-02T14:25:00.005-08:00

Easy Shortbread Recipe

Shortbread is such an easy treat to make that it is a definite must for festive entertaining

EASY SHORTBREAD INGREDIENTS
200g caster sugar
400g cubed unsalted butter
600g plain flour
*Extra caster sugar for dusting

METHOD
Preheat oven to 170°C.

Mix the flour and sugar together in a large bowl then rub in the butter with your fingers till it resembles fine crumbs then and squash and pat it into a dough (don't knead it or it will become very dense and not crumbly) The less the dough is worked the better the texture of the shortbread will be.

Directly on a flat baking tray lined with greaseproof paper (so you won't need to move it before putting it into the oven) gently roll out the dough until about 1cm thick.

Score the dough into finger sized rectangles with a knife to make the shortbread easier to break off when baked.

Sprinkle with remaining caster sugar and bake for 20 to 30 minutes or until golden brown. Leave to cool for 5 minutes before turning out onto a wire rack to cool completely.

Store in an airtight container.

Traditional Gingerbread Recipe

2014-12-02T13:54:00.001-08:00

Traditional Gingerbread

Gingerbread is considered the most festive of biscuits. This particular recipe is a time-honoured traditional holiday treat and the smells of it baking invokes memories of family gatherings and sparkling decorations.

There are many different gingerbread recipes out there but this one remains a firm favourite with us for not only its simplicity but also its taste!

GINGERBREAD INGREDIENTS

3 cups plain flour
150g unsalted butter
1/2 cup golden syrup
1/2 cup brown sugar
2 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp bicarbonate of soda
1/2 tsp baking powder
1 egg
Icing sugar for dusting

METHOD

Cube the butter and place with golden syrup and sugar in a saucepan over medium heat. Stir slowly over heat until sugar dissolves then bring briefly to the boil before removing from heat.

Stir in the bicarbonate of soda to this mixture and transfer to a large heatproof bowl. Set aside to cool.

Sift the flour, cinnamon, nutmeg, cloves, ground ginger, and baking powder into the cooled butter mixture. Whisk the egg and add to the mixture. Stir until thoroughly combined into a smooth dough.

Turn dough out on to a lightly floured surface gently kneading until smooth.

Divide into two balled portions, cover each with plastic wrap and refrigerate for an hour.

Preheat oven to 180C. Line two large oven trays with baking paper

Roll one portion of dough between two sheets of baking paper or two sheets of cling wrap until about 4-5mm thick.

Cut shapes from the dough using biscuit cutters or a knife and place on the lined baking tray, remembering to leave a couple of cm room between the biscuits to allow for expansion.

Repeat rolling and cutting with remaining dough.

Bake in the oven, 1 tray at a time for about 10-12 minutes or until slightly golden.

Remove from oven and set aside for 5 minutes to cool before transferring to a wire rack to cool completely.

Christmas Gingerbread

2014-11-30T14:06:00.002-08:00

Easy Festive Gingerbread

CHRISTMAS GINGERBREAD INGREDIENTS

340g plain flour
100g softened butter/margarine
180g golden syrup
100g brown sugar
2 tsp ground ginger
1 tsp bicarbonate of soda

METHOD

Preheat oven to 190 degrees.

In a bowl, cream the sugar and butter with a mixer until light and smooth.

Sift in the flour, ginger and bicarbonate of soda then add the golden syrup.

Mix together with fingers until a rough crumb begins to form then gradually work the mixture into a smooth dough.

Wrap dough in cling wrap and refrigerate for 10 - 15 minutes to allow it to firm.

Roll out the dough between two sheets of cling wrap or baking paper to a thickness of about 4mm.

Cut out shapes using a cookie cutter and place (well spaced) onto a baking tray lined with baking paper.

Place in oven and bake for 8-10 minutes until golden brown.

Allow to cool on tray for 5 minutes before turning out onto a wire cooling rack, dust with icing sugar. Leave until completely cooled.

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Chocolate Christmas Tree

2014-11-27T18:33:00.000-08:00

CLICK HERE TO GET YOUR COPY NOW!

Amongst our delicious assortment of free festive treat recipes on this site we thought we should also mention this amazing chocolate christmas tree recipe from Pamela Vinten.

It is included as a bonus in a whole collection of guilt free chocolate recipes she has created and it is well worth either buying for yourself to make these guilt free treats during the festive season or even giving the book as a christmas gift for your loved ones.

There are over 25 recipes that can be used for any festive occasion. Guilt-free chocolate treats to make or give away. Some can be beautifully wrapped and they make great handmade gifts to share with your family and friends who are sure to be delighted. The chocolate deserts are always a talking point at the end of any meal.

Christmas Pudding

2014-11-25T18:13:00.001-08:00

Traditional Christmas Pudding

CHRISTMAS PUDDING INGREDIENTS

150g Breadcrumbs
150g Suet
300g Raisins
25g Mixed Peel
100g Currants
50g Almonds (blanched)
1tsp salt
75g Brown Sugar
4 Eggs
30mL Brandy

METHOD

Chop suet very finely, mix with breadcrumbs.
Wash fruit, chop peel and almonds
Mix all dry ingredients together
Add the beaten eggs, brandy, and mix well.
Pour mix into greased basin.
Cover with greased baking paper and steam for 6 hours.
After cooking, remove paper and cover with fresh greaseproof paper.
Store in a cool, dry place

Serving:
Steam for 1 hour before eating, serve with brandy butter and egg custard.

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Fruit Mince Pies

2014-11-22T21:58:00.001-08:00

Christmas Mince Pies

FRUIT MINCE PIE INGREDIENTS

350g plain flour
100g caster sugar
225g diced butter (cold)
280g fruit mince
1 egg
pinch salt
icing sugar for dusting

METHOD

Pastry:
Add the diced butter into the flour and rub till the consistency of breadcrumbs then mix in the caster sugar and a pinch of salt. Knead the pastry gently into a ball until the the dough is fairly firm. Set aside.

Preheat the oven to 200C.

Line about 18 holes of two x dozen hole muffin tins, by molding small balls of pastry into each hole to make the base shell of each pie crust. Divide the fruit mince evenly into the shells. Next form the lids just big enough to cover the pies and press gently over each base and sealing the edges.
Beat egg and brush each pie lid well.

Bake for 20 minutes or unitl golden brown then remove from oven and leave to cool in the muffin tin. Turn our onto a cooling rack and lightly dust icing sugar over the top.

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Rum Balls

2014-11-20T19:08:00.004-08:00

Rum Balls. Festive Favourites

RUM BALLS INGREDIENTS

1 packet milk arrowroot biscuits
1 tin sweetened condensed milk (approx 395g)
1 cup desiccated coconut
1/4 cocoa
1/2 cup roughly chopped raisins soaked in 1/2 cup rum for a couple of nights
Extra desiccated coconut to coat rolled rum balls in

METHOD

*Optional - A day or two before making your Rum Balls soak the chopped raisins and rum in a jar. If you don't have the time or forget to do this a half hour will do.

Crush the biscuits into a coarse crumb (not too fine) and then mix in all the remaining ingredients together (if you are game include any liquid rum not soaked in to the raisins).

Using your hands, form the mixture into small evenly sized balls and then coat by rolling in the extra coconut.

Transfer rum balls to the fridge to set.

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Christmas Eggnog

2014-11-18T16:15:00.001-08:00

Christmas Eggnog Recipe

Here's a festive season classic recipe enjoyed in many parts of the world at Christmas time.

The eggnog is a drink steeped in tradition, not to mention spirits in many cases.

Enjoy this eggnog recipe with friends and family, it will keep well for weeks if refrigerated so do not worry if you have left overs.

Eggnog Ingredients

600ml thick cream
2 cups (500ml) milk
6 fresh eggs (separate whites and yolks)
1/2 teaspoon vanilla extract or 1 teaspoon essence
1/2 teaspoon ground nutmeg
1 cup white sugar
1/2 cup brandy
1/4 cup dark rum

Method

Beat the yolks of the eggs together with the sugar in a bowl until the mixture is creamy. To this add the vanilla and nutmeg then continue beating mixture for a further minute. Place this mix aside.

In another bowl - beat the egg whites until they form stiff peaks and then gently fold this into the yolk mixture. Add cream and milk gradually whilst continuing to fold into the mixture then slowly start to add the brandy and rum a little at a time, continue stirring until well mixed.

Your eggnog can be served immediately or left to refrigerate if you are preparing for later. Make sure to mix again before serving if you are preparing it for later. Goes well with a sprinkle of ground nutmeg on top of each serve.

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