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Best Christmas Desserts

Best Christmas Desserts

Table of Contents

  • Best Christmas Desserts
    • Christmas Pandoro Tiramisu
  • Notes
    • Christmas Tree Skewers
  • Notes
    • Blackberry Bramble
  • Notes
    • Slow-Roasted Brined Lamb Shoulder on Herb Nest
  • Notes
    • Marmalade-Glazed Leg Ham With Sticky Potatoes
  • Notes
    • Spicy Gingerbread Christmas Tree
  • Notes
    • Linzer Cookies
  • Notes
    • Tiger Prawns With Yemeni Zhoug
  • Notes
    • Grilled Pineapple with Smoked Salted Caramel
  • Notes
    • Gingerbread Truffles
  • Notes
    • Almond Florentines
  • Notes
    • Peppermint Macarons
  • Notes
    • Double Smoked Leg Ham with Orange Marmalade and Brown Sugar Glaze
  • Notes
    • Zesty Lemon and Rocket Pesto with Fusilli Pasta, Bocconcini, and Tomatoes
  • Notes
    • Frenched Lamb Rack with Toasted Pistachio Herb Crust
  • Notes
    • Tiger Prawns with Argentinian Chimichurri
  • Notes
    • Peanut Butter Hazelnut Christmas Trees
  • Notes
    • Toasted Hazelnut and Pear Dressing
  • Notes
    • Tis The Season Smoothie
  • Notes
    • Holiday Sugar Cookies
  • Notes
    • Walnut Mutekke
  • Notes
    • Gingerbread Latte Cake with Gingerbread Coffee Syrup
  • Notes
    • Chai Spiced Mince Pies
  • Notes
    • Peach and Passionfruit Ricotta Cheesecakes
  • Notes
    • Elato Charcuterie Board
  • Notes
    • Sticky Date Cake with Butterscotch Sauce
  • Notes
    • Plant-Based Pavlova with Passionfruit Cream Cheese Frosting
  • Notes
    • Mini Gingerbread Cheesecakes
  • Notes
    • Santa Pancake Hats
  • Notes
    • Dark Chocolate and Hazelnut Wreath with Spiced Cherries
  • Notes
    • Smoked Turkey Breast with Honey Butter
  • Notes
    • Lemon Meringue Tartlets
  • Notes
    • No-Bake Creamy Mango Cheesecake
  • Notes
    • Strawberries and Cream Buttermilk Panna Cotta
  • Notes
    • Vanilla Raspberry Panna Cotta
  • Notes
    • Spiced Festive Cake
  • Notes
    • Roast Cauliflower Mac n’ Cheese
  • Notes
    • Creamy Green Cannelloni
  • Notes
    • Potato Gratin
  • Notes
    • Easy Pumpkin Soup
  • Notes
    • Delicious Lemon Pudding
  • Notes
    • Veggie Green Curry
  • Notes
    • Three Ingredient Mango Mousse
  • Notes
    • Carrot Cake With Orange Cream Cheese Frosting
  • Notes
    • Olive Oil, Orange, and Thyme Cake with Orange and Thyme Syrup
  • Notes
    • Mini Strawberry Santas
  • Notes
    • Christmas Pudding With Citrus And Spice
  • Notes
    • Mayver’s Christmas Gingerbread
  • Notes
    • Isagenix Reindeer Treats
  • Notes
    • Mayver’s Christmas Bark
  • Notes
    • Vegan Eggnog
  • Notes
    • Isagenix Jingle Juice
  • Notes
    • Vegan Christmas Cookies
  • Notes

If you’re looking for the best Christmas desserts for your table this year then we have good news – your search is over.

Christmas is the hap-hap-happiest time of year, and we think that’s because our tummies are always full of sugar and spice and all things nice.

It’s that one time of year when thoughts about a diet can go out the window while we make memories with the people we love.

Here we have collated some of the best dessert recipes we have found and made ourselves to help bring more Christmas cheer to your kitchen this year.

Best Christmas Desserts

Christmas Pandoro Tiramisu

Winning Appliances’ Christmas Pandoro Tiramisu (1)

RatingDifficultyIntermediate

Prep Time2 hrs 20 minsTotal Time2 hrs 20 mins

 6 egg yolks
 1⁄2 cup (110g) caster sugar
 1 1⁄2 cups (600g) mascarpone
 1 1⁄2 cup (375ml ) thickened cream, whipped
 600g pandoro cake, cut into 1cm slices
 2 cups (500ml) long black coffee
 2 tbsp Baileys liqueur
 1⁄3 cup (35g) cocoa powder

1

Whisk yolks and sugar with an electric mixer until pale and creamy, about 5 minutes; gently fold in mascarpone and cream, mixing lightly until well combined.

2

Spread some of the mascarpone cream into the base of a 30cm-square ceramic dish; top with a single layer of pandoro slices; brush or drizzle some combined coffee and liqueur onto pandoro; cover with one-third of the mascarpone cream. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours.

3

Dust generously with cocoa powder and serve.

Recipe Notes: Store in the refrigerator for no more than 3 days, but it probably won’t even last that long!

This recipe can also be made with panettone or brioche.

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Ingredients

 6 egg yolks
 1⁄2 cup (110g) caster sugar
 1 1⁄2 cups (600g) mascarpone
 1 1⁄2 cup (375ml ) thickened cream, whipped
 600g pandoro cake, cut into 1cm slices
 2 cups (500ml) long black coffee
 2 tbsp Baileys liqueur
 1⁄3 cup (35g) cocoa powder

Directions

1

Whisk yolks and sugar with an electric mixer until pale and creamy, about 5 minutes; gently fold in mascarpone and cream, mixing lightly until well combined.

2

Spread some of the mascarpone cream into the base of a 30cm-square ceramic dish; top with a single layer of pandoro slices; brush or drizzle some combined coffee and liqueur onto pandoro; cover with one-third of the mascarpone cream. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours.

3

Dust generously with cocoa powder and serve.

Notes

Winning Appliances Christmas Pandoro Tiramisu
IngredientsDirections

Christmas Tree Skewers

Christmas Tree Skewers

RatingDifficultyBeginner

Prep Time10 minsCook Time20 minsTotal Time30 mins

 4 Sunny Queen Farms Free Range Eggs
 2 tbsp water
 Salt & pepper
 8 slices of ham
 80 g cheddar cheese
 8 cherry tomatoes
 8 slices Turkish bread
 Handful of spinach leaves
 Butter and oil for cooking
 Bamboo Skewers

1

Cut bread into slices 7cm wide, sprinkle with a little oil, and bake in the oven @ 170°c until golden brown.

2

Crack eggs into a bowl, add water and salt and pepper.

3

Whisk gently with a fork to break up the eggs.

4

Heat a non-stick pan over medium heat, add a small amount of oil and butter.

5

Add egg mixture to the pan, moving around to cover completely, gently scrape the base of the pan to allow the runny egg to cook.

6

When nearly cooked, stop scraping the base and allow to cook through.
Using a spatula, fold egg in half to create omelette shape.

7

Remove from pan onto cutting board and cut the omelette to 1.5cm thick.
Cut cheese into cubes and use a knife to cut extra cheese into star shapes (optional).

8

Assemble Christmas trees – thread the toast, spinach, ham, omelette and cheese onto bamboo skewers, to create a Christmas tree shape.

9

Top with a red cherry tomato and cheese star.

10

Serve on a platter.

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Ingredients

 4 Sunny Queen Farms Free Range Eggs
 2 tbsp water
 Salt & pepper
 8 slices of ham
 80 g cheddar cheese
 8 cherry tomatoes
 8 slices Turkish bread
 Handful of spinach leaves
 Butter and oil for cooking
 Bamboo Skewers

Directions

1

Cut bread into slices 7cm wide, sprinkle with a little oil, and bake in the oven @ 170°c until golden brown.

2

Crack eggs into a bowl, add water and salt and pepper.

3

Whisk gently with a fork to break up the eggs.

4

Heat a non-stick pan over medium heat, add a small amount of oil and butter.

5

Add egg mixture to the pan, moving around to cover completely, gently scrape the base of the pan to allow the runny egg to cook.

6

When nearly cooked, stop scraping the base and allow to cook through.
Using a spatula, fold egg in half to create omelette shape.

7

Remove from pan onto cutting board and cut the omelette to 1.5cm thick.
Cut cheese into cubes and use a knife to cut extra cheese into star shapes (optional).

8

Assemble Christmas trees – thread the toast, spinach, ham, omelette and cheese onto bamboo skewers, to create a Christmas tree shape.

9

Top with a red cherry tomato and cheese star.

10

Serve on a platter.

Notes

Christmas Tree Skewers
IngredientsDirections

Blackberry Bramble

Blackberry Bramble

RatingDifficultyBeginner

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Prep Time5 minsCook Time8 minsTotal Time13 mins

Ingredients:
 2 punnets blackberries
 ½ cup caster sugar
 2 tsp raspberry vinegar
 120ml vodka
 90ml Grand Marnier
 400ml tonic water

Method:
1

Combine one punnet of blackberries, sugar, vinegar, and ½ cup water in a small saucepan and simmer for 3 minutes, until the berries are softened and the mixture is syrupy. Stir in the vodka and Grand Marnier, then set aside to cool.

2

Pour into tall glasses and top with chipped ice. Add the tonic water gently, then garnish with the remaining berries.

Ingredients

Ingredients:
 2 punnets blackberries
 ½ cup caster sugar
 2 tsp raspberry vinegar
 120ml vodka
 90ml Grand Marnier
 400ml tonic water

Directions

Method:
1

Combine one punnet of blackberries, sugar, vinegar, and ½ cup water in a small saucepan and simmer for 3 minutes, until the berries are softened and the mixture is syrupy. Stir in the vodka and Grand Marnier, then set aside to cool.

2

Pour into tall glasses and top with chipped ice. Add the tonic water gently, then garnish with the remaining berries.

Notes

Blackberry Bramble
IngredientsDirections

Slow-Roasted Brined Lamb Shoulder on Herb Nest

Slow-roasted Brined Lamb Shoulder

RatingDifficultyAdvanced

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Prep Time1 hr 20 minsCook Time5 hrsTotal Time6 hrs 20 mins

For the brine:
 4 liters water
 1 cup (290g) coarse salt
 1 cup (220g) caster sugar
 10 juniper berries
 10 cloves
 6 bay leaves
 1 tsp black peppercorn
For the lamb:
 3kg lamb shoulder, bone in, trimmed
 8 cups (2 liters) chicken stock
 ½ cup (125ml) white wine
 1 garlic bulb, halved
 2 bay leaves
 1 sprig rosemary
 2kg Jerusalem artichokes or kipfler potatoes, washed
For the herb sauce:
 2 cups firmly packed parsley leaves
 ½ cup firmly packed mint leaves
 2 tbsp picked thyme leaves
 3 garlic cloves, crushed
 3 anchovy fillets
 1 tbsp Dijon mustard
 1 cup (250ml) olive oil
 2 tbsp chardonnay or white wine vinegar
 2 tsp caster sugar
 1 cup (250ml) vegetable oil, extra
 Fresh bay leaves, rosemary, thyme to serve

Method:
1

In a large pot combine water, salt, sugar, juniper berries, cloves, bay leaves and peppercorns. Bring to a boil to infuse flavours and dissolve dry ingredients, cool. Place lamb in a very large plastic container and cover with brine. Brine lamb in the refrigerator overnight.

2

Drain lamb and transfer to a deep oven tray. Discard brine. To lamb, add stock, wine, garlic, bay leaves and rosemary. Set the combination steam oven to hot air with steam at 130°C, 100% humidity. Cook on the lowest oven shelf for 4 hours, turning lamb over halfway through cooking.

3

After 3 hours, place Jerusalem artichokes or potatoes onto a perforated tray, sprinkle with salt and add to the top oven shelf with the lamb and cook for 30 minutes. Remove from the oven and allow to air dry on the bench top for 5 minutes. Continue cooking lamb for a further 30 minutes.

4

Meanwhile, prepare the herb sauce by combining parsley, mint, thyme, garlic, anchovy, Dijon mustard, oil, vinegar and sugar in a blender; process until chunky. Season with salt and pepper and transfer to a serving bowl. Refrigerate until required.

5

Preheat a separate oven to 230°C (210°C hot air). Pour extra vegetable oil into a deep enamel tray and heat in the oven for 15 minutes on the lowest shelf. Carefully add Jerusalem artichokes or potatoes to the oil, turning so they are well coated in fat. Cook for 30 minutes. Set the oven to a full surface grill with hot air at 220°C.

6

Remove the lamb from the combination steam oven and transfer it to the highest shelf possible with the artichokes or potatoes, on the second shelf from the top. Quickly turn the artichokes over then continue cooking for a further 30 minutes, or until the lamb is roasted and golden.

7

To serve, place the lamb on a serving plate with artichokes or potatoes, drizzle with juices and garnish with bay leaves, rosemary and thyme. Serve with herb sauce.

Notes:
8

Hot air is Gaggenau's terminology for fan forced.

Ingredients

For the brine:
 4 liters water
 1 cup (290g) coarse salt
 1 cup (220g) caster sugar
 10 juniper berries
 10 cloves
 6 bay leaves
 1 tsp black peppercorn
For the lamb:
 3kg lamb shoulder, bone in, trimmed
 8 cups (2 liters) chicken stock
 ½ cup (125ml) white wine
 1 garlic bulb, halved
 2 bay leaves
 1 sprig rosemary
 2kg Jerusalem artichokes or kipfler potatoes, washed
For the herb sauce:
 2 cups firmly packed parsley leaves
 ½ cup firmly packed mint leaves
 2 tbsp picked thyme leaves
 3 garlic cloves, crushed
 3 anchovy fillets
 1 tbsp Dijon mustard
 1 cup (250ml) olive oil
 2 tbsp chardonnay or white wine vinegar
 2 tsp caster sugar
 1 cup (250ml) vegetable oil, extra
 Fresh bay leaves, rosemary, thyme to serve

Directions

Method:
1

In a large pot combine water, salt, sugar, juniper berries, cloves, bay leaves and peppercorns. Bring to a boil to infuse flavours and dissolve dry ingredients, cool. Place lamb in a very large plastic container and cover with brine. Brine lamb in the refrigerator overnight.

2

Drain lamb and transfer to a deep oven tray. Discard brine. To lamb, add stock, wine, garlic, bay leaves and rosemary. Set the combination steam oven to hot air with steam at 130°C, 100% humidity. Cook on the lowest oven shelf for 4 hours, turning lamb over halfway through cooking.

3

After 3 hours, place Jerusalem artichokes or potatoes onto a perforated tray, sprinkle with salt and add to the top oven shelf with the lamb and cook for 30 minutes. Remove from the oven and allow to air dry on the bench top for 5 minutes. Continue cooking lamb for a further 30 minutes.

4

Meanwhile, prepare the herb sauce by combining parsley, mint, thyme, garlic, anchovy, Dijon mustard, oil, vinegar and sugar in a blender; process until chunky. Season with salt and pepper and transfer to a serving bowl. Refrigerate until required.

5

Preheat a separate oven to 230°C (210°C hot air). Pour extra vegetable oil into a deep enamel tray and heat in the oven for 15 minutes on the lowest shelf. Carefully add Jerusalem artichokes or potatoes to the oil, turning so they are well coated in fat. Cook for 30 minutes. Set the oven to a full surface grill with hot air at 220°C.

6

Remove the lamb from the combination steam oven and transfer it to the highest shelf possible with the artichokes or potatoes, on the second shelf from the top. Quickly turn the artichokes over then continue cooking for a further 30 minutes, or until the lamb is roasted and golden.

7

To serve, place the lamb on a serving plate with artichokes or potatoes, drizzle with juices and garnish with bay leaves, rosemary and thyme. Serve with herb sauce.

Notes:
8

Hot air is Gaggenau's terminology for fan forced.

Notes

Slow-roasted Brined Lamb Shoulder on Herb Nest
IngredientsDirections

Marmalade-Glazed Leg Ham With Sticky Potatoes

Marmalade-Glazed Leg Ham With Sticky Potatoes

RatingDifficultyIntermediate

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Prep Time5 minsCook Time1 hr 30 minsTotal Time1 hr 35 mins

Ingredients:
 5kg leg ham
 ¼ cup cloves
 500g lime marmalade
 1 cup brown sugar
 1 Tbsp apple cider vinegar
 1 tsp ground allspice
 20 medium potatoes
 ½ cup extra virgin olive oil
 Sea salt flakes and freshly-ground black pepper
 ½ cup agave syrup*
 100g unsalted butter
*Available in the health food aisle of most supermarkets. If unavailable, use honey instead.

Method:
1

Preheat oven to 180°C. Use a small sharp knife to remove the ham skin, leaving a section at the neck with a decorative edge. Score the fat in a cross-hatch pattern, then stud with cloves. Arrange in a roasting pan.

2

Combine the marmalade, brown sugar, vinegar and allspice in a medium saucepan and set over moderate heat. Boil for 5 minutes, until thickened. Brush half onto the ham, then bake for 45 minutes. Brush the remaining glaze onto the ham and bake for a further 45 minutes.

3

Meanwhile, steam the potatoes until tender, then crush them while hot. Toss gently in extra virgin olive oil and season with salt and pepper, then bake for 30 minutes. Add the agave syrup and butter, then bake for a further 20 minutes.

Ingredients

Ingredients:
 5kg leg ham
 ¼ cup cloves
 500g lime marmalade
 1 cup brown sugar
 1 Tbsp apple cider vinegar
 1 tsp ground allspice
 20 medium potatoes
 ½ cup extra virgin olive oil
 Sea salt flakes and freshly-ground black pepper
 ½ cup agave syrup*
 100g unsalted butter
*Available in the health food aisle of most supermarkets. If unavailable, use honey instead.

Directions

Method:
1

Preheat oven to 180°C. Use a small sharp knife to remove the ham skin, leaving a section at the neck with a decorative edge. Score the fat in a cross-hatch pattern, then stud with cloves. Arrange in a roasting pan.

2

Combine the marmalade, brown sugar, vinegar and allspice in a medium saucepan and set over moderate heat. Boil for 5 minutes, until thickened. Brush half onto the ham, then bake for 45 minutes. Brush the remaining glaze onto the ham and bake for a further 45 minutes.

3

Meanwhile, steam the potatoes until tender, then crush them while hot. Toss gently in extra virgin olive oil and season with salt and pepper, then bake for 30 minutes. Add the agave syrup and butter, then bake for a further 20 minutes.

Notes

Marmalade-Glazed Leg Ham With Sticky Potatoes
IngredientsDirections

Spicy Gingerbread Christmas Tree

Spicy Gingerbread Christmas Tree

RatingDifficultyIntermediate

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Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients:
 100g unsalted butter, grated
 200g dark brown sugar
 ½ cup honey
 ½ cup molasses
 2 eggs
 2 egg yolks
 5 cups plain flour
 2 tsp bicarbonate of soda
 1 tsp baking powde
 1 tbsp ground ginger
 1 tbsp ground cinnamon
 2 tsp ground cloves
 1 tsp ground nutmeg
 1 tsp ground cardamom
 150g cream cheese
 2 tbsp icing sugar

Method:
1

Preheat oven to 180°C. Combine the butter, brown sugar, honey and molasses in a small saucepan over low heat and melt gently. Set aside to cool completely, then whisk in the eggs and yolks.

2

Sift the flour, bicarbonate of soda and spices into a bowl, then add the butter mixture and stir to combine. Knead gently, then refrigerate for 1 hour.

3

Roll out the dough to 8mm thick, then cut it into a series of star shapes in decreasing sizes. Arrange on a lined oven tray and bake for 20 minutes, until just firm to the touch. Cool on a wire rack.

4

Beat the cream cheese and icing sugar until smooth, then use to sandwich the biscuits together in a vertical stack. Refrigerate until firm.

Ingredients

Ingredients:
 100g unsalted butter, grated
 200g dark brown sugar
 ½ cup honey
 ½ cup molasses
 2 eggs
 2 egg yolks
 5 cups plain flour
 2 tsp bicarbonate of soda
 1 tsp baking powde
 1 tbsp ground ginger
 1 tbsp ground cinnamon
 2 tsp ground cloves
 1 tsp ground nutmeg
 1 tsp ground cardamom
 150g cream cheese
 2 tbsp icing sugar

Directions

Method:
1

Preheat oven to 180°C. Combine the butter, brown sugar, honey and molasses in a small saucepan over low heat and melt gently. Set aside to cool completely, then whisk in the eggs and yolks.

2

Sift the flour, bicarbonate of soda and spices into a bowl, then add the butter mixture and stir to combine. Knead gently, then refrigerate for 1 hour.

3

Roll out the dough to 8mm thick, then cut it into a series of star shapes in decreasing sizes. Arrange on a lined oven tray and bake for 20 minutes, until just firm to the touch. Cool on a wire rack.

4

Beat the cream cheese and icing sugar until smooth, then use to sandwich the biscuits together in a vertical stack. Refrigerate until firm.

Notes

Spicy Gingerbread Christmas Tree
IngredientsDirections

Linzer Cookies

Linzer Cookies

RatingDifficultyIntermediate

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Prep Time45 minsCook Time10 minsTotal Time55 mins

Ingredients:
 1 cup butter, softened
 ½ cup Confectioner's sugar (icing sugar)
 1 teaspoon pure vanilla extract
 ¼ teaspoon salt
 2 cups all-purpose flour
For assembling:
 1-2 tablespoons confectioners' sugar
 3-4 tablespoons raspberry jam (or strawberry jam)

Method:
1

In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.

2

Add vanilla and salt and continue to beat until fully incorporated. Gradually add flour, and mix until your mixture forms into a dough mass.

3

Use your hands to form the dough into a ball, and then shape it into a flat disc. Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes.

4

Preheat oven to 350 F, and line a half-sheet baking pan with parchment paper or a silicone mat.

5

Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use Linzer cookie cutters to cut out the cookies. On half of the cookies, use a smaller cookie cutter to cut shapes in the centre of the cookie. Remove the smaller cookie shapes and bake them as separate little shortbread cookies, or roll them together with the scraps to cut out more cookies.

6

Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.

7

Bake the cookies for 8-10 minutes, or until the edges just start to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them onto a wire cooling rack to cool completely to room temperature.

8

Then, dust confectioners' sugar on the cookies that have the centre cut out. Then, spread some raspberry jam on the bottom halves of each cookie (the cookies that do not have the centre cut out), leaving a small ⅛-inch border around each of the cookies. You can use a knife or use a piping bag with a round piping tip to pipe the jam onto the cookies.

9

Carefully place the tops of the cookies on the jammy bottoms. Be careful not to smudge the sugar on top. You can fill the open centres with more jam if desired.

Ingredients

Ingredients:
 1 cup butter, softened
 ½ cup Confectioner's sugar (icing sugar)
 1 teaspoon pure vanilla extract
 ¼ teaspoon salt
 2 cups all-purpose flour
For assembling:
 1-2 tablespoons confectioners' sugar
 3-4 tablespoons raspberry jam (or strawberry jam)

Directions

Method:
1

In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed.

2

Add vanilla and salt and continue to beat until fully incorporated. Gradually add flour, and mix until your mixture forms into a dough mass.

3

Use your hands to form the dough into a ball, and then shape it into a flat disc. Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes.

4

Preheat oven to 350 F, and line a half-sheet baking pan with parchment paper or a silicone mat.

5

Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use Linzer cookie cutters to cut out the cookies. On half of the cookies, use a smaller cookie cutter to cut shapes in the centre of the cookie. Remove the smaller cookie shapes and bake them as separate little shortbread cookies, or roll them together with the scraps to cut out more cookies.

6

Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.

7

Bake the cookies for 8-10 minutes, or until the edges just start to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them onto a wire cooling rack to cool completely to room temperature.

8

Then, dust confectioners' sugar on the cookies that have the centre cut out. Then, spread some raspberry jam on the bottom halves of each cookie (the cookies that do not have the centre cut out), leaving a small ⅛-inch border around each of the cookies. You can use a knife or use a piping bag with a round piping tip to pipe the jam onto the cookies.

9

Carefully place the tops of the cookies on the jammy bottoms. Be careful not to smudge the sugar on top. You can fill the open centres with more jam if desired.

Notes

Linzer Cookies
IngredientsDirections

Tiger Prawns With Yemeni Zhoug

Tiger Prawns With Yemeni Zhoug

RatingDifficultyBeginner

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Prep Time5 minsTotal Time5 mins

Ingredients:
 1 bunch parsley
 1 bunch coriander
 1 bunch mint
 Finely grated zest of 4 lemons
 1 tsp chilli flakes
 1 tsp cumin seeds, toasted and cracked
 1 tsp caraway seeds, toasted and cracked
 1 tsp coriander seeds, toasted and cracked
 1 ½ cups extra virgin olive oil
 Sea salt flakes and freshly-ground black pepper
 1kg cooked Tiger prawns

Method:
1

Combine the herbs, zest, spices, and oil in a food processor, then purée until coarse paste forms. Season with salt and pepper. Serve with prawns.

Ingredients

Ingredients:
 1 bunch parsley
 1 bunch coriander
 1 bunch mint
 Finely grated zest of 4 lemons
 1 tsp chilli flakes
 1 tsp cumin seeds, toasted and cracked
 1 tsp caraway seeds, toasted and cracked
 1 tsp coriander seeds, toasted and cracked
 1 ½ cups extra virgin olive oil
 Sea salt flakes and freshly-ground black pepper
 1kg cooked Tiger prawns

Directions

Method:
1

Combine the herbs, zest, spices, and oil in a food processor, then purée until coarse paste forms. Season with salt and pepper. Serve with prawns.

Notes

Tiger Prawns With Yemeni Zhoug
IngredientsDirections

Grilled Pineapple with Smoked Salted Caramel

Grilled Pineapple with Smoked Salted Caramel

RatingDifficultyBeginner

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Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients:
 1 large pineapple – skin removed, cut into rings or 1 large can pineapple rings
 1 cup caramel topping
 1 tsp salt
 4 wafer ice cream cones
 3 tbsp shredded coconut
 Vanilla ice cream

Method:
1

Preheat your BBQ to high.

2

Combine the caramel topping with the salt and whisk to combine – put in the fridge to set.

3

If using fresh pineapple, remove the top, remove the skin, and cut into rings of about 2.5 centimetres in height. If using canned, strain the juice, take the rings out, and set them aside.

4

Grill the rings on the BBQ for 2-3 minutes a side until darkened to your liking. Remove from the heat and place in the fridge to cool down as the dish is served cold.

5

Once the pineapple is cold, remove it from the fridge.

6

Layer the base of a plate with the crushed wafer cone.

7

Place the pineapple ring on top of the wafer and top it with a scoop of ice cream.

8

Drizzle liberally with the caramel and salt mixture and top with the shredded coconut

Ingredients

Ingredients:
 1 large pineapple – skin removed, cut into rings or 1 large can pineapple rings
 1 cup caramel topping
 1 tsp salt
 4 wafer ice cream cones
 3 tbsp shredded coconut
 Vanilla ice cream

Directions

Method:
1

Preheat your BBQ to high.

2

Combine the caramel topping with the salt and whisk to combine – put in the fridge to set.

3

If using fresh pineapple, remove the top, remove the skin, and cut into rings of about 2.5 centimetres in height. If using canned, strain the juice, take the rings out, and set them aside.

4

Grill the rings on the BBQ for 2-3 minutes a side until darkened to your liking. Remove from the heat and place in the fridge to cool down as the dish is served cold.

5

Once the pineapple is cold, remove it from the fridge.

6

Layer the base of a plate with the crushed wafer cone.

7

Place the pineapple ring on top of the wafer and top it with a scoop of ice cream.

8

Drizzle liberally with the caramel and salt mixture and top with the shredded coconut

Notes

Grilled Pineapple with Smoked Salted Caramel
IngredientsDirections

Gingerbread Truffles

Gingerbread Truffles

RatingDifficultyBeginner

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Prep Time20 minsTotal Time20 mins

For the cookies:
 4 cups gingersnap cookies (about 275 grams)
 8 ounce package cream cheese, softened
For the chocolate coating:
 10 ounces white chocolate
 1 gingersnap cookie, crushed

Method:
1

Add gingersnap cookies to a food processor and mix on low until crumbled. You can also transfer cookies to a large ziplock bag, seal the bag, and roll a rolling pin on top to crush them into crumbs.

2

Add cream cheese and mix on low until combined.

3

Use a small cookie scoop to take a tablespoon of the mixture and use your hands to roll it into balls. Place on a large half-sheet baking pan lined with parchment paper or a silicone baking mat.

4

Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.

5

Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt it in the microwave in 30-second increments, stirring between each increment until melted and smooth.

6

Dip each chilled ball into the melted white chocolate to fully coat and scoop it out with a fork allowing any excess chocolate to drip back into the bowl. Place back on the lined baking sheet. Immediately sprinkle some crushed gingersnaps on top.

7

Place the coated truffles back into the fridge to allow the chocolate to set, about 30 minutes to 1 hour.

Ingredients

For the cookies:
 4 cups gingersnap cookies (about 275 grams)
 8 ounce package cream cheese, softened
For the chocolate coating:
 10 ounces white chocolate
 1 gingersnap cookie, crushed

Directions

Method:
1

Add gingersnap cookies to a food processor and mix on low until crumbled. You can also transfer cookies to a large ziplock bag, seal the bag, and roll a rolling pin on top to crush them into crumbs.

2

Add cream cheese and mix on low until combined.

3

Use a small cookie scoop to take a tablespoon of the mixture and use your hands to roll it into balls. Place on a large half-sheet baking pan lined with parchment paper or a silicone baking mat.

4

Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.

5

Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt it in the microwave in 30-second increments, stirring between each increment until melted and smooth.

6

Dip each chilled ball into the melted white chocolate to fully coat and scoop it out with a fork allowing any excess chocolate to drip back into the bowl. Place back on the lined baking sheet. Immediately sprinkle some crushed gingersnaps on top.

7

Place the coated truffles back into the fridge to allow the chocolate to set, about 30 minutes to 1 hour.

Notes

Gingerbread Truffles
IngredientsDirections

Almond Florentines

Almond Florentines

RatingDifficultyIntermediate

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Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

Ingredients:
 ½ cup butter
 ½ cup granulated sugar
 3 tablespoons heavy cream
 3 tablespoons honey
 2 cups sliced almonds, blanched (no skins)
 5 ounces dark chocolate (150 grams)

Method:
1

Preheat oven to 375 F. Line a large half-sheet baking pan with parchment paper or a silicone baking mat.

2

Melt butter in a heavy saucepan. Stir in sugar, cream, and honey. Heat over medium heat and then cook at a rolling boil (full boil) for 90 seconds.

3

Remove from heat and gently stir in the sliced almonds.

4

Once cool enough to touch, scoop out a tablespoonful of the mixture and shape it into a 1-inch ball. Place them 4 inches apart on the prepared baking pan and use the back of a spoon to flatten them into 2-inch discs. (You should only fit about 6 on a baking sheet as they will spread a lot).

5

Bake for 11-14 minutes depending on your oven. They need to be dark golden brown or the candy will not set. If it hasn't been browned, cook for a few minutes longer but keep a close eye on them so they don't burn. Do not undercook.

6

Allow the cookies to cool in the pan for 5 minutes, then transfer to the fridge until hard, about 30 minutes.

7

Melt the dark chocolate in a double broiler or microwave.

8

Use a spatula or knife to spread the melted on the smooth side (bottom) of the candy. You can also use a fork to make a wave-like pattern in the chocolate. Place face down back on the baking sheet (chocolate side up) to set.

Ingredients

Ingredients:
 ½ cup butter
 ½ cup granulated sugar
 3 tablespoons heavy cream
 3 tablespoons honey
 2 cups sliced almonds, blanched (no skins)
 5 ounces dark chocolate (150 grams)

Directions

Method:
1

Preheat oven to 375 F. Line a large half-sheet baking pan with parchment paper or a silicone baking mat.

2

Melt butter in a heavy saucepan. Stir in sugar, cream, and honey. Heat over medium heat and then cook at a rolling boil (full boil) for 90 seconds.

3

Remove from heat and gently stir in the sliced almonds.

4

Once cool enough to touch, scoop out a tablespoonful of the mixture and shape it into a 1-inch ball. Place them 4 inches apart on the prepared baking pan and use the back of a spoon to flatten them into 2-inch discs. (You should only fit about 6 on a baking sheet as they will spread a lot).

5

Bake for 11-14 minutes depending on your oven. They need to be dark golden brown or the candy will not set. If it hasn't been browned, cook for a few minutes longer but keep a close eye on them so they don't burn. Do not undercook.

6

Allow the cookies to cool in the pan for 5 minutes, then transfer to the fridge until hard, about 30 minutes.

7

Melt the dark chocolate in a double broiler or microwave.

8

Use a spatula or knife to spread the melted on the smooth side (bottom) of the candy. You can also use a fork to make a wave-like pattern in the chocolate. Place face down back on the baking sheet (chocolate side up) to set.

Notes

Almond Florentines
IngredientsDirections

Peppermint Macarons

Peppermint Macarons

RatingDifficultyIntermediate

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Prep Time20 minsCook Time30 minsTotal Time50 mins

For the macarons:
 140 grams super fine almond flour (about 1 ½ cups)
 120 grams confectioners' sugar (about 1 cup)
 100 grams egg whites (about 3 large egg whites), at room temperature
 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
 1-2 teaspoons red gel food coloring
For the toppings:
 4 ounces white chocolate, melted
 3-4 tablespoons crushed peppermint candy canes
For the peppermint buttercream:
 ½ cup (114 grams) unsalted butter, softened
 1 cup (240 grams) confectioners' sugar
 1 cup (240 grams) confectioners' sugar

For the macarons:
1

Prepare a baking sheet with a silicone baking mat (or if you have enough, prepare 2 baking sheets).

2

Using a fine mesh sieve over a large mixing bowl on a scale, sift almond flour until you reach 140 grams. Discard any large pieces of almond flour. Repeat with the confectioners’ sugar. Whisk together the almond flour and confectioners’ sugar until very well-combined. Set aside.

3

Add egg whites and white sugar to the bowl of your stand mixer, and whisk together. Using a whip attachment, beat the mixture, starting on low. Once soft peaks have been formed, increase the speed to medium. Once medium peaks are achieved, increase the speed to high. Beat on high until stiff peaks have formed. Add in the food colouring and beat until just combined.

4

Remove the bowl from the stand mixer, and place a sieve over top. Pour the dry mixture into the sieve, then sift the dry ingredients into the meringue.

5

Use a rubber spatula to fold the dry ingredients into the meringue. Be careful not to overmix and over-deflate the meringue. The mixture is ready to be piped when it ribbons off your spatula. The batter, when lifted with a spatula, should keep flowing off the spatula in ribbon shapes nonstop, without drizzling off too quickly. If it is coming off in large V-shaped chunks it needs to be folded more. Another test is the figure 8 test: If you can lift some batter and use it to draw several figure 8’s without the stream breaking, it is ready!

6

Add batter to a piping bag with a medium to large-sized round tip (I recommend a large ½-inch top). Pipe 1 - 1 ½-inch small circles of batter onto the prepared baking sheet. Make sure the piping bag is held straight up and perpendicular to the baking sheet.

7

After you’ve piped all the macarons, gently tap the baking sheet multiple times against the counter to remove any air bubbles from the macarons. If some air bubbles still remain, use a toothpick to gently poke them out.

8

Preheat oven to 300°F. While the oven is preheating, allow the macarons to sit and form a “skin”. This “skin” should form anywhere from 8 minutes to an hour. You know the macarons are ready to be baked when you can touch them lightly without having the batter stick to your finger. Keep checking them periodically to see if they have formed a skin.

9

Bake for 15-20 minutes. Check at 15 minutes, and if they are not ready then keep checking every minute. The macarons are ready when the tops are firm and do not move around their base at all. Allow the macarons to cool completely before attempting to remove them from the silicone mat.

For the toppings:
10

Melt the white chocolate in a double broiler or microwave.

11

Dip the tops of half of the macarons into the melted white chocolate then sprinkle with crushed candy canes. Set aside in the fridge to harden.

For the peppermint buttercream:
12

Dip the tops of half of the macarons into the melted white chocolate then sprinkle with crushed candy canes. Set aside in the fridge to harden.

How to assemble:
13

Place buttercream into a piping bag fitted with a large ½ inch round tip.

14

Pipe the buttercream onto the bottom half of the macaron shells (undecorated half).

15

Top each bottom half with the decorated macaron tops.

16

Place into the fridge overnight to mature and meld together.

Ingredients

For the macarons:
 140 grams super fine almond flour (about 1 ½ cups)
 120 grams confectioners' sugar (about 1 cup)
 100 grams egg whites (about 3 large egg whites), at room temperature
 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
 1-2 teaspoons red gel food coloring
For the toppings:
 4 ounces white chocolate, melted
 3-4 tablespoons crushed peppermint candy canes
For the peppermint buttercream:
 ½ cup (114 grams) unsalted butter, softened
 1 cup (240 grams) confectioners' sugar
 1 cup (240 grams) confectioners' sugar

Directions

For the macarons:
1

Prepare a baking sheet with a silicone baking mat (or if you have enough, prepare 2 baking sheets).

2

Using a fine mesh sieve over a large mixing bowl on a scale, sift almond flour until you reach 140 grams. Discard any large pieces of almond flour. Repeat with the confectioners’ sugar. Whisk together the almond flour and confectioners’ sugar until very well-combined. Set aside.

3

Add egg whites and white sugar to the bowl of your stand mixer, and whisk together. Using a whip attachment, beat the mixture, starting on low. Once soft peaks have been formed, increase the speed to medium. Once medium peaks are achieved, increase the speed to high. Beat on high until stiff peaks have formed. Add in the food colouring and beat until just combined.

4

Remove the bowl from the stand mixer, and place a sieve over top. Pour the dry mixture into the sieve, then sift the dry ingredients into the meringue.

5

Use a rubber spatula to fold the dry ingredients into the meringue. Be careful not to overmix and over-deflate the meringue. The mixture is ready to be piped when it ribbons off your spatula. The batter, when lifted with a spatula, should keep flowing off the spatula in ribbon shapes nonstop, without drizzling off too quickly. If it is coming off in large V-shaped chunks it needs to be folded more. Another test is the figure 8 test: If you can lift some batter and use it to draw several figure 8’s without the stream breaking, it is ready!

6

Add batter to a piping bag with a medium to large-sized round tip (I recommend a large ½-inch top). Pipe 1 - 1 ½-inch small circles of batter onto the prepared baking sheet. Make sure the piping bag is held straight up and perpendicular to the baking sheet.

7

After you’ve piped all the macarons, gently tap the baking sheet multiple times against the counter to remove any air bubbles from the macarons. If some air bubbles still remain, use a toothpick to gently poke them out.

8

Preheat oven to 300°F. While the oven is preheating, allow the macarons to sit and form a “skin”. This “skin” should form anywhere from 8 minutes to an hour. You know the macarons are ready to be baked when you can touch them lightly without having the batter stick to your finger. Keep checking them periodically to see if they have formed a skin.

9

Bake for 15-20 minutes. Check at 15 minutes, and if they are not ready then keep checking every minute. The macarons are ready when the tops are firm and do not move around their base at all. Allow the macarons to cool completely before attempting to remove them from the silicone mat.

For the toppings:
10

Melt the white chocolate in a double broiler or microwave.

11

Dip the tops of half of the macarons into the melted white chocolate then sprinkle with crushed candy canes. Set aside in the fridge to harden.

For the peppermint buttercream:
12

Dip the tops of half of the macarons into the melted white chocolate then sprinkle with crushed candy canes. Set aside in the fridge to harden.

How to assemble:
13

Place buttercream into a piping bag fitted with a large ½ inch round tip.

14

Pipe the buttercream onto the bottom half of the macaron shells (undecorated half).

15

Top each bottom half with the decorated macaron tops.

16

Place into the fridge overnight to mature and meld together.

Notes

Peppermint Macarons
IngredientsDirections

Double Smoked Leg Ham with Orange Marmalade and Brown Sugar Glaze

Double Smoked Leg Ham with Orange Marmalade & Brown Sugar Glaze

RatingDifficultyIntermediate

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Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients:
 1 smoked leg ham (skin on)
 250g orange marmalade
 250ml orange juice with pulp
 1 cup brown sugar
 1 tbsp BBQ rub (sweet based rub)
 1 tsp smoked salt
 Cloves (optional)

Method:
1

Combine the orange marmalade, orange juice, brown sugar, BBQ rub and smoked salt in a large bowl, whisking till a smooth consistency.

2

Preheat your BBQ to a 2-zone cooking method on medium heat. If using a smoker, put flavoured wood in at this point to allow it to ignite and be ready to cook.

3

Cut the skin around the ham hock leaving about 3-4 centimetres at the end as this will be used to handle and move the ham.

4

Carefully cut the ski from the hock to the end without piercing through the fat.

5

Put your fingers between the skin and the fat layer and carefully remove the skin from the ham – discard or use it for stocks/soups in the future.

6

Score the fat layer in a checker or diamond pattern carefully without piercing through the meat layer. At this point, you can remove cloves if desired.

7

Using a pastry brush or BBQ brush, glaze the ham with the orange marmalade mixture.

8

Place the ham on a wire rack about a pan or oven dish that is filled halfway with water.

9

Place your BBQ away from the heat source and close the lid.

10

Maintain medium heat and glaze with the mixture every 15-20 minutes.

11

Once the ham reaches an internal temperature of 60c remove it from the heat.

12

If cloves were added, remove these and discard them.

13

Glaze one last time, let sit for 5 minutes and then slice to serve.

Ingredients

Ingredients:
 1 smoked leg ham (skin on)
 250g orange marmalade
 250ml orange juice with pulp
 1 cup brown sugar
 1 tbsp BBQ rub (sweet based rub)
 1 tsp smoked salt
 Cloves (optional)

Directions

Method:
1

Combine the orange marmalade, orange juice, brown sugar, BBQ rub and smoked salt in a large bowl, whisking till a smooth consistency.

2

Preheat your BBQ to a 2-zone cooking method on medium heat. If using a smoker, put flavoured wood in at this point to allow it to ignite and be ready to cook.

3

Cut the skin around the ham hock leaving about 3-4 centimetres at the end as this will be used to handle and move the ham.

4

Carefully cut the ski from the hock to the end without piercing through the fat.

5

Put your fingers between the skin and the fat layer and carefully remove the skin from the ham – discard or use it for stocks/soups in the future.

6

Score the fat layer in a checker or diamond pattern carefully without piercing through the meat layer. At this point, you can remove cloves if desired.

7

Using a pastry brush or BBQ brush, glaze the ham with the orange marmalade mixture.

8

Place the ham on a wire rack about a pan or oven dish that is filled halfway with water.

9

Place your BBQ away from the heat source and close the lid.

10

Maintain medium heat and glaze with the mixture every 15-20 minutes.

11

Once the ham reaches an internal temperature of 60c remove it from the heat.

12

If cloves were added, remove these and discard them.

13

Glaze one last time, let sit for 5 minutes and then slice to serve.

Notes

Double Smoked Leg Ham with Orange Marmalade & Brown Sugar Glaze
IngredientsDirections

Zesty Lemon and Rocket Pesto with Fusilli Pasta, Bocconcini, and Tomatoes

Zesty Lemon and Rocket Pesto

RatingDifficultyIntermediate

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Prep Time30 minsTotal Time30 mins

For the pesto:
 ½ cup 125ml light olive oil
 200g rocket
 60g blanched almonds
 1 cloves garlic, thinly sliced
 1 tbsp lemon juice
 1 tsp lemon rind
 130g grated Parmesan
 1 tsp flakes salt
 ¼ tsp pepper
 3 tbsp extra virgin olive oil
 400g cherry tomatoes, halved
 4 basil leaves
 100g green beans, trimmed
 1 packet (500g) fusilli pasta
 200g Bocconcini mozzarella cut in quarters
 Toasted flaked almond

Method:
1

Pour the olive oil and rocket into a food processor, and blend for about 30 seconds until the ingredients are combined but not smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.

2

Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.

3

Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut them into 2 centimetres pieces.

4

Cook the pasta according to packaging instructions, reserving ⅓ of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, and serve immediately.

Ingredients

For the pesto:
 ½ cup 125ml light olive oil
 200g rocket
 60g blanched almonds
 1 cloves garlic, thinly sliced
 1 tbsp lemon juice
 1 tsp lemon rind
 130g grated Parmesan
 1 tsp flakes salt
 ¼ tsp pepper
 3 tbsp extra virgin olive oil
 400g cherry tomatoes, halved
 4 basil leaves
 100g green beans, trimmed
 1 packet (500g) fusilli pasta
 200g Bocconcini mozzarella cut in quarters
 Toasted flaked almond

Directions

Method:
1

Pour the olive oil and rocket into a food processor, and blend for about 30 seconds until the ingredients are combined but not smooth. Scrape down the side and continue blending, add almond, half the garlic, lemon juice, parmesan cheese and rind, half of the salt and pepper. Gradually add the remaining olive oil and blend until all the ingredients are just combined.

2

Into a bowl let tomatoes infuse with extra virgin olive oil, the other half of the garlic, the remaining salt, fresh basil leaves and lemon rind for 20 minutes.

3

Bring some water to a boil and blanch the green beans for 4 minutes, drain and soak them in iced water for 5 minutes, then cut them into 2 centimetres pieces.

4

Cook the pasta according to packaging instructions, reserving ⅓ of the cooking water, toss cooked pasta with pesto and reserved cooking water, add the tomatoes, green beans, bocconcini, toasted almond flakes, and the remaining grated parmesan, and serve immediately.

Notes

Zesty Lemon and Rocket Pesto with Fusilli Pasta, Bocconcini, and Tomatoes
IngredientsDirections

Frenched Lamb Rack with Toasted Pistachio Herb Crust

Frenched Lamb Rack with Toasted Pistachio Herb Crust

RatingDifficultyIntermediate

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Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

Ingredients:
 2 Frenched lamb racks, fat trimmed (6-9 bones per rack)
 2 tbsp herbs de Provence
 1 tbsp vegetable oil
 1 cup (150g) pistachios, toasted, finely chopped
 2 tbsp (40g) breadcrumbs, toasted
 2 tbsp garlic oil
 ¼ cup (60g) Dijon mustard
 2 tbsp walnut honey

Method:
1

Preheat BBQ to medium-high.

2

Pat lamb dry with kitchen paper and coat with herbs de Provence; season to taste with salt and pepper. Heat oil in a medium cast-iron skillet on the gas cooktop on the side burner; add lamb and brown on all sides for 5-7 minutes or until golden. Set aside to rest for 10 minutes.

3

In a medium bowl, mix pistachios, bread crumbs and garlic oil.

4

Combine Dijon mustard and honey; brush all over the lamb; press the pistachio mixture over the lamb, ensuring the mustard layer is covered.

5

Preheat BBQ to medium-low and set up for indirect cooking.

6

Place the lamb rack on the grill (away from the heat source) and close the lid.

7

After 20 minutes, wrap each bone with foil to prevent over-blackening. Continue cooking, with the lid on, for a further 15 minutes, or until the core temperature of the lamb reaches 50-52 Celcius when using a temperature probe.

8

Once the desired temperature is reached, remove from the heat, and rest for 5-7 minutes before slicing in 2 bone increments. Serve immediately.

Ingredients

Ingredients:
 2 Frenched lamb racks, fat trimmed (6-9 bones per rack)
 2 tbsp herbs de Provence
 1 tbsp vegetable oil
 1 cup (150g) pistachios, toasted, finely chopped
 2 tbsp (40g) breadcrumbs, toasted
 2 tbsp garlic oil
 ¼ cup (60g) Dijon mustard
 2 tbsp walnut honey

Directions

Method:
1

Preheat BBQ to medium-high.

2

Pat lamb dry with kitchen paper and coat with herbs de Provence; season to taste with salt and pepper. Heat oil in a medium cast-iron skillet on the gas cooktop on the side burner; add lamb and brown on all sides for 5-7 minutes or until golden. Set aside to rest for 10 minutes.

3

In a medium bowl, mix pistachios, bread crumbs and garlic oil.

4

Combine Dijon mustard and honey; brush all over the lamb; press the pistachio mixture over the lamb, ensuring the mustard layer is covered.

5

Preheat BBQ to medium-low and set up for indirect cooking.

6

Place the lamb rack on the grill (away from the heat source) and close the lid.

7

After 20 minutes, wrap each bone with foil to prevent over-blackening. Continue cooking, with the lid on, for a further 15 minutes, or until the core temperature of the lamb reaches 50-52 Celcius when using a temperature probe.

8

Once the desired temperature is reached, remove from the heat, and rest for 5-7 minutes before slicing in 2 bone increments. Serve immediately.

Notes

Frenched Lamb Rack with Toasted Pistachio Herb Crust
IngredientsDirections

Tiger Prawns with Argentinian Chimichurri

Tiger Prawns with Argentinian Chimichurri

RatingDifficultyIntermediate

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Prep Time15 minsCook Time10 minsTotal Time25 mins

For the prawns:
 500g Tiger Prawns
 ½ cup salted butter, melted
 1 tsp minced garlic
 1/4 tsp cumin
 1/4 tsp smoked paprika
 ¼ tsp onion powder
 ¼ tsp cinnamon
For the chimichurri:
 1 shallot, finely chopped
 1 red chili, finely chopped
 1 tbsp minced garlic
 ½ cup red wine vinegar
 1 tsp cracked salt
 1/2 tsp cracked black pepper
 1/2 cup finely chopped coriander
 ¼ cup finely chopped flat-leaf parsley
 2 tbsp finely chopped oregano
 ¾ cup extra-virgin olive oil

Method:
1

Combine the melted butter, garlic, cumin, paprika, onion and cinnamon and set aside.

2

Combine all the ingredients for the chimichurri, mix well and set aside.

3

Preheat your BBQ grill to high. If using charcoal make sure that the grill is not too close to the coals but is still at a very hot temperature.

4

Split the prawns down the middle, cutting from the top side with a very sharp knife and set, the meat side up on a baking tray or plate.

5

Brush the prawns with the melted butter mixture on the meat side.

6

Placing the prawn's shell side down, meat side up on your grill, and brush well with the chimichurri mix.

7

Allow cooking for 4-6 minutes, depending on your grill. Once the flesh turns white and is no longer opaque, the prawns are ready.

8

Remove from the heat, apply a little more chimichurri and serve with grilled lemon wedges for acidity.

Notes:
9

The original recipe calls for King Prawns and these can be used. However, bear in mind these are bigger prawns and you’ll need to increase the number of ingredients to cover the extra size.

10

You can remove the heads if you wish. However, they plate nicer with the head still attached.

Ingredients

For the prawns:
 500g Tiger Prawns
 ½ cup salted butter, melted
 1 tsp minced garlic
 1/4 tsp cumin
 1/4 tsp smoked paprika
 ¼ tsp onion powder
 ¼ tsp cinnamon
For the chimichurri:
 1 shallot, finely chopped
 1 red chili, finely chopped
 1 tbsp minced garlic
 ½ cup red wine vinegar
 1 tsp cracked salt
 1/2 tsp cracked black pepper
 1/2 cup finely chopped coriander
 ¼ cup finely chopped flat-leaf parsley
 2 tbsp finely chopped oregano
 ¾ cup extra-virgin olive oil

Directions

Method:
1

Combine the melted butter, garlic, cumin, paprika, onion and cinnamon and set aside.

2

Combine all the ingredients for the chimichurri, mix well and set aside.

3

Preheat your BBQ grill to high. If using charcoal make sure that the grill is not too close to the coals but is still at a very hot temperature.

4

Split the prawns down the middle, cutting from the top side with a very sharp knife and set, the meat side up on a baking tray or plate.

5

Brush the prawns with the melted butter mixture on the meat side.

6

Placing the prawn's shell side down, meat side up on your grill, and brush well with the chimichurri mix.

7

Allow cooking for 4-6 minutes, depending on your grill. Once the flesh turns white and is no longer opaque, the prawns are ready.

8

Remove from the heat, apply a little more chimichurri and serve with grilled lemon wedges for acidity.

Notes:
9

The original recipe calls for King Prawns and these can be used. However, bear in mind these are bigger prawns and you’ll need to increase the number of ingredients to cover the extra size.

10

You can remove the heads if you wish. However, they plate nicer with the head still attached.

Notes

Tiger Prawns with Argentinian Chimichurri
IngredientsDirections

Peanut Butter Hazelnut Christmas Trees

Susie's Peanut Butter Hazelnut Christmas Trees

RatingDifficultyBeginner

Cook Time30 minsTotal Time30 mins

 2 400ml coconut milk
 ¼ cup Mayver’s Super Peanut Butter
 1 tbsp Mayver's Super Peanut Butter. for drizzle
 ¼ cup Mayver’s Cacao & Hazelnut Spread
 1 tbsp Mayver's Cacao & Hazelnut Spread, for drizzle
 ½ cup honey

1

Blend 1 can coconut milk with Mayver’s Peanut Butter and ½ the honey. And the other can of coconut milk with Mayver’s Cacao & Hazelnut Spread and other ½ of the honey. Pour into ice-cream mould’s and let set in freezer.

2

Once set, drizzle with peanut butter or cacao spread before enjoying.

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Ingredients

 2 400ml coconut milk
 ¼ cup Mayver’s Super Peanut Butter
 1 tbsp Mayver's Super Peanut Butter. for drizzle
 ¼ cup Mayver’s Cacao & Hazelnut Spread
 1 tbsp Mayver's Cacao & Hazelnut Spread, for drizzle
 ½ cup honey

Directions

1

Blend 1 can coconut milk with Mayver’s Peanut Butter and ½ the honey. And the other can of coconut milk with Mayver’s Cacao & Hazelnut Spread and other ½ of the honey. Pour into ice-cream mould’s and let set in freezer.

2

Once set, drizzle with peanut butter or cacao spread before enjoying.

Notes

Peanut Butter & Hazelnut Christmas Trees
IngredientsDirections

Toasted Hazelnut and Pear Dressing

Toasted Hazelnut and Pear Dressing

RatingDifficultyBeginner

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Prep Time11 minsTotal Time11 mins

Ingredients:
 1 1/2 Tablespoons (30ml) sherry vinegar
 ½ cup (125ml) cold water
 ½ each (100g) ripe pear, cut into large chunks
 ½ small (8g) shallot, peeled
 1 small garlic clove, peeled
 3 each (20g) dates, pitted
 ½ teaspoon (3g) Dijon mustard
 ¼ small lemon, peeled
 ½ teaspoon Pumpkin Spice
 1 teaspoon salt, optional
 ¼ cup (32g) toasted hazelnuts

Directions:
1

Place all ingredients into the Vitamix container in the order listed and secure the blade base.

2

Start the blender at its lowest speed, then quickly increase it to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.

Ingredients

Ingredients:
 1 1/2 Tablespoons (30ml) sherry vinegar
 ½ cup (125ml) cold water
 ½ each (100g) ripe pear, cut into large chunks
 ½ small (8g) shallot, peeled
 1 small garlic clove, peeled
 3 each (20g) dates, pitted
 ½ teaspoon (3g) Dijon mustard
 ¼ small lemon, peeled
 ½ teaspoon Pumpkin Spice
 1 teaspoon salt, optional
 ¼ cup (32g) toasted hazelnuts

Directions

Directions:
1

Place all ingredients into the Vitamix container in the order listed and secure the blade base.

2

Start the blender at its lowest speed, then quickly increase it to its highest speed. Blend for 1 minute. Refrigerate until chilled before serving.

Notes

Toasted Hazelnut and Pear Dressing
IngredientsDirections

Tis The Season Smoothie

Tis The Season Smoothie

RatingDifficultyBeginner

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Prep Time11 minsTotal Time11 mins

Ingredients:
 ¾ cup (180ml) cranberry juice
 1 tablespoon maple syrup, optional
 2 (360g) granny smith apples, quartered, seeded
 ½ cup (60g) frozen raspberries
 ½ cup (65g) ice cubes

Directions:
1

Place all ingredients into the Vitamix container in the order listed and secure the lid.

2

Start the blender at its lowest speed, then quickly increase it to its highest speed.

3

Blend for 45 seconds or until desired consistency is reached, using the tamper to push ingredients toward the blades.

Ingredients

Ingredients:
 ¾ cup (180ml) cranberry juice
 1 tablespoon maple syrup, optional
 2 (360g) granny smith apples, quartered, seeded
 ½ cup (60g) frozen raspberries
 ½ cup (65g) ice cubes

Directions

Directions:
1

Place all ingredients into the Vitamix container in the order listed and secure the lid.

2

Start the blender at its lowest speed, then quickly increase it to its highest speed.

3

Blend for 45 seconds or until desired consistency is reached, using the tamper to push ingredients toward the blades.

Notes

Tis The Season Smoothie
IngredientsDirections

Holiday Sugar Cookies

Holiday Sugar Cookies

RatingDifficultyIntermediate

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Prep Time52 minsCook Time8 minsTotal Time1 hr

Ingredients:
 225g butter
 220g caster caster sugar
 ½ teaspoon almond extract
 1 large egg
 280g plain flour
 ½ teaspoon bicarbonate of soda

Directions:
1

Preheat oven to 190°C (375°F). Line a baking sheet with baking paper.

2

Place butter, sugar, almond extract, and egg into your Vitamix container in the order listed and secure the lid.

3

Select the lowest setting. Start the machine, slowly increase speed to Variable 6, and blend for 20 seconds.

4

Remove the lid plug and begin Pulsing as you add in half of the flour and baking soda.

5

Stop the machine and scrape the container. Add the remaining flour and baking soda. Pulse 15 to 18 times on Variable 5, or until combined. If the dough becomes too thick, scrape the sides again.

6

Remove the dough and wrap it in plastic wrap. Chill in the refrigerator for 30 to 40 minutes.

7

Roll out the dough, cut it into desired shapes, and place it on the prepared baking sheet. Bake for 8 minutes, or until golden.

Ingredients

Ingredients:
 225g butter
 220g caster caster sugar
 ½ teaspoon almond extract
 1 large egg
 280g plain flour
 ½ teaspoon bicarbonate of soda

Directions

Directions:
1

Preheat oven to 190°C (375°F). Line a baking sheet with baking paper.

2

Place butter, sugar, almond extract, and egg into your Vitamix container in the order listed and secure the lid.

3

Select the lowest setting. Start the machine, slowly increase speed to Variable 6, and blend for 20 seconds.

4

Remove the lid plug and begin Pulsing as you add in half of the flour and baking soda.

5

Stop the machine and scrape the container. Add the remaining flour and baking soda. Pulse 15 to 18 times on Variable 5, or until combined. If the dough becomes too thick, scrape the sides again.

6

Remove the dough and wrap it in plastic wrap. Chill in the refrigerator for 30 to 40 minutes.

7

Roll out the dough, cut it into desired shapes, and place it on the prepared baking sheet. Bake for 8 minutes, or until golden.

Notes

Holiday Sugar Cookies
IngredientsDirections

Walnut Mutekke

Walnut Mutekke

RatingDifficultyIntermediate

Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Pastry
 225 g plain flour
 75g butter, cubed and freezed for 30 minutes to 1 hour
 125 sour cream
 1 egg yolk pinch of salt
 1/2 tsp baking powder
Filling
 250g walnuts
 100g sugar
 1 egg white
 1 tbsp honey
 1 orange zest
 1 tsp vanilla extract
 1/2 tsp ground cardamom Icing sugar for dusting

1

Place flour and cubed butter into a bowl of vitamix in listed order and pulse on speed 5 a few times until mixture resembles crumbs (3-5 pulses within 3-4 second intervals).

2

Move the mixture to a bench or a mixing bowl, make a well in the centre and add sour cream and egg yolk. Mix gently until dough comes together. Divide dough into 2 equal pieces, shape into discs, wrap in cling film and set aside to rest for at least 30 minutes.

3

In the meantime make the walnut filling, prepare and line cooking tray and preheat oven to 160C Fan Forced.

4

To make the walnut filling place all ingredients into the bowl of vitamix and pulse on speed 5 until your mixture turns into a paste with some walnuts still remaining in small chunks for texture.

5

Place one of the dough discs onto lightly floured bench and roll to 5mm thick. Cut into 8 triangles like you would with pizza. Place 1 tsp of walnut mixture onto wide end of each triangle, tuck the wide sides and roll towards the end point.

6

Place mutekke cookies on a tray and bake for 20-25 minutes or until golden. Remove from oven, move to a cooling rack. Once cooled roll in icing sugar.

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Ingredients

Pastry
 225 g plain flour
 75g butter, cubed and freezed for 30 minutes to 1 hour
 125 sour cream
 1 egg yolk pinch of salt
 1/2 tsp baking powder
Filling
 250g walnuts
 100g sugar
 1 egg white
 1 tbsp honey
 1 orange zest
 1 tsp vanilla extract
 1/2 tsp ground cardamom Icing sugar for dusting

Directions

1

Place flour and cubed butter into a bowl of vitamix in listed order and pulse on speed 5 a few times until mixture resembles crumbs (3-5 pulses within 3-4 second intervals).

2

Move the mixture to a bench or a mixing bowl, make a well in the centre and add sour cream and egg yolk. Mix gently until dough comes together. Divide dough into 2 equal pieces, shape into discs, wrap in cling film and set aside to rest for at least 30 minutes.

3

In the meantime make the walnut filling, prepare and line cooking tray and preheat oven to 160C Fan Forced.

4

To make the walnut filling place all ingredients into the bowl of vitamix and pulse on speed 5 until your mixture turns into a paste with some walnuts still remaining in small chunks for texture.

5

Place one of the dough discs onto lightly floured bench and roll to 5mm thick. Cut into 8 triangles like you would with pizza. Place 1 tsp of walnut mixture onto wide end of each triangle, tuck the wide sides and roll towards the end point.

6

Place mutekke cookies on a tray and bake for 20-25 minutes or until golden. Remove from oven, move to a cooling rack. Once cooled roll in icing sugar.

Notes

Walnut Mutekke
IngredientsDirections

Gingerbread Latte Cake with Gingerbread Coffee Syrup

Gingerbread Latte Cake Featured

Rating

For the cake:
 140g unsalted butter
 100g light brown muscovado sugar
 80g black treacle
 60g golden syrup
 2 free range eggs
 2 free range egg yolks
 3 tbsp gingerbread syrup
 300g plain flour
 1 tsp ground ginger
 1 tsp ground nutmeg
 1 tsp ground cinnamon
 2 tsp baking powder
 1/2 tsp salt
 170ml milk, warmed
For the coffee syrup:
 60ml strongly brewed coffee or a double espresso
 40g caster sugar
For the gingerbread buttercream:
 100g very soft unsalted butter
 225g icing sugar
 1 tbsp gingerbread syrup
 Milk (if needed)
 Gold sprinkles or crushed gingerbread biscuits to decorate

1

Preheat the oven to Gas 4/180°C/fan 160°C. Grease the base and sides of two 20cm round cake tins. Line the bases with baking paper.

2

Beat the butter and sugar with an electric whisk until light and creamy. The longer you beat, the fluffier your sponges will be.

3

Add the treacle, syrup, eggs, egg yolks and gingerbread syrup and mix until well combined.

4

Sift together the flour, spices, baking powder and salt. Add to the wet ingredients in two batches, alternating each time with the warmed milk. Beat until nicely combined.

5

Divide the mixture between the two tins. Bake in the oven for 25 mins, or until the sponges are risen and golden and a skewer inserted into the centre comes out clean. Leave the sponges in the tins while you make the coffee syrup.

6

Brew your coffee for the coffee syrup. Add it to a bowl and stir in the sugar. Keep stirring until the sugar is dissolved and doesn’t feel grainy in the bowl. Drizzle or brush the syrup over the surface of the sponges. You want to use around three or four tbsp of the syrup per sponge – you’re not trying to flood them! Remove from the tins when cool.

7

Next, make the gingerbread buttercream. Beat the butter for about five minutes until soft and very pale. Add the gingerbread syrup.

8

Sift the icing sugar and add it gradually to the butter mixture. Beat well after each addition. If your frosting is a little stiff once you’ve added all the icing sugar, beat in a dribble of milk.

9

Remove the sponges from the tins and spread buttercream on one of them. Pop the second on top and decorate with the rest of the buttercream. Finish with sprinkles and serve!

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Ingredients

For the cake:
 140g unsalted butter
 100g light brown muscovado sugar
 80g black treacle
 60g golden syrup
 2 free range eggs
 2 free range egg yolks
 3 tbsp gingerbread syrup
 300g plain flour
 1 tsp ground ginger
 1 tsp ground nutmeg
 1 tsp ground cinnamon
 2 tsp baking powder
 1/2 tsp salt
 170ml milk, warmed
For the coffee syrup:
 60ml strongly brewed coffee or a double espresso
 40g caster sugar
For the gingerbread buttercream:
 100g very soft unsalted butter
 225g icing sugar
 1 tbsp gingerbread syrup
 Milk (if needed)
 Gold sprinkles or crushed gingerbread biscuits to decorate

Directions

1

Preheat the oven to Gas 4/180°C/fan 160°C. Grease the base and sides of two 20cm round cake tins. Line the bases with baking paper.

2

Beat the butter and sugar with an electric whisk until light and creamy. The longer you beat, the fluffier your sponges will be.

3

Add the treacle, syrup, eggs, egg yolks and gingerbread syrup and mix until well combined.

4

Sift together the flour, spices, baking powder and salt. Add to the wet ingredients in two batches, alternating each time with the warmed milk. Beat until nicely combined.

5

Divide the mixture between the two tins. Bake in the oven for 25 mins, or until the sponges are risen and golden and a skewer inserted into the centre comes out clean. Leave the sponges in the tins while you make the coffee syrup.

6

Brew your coffee for the coffee syrup. Add it to a bowl and stir in the sugar. Keep stirring until the sugar is dissolved and doesn’t feel grainy in the bowl. Drizzle or brush the syrup over the surface of the sponges. You want to use around three or four tbsp of the syrup per sponge – you’re not trying to flood them! Remove from the tins when cool.

7

Next, make the gingerbread buttercream. Beat the butter for about five minutes until soft and very pale. Add the gingerbread syrup.

8

Sift the icing sugar and add it gradually to the butter mixture. Beat well after each addition. If your frosting is a little stiff once you’ve added all the icing sugar, beat in a dribble of milk.

9

Remove the sponges from the tins and spread buttercream on one of them. Pop the second on top and decorate with the rest of the buttercream. Finish with sprinkles and serve!

Notes

Gingerbread latte cake
IngredientsDirections

Chai Spiced Mince Pies

Spiced Mince Pies

Rating

For the filling:
 360g (2 cups) dried mixed fruit - you can buy this from the supermarket
 200g (1 cup) brown sugar
 50g (1/3 cup) slivered almonds, finely chopped
 1 apple - peeled, cored and quartered
 2 teaspoons of Chai Walli Ground Chai Dust*
 40g butter, melted
 2 tablespoons brandy (optional)
 3 teaspoons finely grated lemon rind
 1 tablespoon fresh lemon juice
 1 egg, lightly whisked
 1 teaspoon white sugar
For the pastry:
 300g (2 cups) plain flour
 70g (1/3 cup) caster sugar
 160g chilled butter, chopped
 1 egg yolk

1

To prepare the fruit mixture, finely chop half of the mixed fruit and put it into a large bowl.

2

Add brown sugar, almonds, chopped apple pieces, butter, brandy (if using), lemon rind, lemon juice, ground chai and the remaining mixed fruit. Note: if you're not using brandy, replace with 1 tablespoon of water.

3

Stir until well combined. Cover with a reusable wrap or lid and set aside overnight, stirring occasionally, to macerate (infuse the fruit - yum!).

4

The next day: Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.

5

To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.

6

Add the egg yolk and 2 tablespoons of water. Mix until it starts to come together, then put it onto your clean bench.

7

Using your hands, shape the dough into a round and cover it with a reusable wrap.

8

Place in the fridge for 20 minutes to cool and rest.

9

Preheat your oven to 180C.

10

Roll out the pastry on a lightly floured surface until approximately 5mm/.5cm thick.

11

Use something round to cut circles into the pastry. You can use a pastry cutter-shape (we used one that was 8.5cm in diameter), or even a glass jar or cup. Cut out 20 rounds.

12

Using a 5cm-diameter star-shaped pastry cutter, cut 20 stars from the remaining pastry. If you don't have a cutter, use a sharp knife and get creative!

13

Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs.

14

Divide the fruit mince among the pastry cases. Top with pastry stars.

15

Brush the stars lightly with the egg and sprinkle with white sugar.

16

Bake for 20-25 minutes or until light golden.

17

Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

18

Serve with a steaming cup of fresh chai!

*Uppma has used the ground Chai Dust for this recipe, which is the gorgeous Golden Chai that they grind in house. This makes it super simple to add to any baking. However, you can also use any of their chai blends (even the Caffeine Free blends) and simply grind these to a powder at home using a coffee or spice grinder.

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Ingredients

For the filling:
 360g (2 cups) dried mixed fruit - you can buy this from the supermarket
 200g (1 cup) brown sugar
 50g (1/3 cup) slivered almonds, finely chopped
 1 apple - peeled, cored and quartered
 2 teaspoons of Chai Walli Ground Chai Dust*
 40g butter, melted
 2 tablespoons brandy (optional)
 3 teaspoons finely grated lemon rind
 1 tablespoon fresh lemon juice
 1 egg, lightly whisked
 1 teaspoon white sugar
For the pastry:
 300g (2 cups) plain flour
 70g (1/3 cup) caster sugar
 160g chilled butter, chopped
 1 egg yolk

Directions

1

To prepare the fruit mixture, finely chop half of the mixed fruit and put it into a large bowl.

2

Add brown sugar, almonds, chopped apple pieces, butter, brandy (if using), lemon rind, lemon juice, ground chai and the remaining mixed fruit. Note: if you're not using brandy, replace with 1 tablespoon of water.

3

Stir until well combined. Cover with a reusable wrap or lid and set aside overnight, stirring occasionally, to macerate (infuse the fruit - yum!).

4

The next day: Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.

5

To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.

6

Add the egg yolk and 2 tablespoons of water. Mix until it starts to come together, then put it onto your clean bench.

7

Using your hands, shape the dough into a round and cover it with a reusable wrap.

8

Place in the fridge for 20 minutes to cool and rest.

9

Preheat your oven to 180C.

10

Roll out the pastry on a lightly floured surface until approximately 5mm/.5cm thick.

11

Use something round to cut circles into the pastry. You can use a pastry cutter-shape (we used one that was 8.5cm in diameter), or even a glass jar or cup. Cut out 20 rounds.

12

Using a 5cm-diameter star-shaped pastry cutter, cut 20 stars from the remaining pastry. If you don't have a cutter, use a sharp knife and get creative!

13

Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs.

14

Divide the fruit mince among the pastry cases. Top with pastry stars.

15

Brush the stars lightly with the egg and sprinkle with white sugar.

16

Bake for 20-25 minutes or until light golden.

17

Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

18

Serve with a steaming cup of fresh chai!

Notes

Chai Spiced Mince Pies
IngredientsDirections

Peach and Passionfruit Ricotta Cheesecakes

Peach and Passionfruit Ricotta Cheesecakes by The Fast 800

Rating

Prep Time20 minsCook Time5 minsTotal Time25 mins

 60 g macadamias, roughly chopped
 30 g shaved coconut
 300 g full fat cream cheese
 150 g full fat ricotta
 1 lime, zest and juice
 1 ½ tsp vanilla extract
 100 ml juice from the peaches
 6 passionfruit, pulp (or 120g pulp)
 6 peach halves in juice (about 300g)

1

Pull out the cream cheese and ricotta from the fridge to warm up a little.

2

Toast coconut and macadamias in a dry fry pan over medium heat for a few minutes - stir regularly to avoid burning. It should be golden and smell delicious.

3

In a large bowl, beat cream cheese, ricotta, lime zest and juice, vanilla, and juice from the peaches with an electric beater.

4

In 6 jars, layer the coconut and macadamia, followed by the cream cheese mix, then spoon over the passionfruit pulp and top with peaches.

5

Screw the lids on and keep refrigerated until ready to serve.

Notes:

  • Use frozen passionfruit pulp if they’re not in season.
  • Use peaches canned in juice (not syrup) to keep the sugar content low. This also means you can make these cheesecakes year round!

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Ingredients

 60 g macadamias, roughly chopped
 30 g shaved coconut
 300 g full fat cream cheese
 150 g full fat ricotta
 1 lime, zest and juice
 1 ½ tsp vanilla extract
 100 ml juice from the peaches
 6 passionfruit, pulp (or 120g pulp)
 6 peach halves in juice (about 300g)

Directions

1

Pull out the cream cheese and ricotta from the fridge to warm up a little.

2

Toast coconut and macadamias in a dry fry pan over medium heat for a few minutes - stir regularly to avoid burning. It should be golden and smell delicious.

3

In a large bowl, beat cream cheese, ricotta, lime zest and juice, vanilla, and juice from the peaches with an electric beater.

4

In 6 jars, layer the coconut and macadamia, followed by the cream cheese mix, then spoon over the passionfruit pulp and top with peaches.

5

Screw the lids on and keep refrigerated until ready to serve.

Notes

Peach and Passionfruit Ricotta Cheesecakes
IngredientsDirections

Elato Charcuterie Board

Elato Charcuterie Board (2)

RatingDifficultyIntermediate

Prep Time30 minsTotal Time30 mins

 1 Bag of crushed ice
 Corinthians wafers from Woolworths
 Elato ice cream (including ice-cream balls on spoons or in edible cups from Godiva Chocolate)
 Chocolate dipped coffee beans
 Green grapes with White Chocolate Melts, coloured with Queen Rainbow Food Colours with Dollar Sweets Stars
 Fresh or frozen bananas, dipped on chocolate
 Fresh or frozen raspberries
 Fresh or frozen blueberries
 Fresh or frozen strawberries
 Jumbo marshmallows dipped in chocolate, covered with Dollar Sweets Stars
 Mini Choc Mud cupcakes or any cake or biscuit you love
 Dr. Oetker Edible Decorations Giant Stars
 100 g any type of chocolate
 2 tbsp Coconut oil
 Waffle Cones
 Pink Pattaya (Red Dragon Fruit)

1

Prepare all your items in advance so they’ll be ready and easy to simply lay on a bed of ice. Use a platter, board or tray with a little depth to it for the ice which looks great and of course, will help to keep the ice cream and accompaniments firm and appetising for longer.

2

To make the chocolate dip, combine broken chocolate pieces and coconut oil in a microwave safe cup or bowl. Microwave for 30 seconds on high, remove, and stir. Return to the microwave for 30 seconds on high, remove and stir. If not fully melted, return for 30 seconds. Dip your frozen fruit or frozen marshmallows into the melt.

3

Skewers are ideal for summer charcuterie boards. Fruit skewers in particular look great and allow for easy pick-up and dipping. Also, colour blocking is always effective on a charcuterie board and skewers offer a great way to colour block.

4

Choose a theme to please your guests – brightly coloured cake pops, snakes and frogs work a treat for kids and drunken chocolate-covered fruits for adults are sure to please.

5

Be sure to include fresh or frozen berries that aren’t chocolate-covered for those who want a healthier option and as a great complement to the ice cream.

6

Think outside the box: even salty items are a great accompaniment to ice cream. Crunchy textures work well with the softness and smoothness of ice cream. Salted pretzels, caramelised and salted nuts, chopped-up dried fruits, granola or even broken left-over biccies from the pantry are great. A simple coulis to pour on top of the ice cream is also a crowd pleaser.

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Ingredients

 1 Bag of crushed ice
 Corinthians wafers from Woolworths
 Elato ice cream (including ice-cream balls on spoons or in edible cups from Godiva Chocolate)
 Chocolate dipped coffee beans
 Green grapes with White Chocolate Melts, coloured with Queen Rainbow Food Colours with Dollar Sweets Stars
 Fresh or frozen bananas, dipped on chocolate
 Fresh or frozen raspberries
 Fresh or frozen blueberries
 Fresh or frozen strawberries
 Jumbo marshmallows dipped in chocolate, covered with Dollar Sweets Stars
 Mini Choc Mud cupcakes or any cake or biscuit you love
 Dr. Oetker Edible Decorations Giant Stars
 100 g any type of chocolate
 2 tbsp Coconut oil
 Waffle Cones
 Pink Pattaya (Red Dragon Fruit)

Directions

1

Prepare all your items in advance so they’ll be ready and easy to simply lay on a bed of ice. Use a platter, board or tray with a little depth to it for the ice which looks great and of course, will help to keep the ice cream and accompaniments firm and appetising for longer.

2

To make the chocolate dip, combine broken chocolate pieces and coconut oil in a microwave safe cup or bowl. Microwave for 30 seconds on high, remove, and stir. Return to the microwave for 30 seconds on high, remove and stir. If not fully melted, return for 30 seconds. Dip your frozen fruit or frozen marshmallows into the melt.

3

Skewers are ideal for summer charcuterie boards. Fruit skewers in particular look great and allow for easy pick-up and dipping. Also, colour blocking is always effective on a charcuterie board and skewers offer a great way to colour block.

4

Choose a theme to please your guests – brightly coloured cake pops, snakes and frogs work a treat for kids and drunken chocolate-covered fruits for adults are sure to please.

5

Be sure to include fresh or frozen berries that aren’t chocolate-covered for those who want a healthier option and as a great complement to the ice cream.

6

Think outside the box: even salty items are a great accompaniment to ice cream. Crunchy textures work well with the softness and smoothness of ice cream. Salted pretzels, caramelised and salted nuts, chopped-up dried fruits, granola or even broken left-over biccies from the pantry are great. A simple coulis to pour on top of the ice cream is also a crowd pleaser.

Notes

Elato Charcuterie Board
IngredientsDirections

Sticky Date Cake with Butterscotch Sauce

Sticky Date Cake

Rating

For the cake:
 1 cup 1 cup dried dates, chopped
 ¾ cup water
 1 tsp McKenzie’s Bi-Carb Soda
 250g butter, diced and softened
 1 ½ cups caster sugar -
 2 extra large eggs
 2 cups plain flour
 1 tsp McKenzie’s Ground Cinnamon
For the butterscotch sauce:
 ½ cup brown sugar
 ½ cup cream
 40g butter
For the cream:
 300ml tub cream
 250g mascarpone

1

Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of 2 x 20cm cake pans.

2

Combine dates and water in a small saucepan, bring to a boil. Remove from heat, stir in bi-carb and set aside.

3

Place butter and sugar in the bowl of an electric mixer, beat until pale and creamy. Add eggs one at a time, ensuring well combined before adding the next. Fold in the flour and cinnamon, with the date mixture, mixing until the batter is smooth. Pour batter evenly between prepared pans and bake for 35 minutes, or until cake springs back when gently pressed. Allow to cool for 10 minutes, before removing to a wire rack to cool completely.

4

Meanwhile, for the sauce, combine sugar, cream and butter in a small saucepan. Bring to a boil, reduce heat to a simmer for 3-4 minutes. Remove from heat and set aside to cool.

5

Whip cream until soft peaks form, add mascarpone, continue mixing until mixture thickens.

6

For serving; cut each cake in half horizontally, place one layer on a serving plate, dollop on ¼ of the cream mixture and drizzle with some of the butterscotch sauce. Top with another layer of cake and continue until the final cake layer is on top. Dollop remaining cream on top and drizzle with more butterscotch sauce.

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Ingredients

For the cake:
 1 cup 1 cup dried dates, chopped
 ¾ cup water
 1 tsp McKenzie’s Bi-Carb Soda
 250g butter, diced and softened
 1 ½ cups caster sugar -
 2 extra large eggs
 2 cups plain flour
 1 tsp McKenzie’s Ground Cinnamon
For the butterscotch sauce:
 ½ cup brown sugar
 ½ cup cream
 40g butter
For the cream:
 300ml tub cream
 250g mascarpone

Directions

1

Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of 2 x 20cm cake pans.

2

Combine dates and water in a small saucepan, bring to a boil. Remove from heat, stir in bi-carb and set aside.

3

Place butter and sugar in the bowl of an electric mixer, beat until pale and creamy. Add eggs one at a time, ensuring well combined before adding the next. Fold in the flour and cinnamon, with the date mixture, mixing until the batter is smooth. Pour batter evenly between prepared pans and bake for 35 minutes, or until cake springs back when gently pressed. Allow to cool for 10 minutes, before removing to a wire rack to cool completely.

4

Meanwhile, for the sauce, combine sugar, cream and butter in a small saucepan. Bring to a boil, reduce heat to a simmer for 3-4 minutes. Remove from heat and set aside to cool.

5

Whip cream until soft peaks form, add mascarpone, continue mixing until mixture thickens.

6

For serving; cut each cake in half horizontally, place one layer on a serving plate, dollop on ¼ of the cream mixture and drizzle with some of the butterscotch sauce. Top with another layer of cake and continue until the final cake layer is on top. Dollop remaining cream on top and drizzle with more butterscotch sauce.

Notes

Sticky Date Cake with Butterscotch Sauce
IngredientsDirections

Plant-Based Pavlova with Passionfruit Cream Cheese Frosting

Plant-Based Pavlova with Passionfruit Cream Cheese Frosting

RatingDifficultyAdvanced

Prep Time30 minsCook Time5 hrs 15 minsTotal Time5 hrs 45 mins

For the Pavlova:
 400 g can chickpeas (using only the canning liquid for this recipe)
 1 cup caster sugar (220g)
 1 tbsp cornflour
For the Passionfruit Cream Cheese Frosting:
 5 tbsp passion fruit pulp
 175 g Dairy Free Down Under cream cheese softened
 40 g butter, softened
 1 cup icing sugar sifted
To Serve:
 1 mango
 Pistachios
 Flaked almonds

1

Drain the chickpeas, reserving the canning liquid into an airtight container.

2

Place the chickpeas in a separate airtight container and refrigerate for another use. Chill the canning liquid for 2 hours or until cold.

3

Preheat oven to 150°C and line two baking trays with baking paper. When canning liquid is cold, transfer to a stand mixer with a whisk attachment and whisk for 8 minutes, or until mixture turns to soft peaks.

4

Add sugar, 1 tbs at a time, whisking constantly for 15 minutes or until sugar is completely dissolved, then whisk in the cornflour.

5

Gently scoop about a ¼ cup mixture per meringue, shape 10(ish)cm rounds onto the baking trays to make 12 meringues.

6

Place in the oven and immediately reduce oven to 100°C. Bake for 1 hour 15 minutes or until outside of meringue is firm and crisp.

7

Turn off oven and leave meringues to dry out in the oven for 4 hours, or overnight.

8

To make your frosting, use your stand mixer to beat the Dairy Free Down Under cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the passionfruit pulp and beat until well combined.

9

The next day (or 4 hours later), dollop the dairy free cream cheese mixture over meringues and scatter with fresh mango, pistachios, coconut flakes
Crunch, and enjoy!

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Ingredients

For the Pavlova:
 400 g can chickpeas (using only the canning liquid for this recipe)
 1 cup caster sugar (220g)
 1 tbsp cornflour
For the Passionfruit Cream Cheese Frosting:
 5 tbsp passion fruit pulp
 175 g Dairy Free Down Under cream cheese softened
 40 g butter, softened
 1 cup icing sugar sifted
To Serve:
 1 mango
 Pistachios
 Flaked almonds

Directions

1

Drain the chickpeas, reserving the canning liquid into an airtight container.

2

Place the chickpeas in a separate airtight container and refrigerate for another use. Chill the canning liquid for 2 hours or until cold.

3

Preheat oven to 150°C and line two baking trays with baking paper. When canning liquid is cold, transfer to a stand mixer with a whisk attachment and whisk for 8 minutes, or until mixture turns to soft peaks.

4

Add sugar, 1 tbs at a time, whisking constantly for 15 minutes or until sugar is completely dissolved, then whisk in the cornflour.

5

Gently scoop about a ¼ cup mixture per meringue, shape 10(ish)cm rounds onto the baking trays to make 12 meringues.

6

Place in the oven and immediately reduce oven to 100°C. Bake for 1 hour 15 minutes or until outside of meringue is firm and crisp.

7

Turn off oven and leave meringues to dry out in the oven for 4 hours, or overnight.

8

To make your frosting, use your stand mixer to beat the Dairy Free Down Under cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the passionfruit pulp and beat until well combined.

9

The next day (or 4 hours later), dollop the dairy free cream cheese mixture over meringues and scatter with fresh mango, pistachios, coconut flakes
Crunch, and enjoy!

Notes

Plant-Based Pavlova
IngredientsDirections

Mini Gingerbread Cheesecakes

Gingerbread Cheesecake

RatingDifficultyIntermediate

Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 packet Gingernut Biscuits (250g)
 50 g melted butter
 500 g cream cheese (softened)
 150 g caster sugar
 2 tsp vanilla
 Juice of half a lemon
 200 ml thickened cream
 2 Sunny Queen Farms Free Range Eggs
 1 ½ tsp teaspoon mixed spice

1

Preheat oven to 140°c.

2

Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.

3

Evenly distribute the crumb into each muffin or mini cupcake mould and push down.

4

In mixer combine cream cheese, sugar, vanilla and mix until smooth.

5

Pour in cream and beat through – until it starts to thicken.

6

Add eggs, one at a time and mix through to combine.

7

Add mixed spice and lemon juice – stir through.

8

Fill the cheesecake moulds and smooth over.

9

Bake at 140°c for 20 minutes.

10

Allow to cool before removing from moulds.

11

Suggestion: Decorate with Raspberries and serve with Raspberry coulis.

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Ingredients

 1 packet Gingernut Biscuits (250g)
 50 g melted butter
 500 g cream cheese (softened)
 150 g caster sugar
 2 tsp vanilla
 Juice of half a lemon
 200 ml thickened cream
 2 Sunny Queen Farms Free Range Eggs
 1 ½ tsp teaspoon mixed spice

Directions

1

Preheat oven to 140°c.

2

Pulse Gingernut biscuits in food processer to create a fine crumb. Combine with melted butter.

3

Evenly distribute the crumb into each muffin or mini cupcake mould and push down.

4

In mixer combine cream cheese, sugar, vanilla and mix until smooth.

5

Pour in cream and beat through – until it starts to thicken.

6

Add eggs, one at a time and mix through to combine.

7

Add mixed spice and lemon juice – stir through.

8

Fill the cheesecake moulds and smooth over.

9

Bake at 140°c for 20 minutes.

10

Allow to cool before removing from moulds.

11

Suggestion: Decorate with Raspberries and serve with Raspberry coulis.

Notes

Gingerbread Cheesecakes
IngredientsDirections

Santa Pancake Hats

Santa Pancake Hats

RatingDifficultyBeginner

Prep Time15 minsCook Time15 minsTotal Time30 mins

 250 g strawberries
 1 packet mini marshmallows
 100 g self-raising flour
 ¼ tsp baking soda
 Pinch of salt
 2 tsp Caster sugar
 1 Sunny Queen Farms Free Range egg
 170 ml milk
 1 tsp vanilla essence

1

Sieve all dry ingredients together.

2

In a separate bowl whisk egg, milk, and vanilla together.

3

Pour wet ingredients into dry ingredients and whisk until thick and smooth.

4

Heat a non-stick frying pan over medium heat and add small amount of oil or butter to coat the pan. Add spoonful of batter to make small circle pancakes, flipping over when bubbles appear and cook until lightly browned.

5

Repeat to use up all the batter.

6

Cut bases from the strawberries to give a flat edge.

7

Make pancakes in stacks of four, top with a strawberry.

8

Add the mini marshmallows to the top of the strawberry to complete the Santa Hat.

9

Dust with icing sugar!

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Ingredients

 250 g strawberries
 1 packet mini marshmallows
 100 g self-raising flour
 ¼ tsp baking soda
 Pinch of salt
 2 tsp Caster sugar
 1 Sunny Queen Farms Free Range egg
 170 ml milk
 1 tsp vanilla essence

Directions

1

Sieve all dry ingredients together.

2

In a separate bowl whisk egg, milk, and vanilla together.

3

Pour wet ingredients into dry ingredients and whisk until thick and smooth.

4

Heat a non-stick frying pan over medium heat and add small amount of oil or butter to coat the pan. Add spoonful of batter to make small circle pancakes, flipping over when bubbles appear and cook until lightly browned.

5

Repeat to use up all the batter.

6

Cut bases from the strawberries to give a flat edge.

7

Make pancakes in stacks of four, top with a strawberry.

8

Add the mini marshmallows to the top of the strawberry to complete the Santa Hat.

9

Dust with icing sugar!

Notes

Sunny Santa Pancake Hats
IngredientsDirections

Dark Chocolate and Hazelnut Wreath with Spiced Cherries

Dark Chocolate and Hazelnut Wreath with Spiced Cherries

Rating

For the wreath:
 3 tsp dried yeast (10g)
 ¼ cup CSR Caster Sugar (55g)
 ½ cup milk, warmed (125ml)
 2 egg yolks
 100 g unsalted butter, melted
 3 ⅓ cups White Wings Plain Flour, plus extra to dust (500g)
 ½ cup roasted peeled hazelnuts, plus extra chopped to serve (70g)
 70 g dark chocolate, chopped
 80 g unsalted butter, softened
 ½ cup CSR Demerara Sugar (110g)
 1 tbsp finely grated orange rind
 1 tsp mixed spice
 icing sugar and double cream
For the poached cherries:
 300 g fresh pitted cherries
 165 g CSR Caster Sugar
 Zest and juice of 1 orange
 Zest and juice of ½ lemon

1

For spiced cherries, stir cherries, sugar, citrus rind and juices in a medium saucepan until sugar dissolves. Simmer for 5 minutes. Remove from heat; refrigerate to chill.

2

Combine yeast, half caster sugar and milk in a large bowl. Stand in a warm place for 10 minutes. Add egg yolks, butter, ¾ cup warm water, flour, ½ tsp salt and remaining sugar. Stir until combined. Transfer dough to a lightly floured surface, knead for 10 minutes or until smooth and elastic.

3

Roll dough out on a lightly floured baking paper to a 45cm x 25cm rectangle and place it on a prepared tray. Cover with plastic wrap and refrigerate for 1 hour to firm.

4

Preheat oven to 200C. Grease a large, flat oven tray. Process hazelnut and chocolate in a food processor until finely chopped.

5

Combine butter, 1/3 cup demerara sugar, orange rind and mixed spice in a small bowl. Spread butter over dough, leaving a 1cm border. Top with choc-hazelnut mixture and gently press into butter. Firmly roll dough up from one long side, using baking paper as a guide. Trim ends, then cut dough in half lengthwise. Turn halves, cut-side down on baking paper, then twist together. Form twisted lengths into a ring, pressing the two ends together to join.

6

Transfer ring carefully onto oven tray. Brush with egg wash and scatter with extra Demerara sugar. Bake for 10 minutes. Reduce oven to 180C, bake for a further 30 minutes or until golden. Transfer to a wire rack to cool.

7

Serve dusted with icing sugar and top with extra chopped hazelnuts, spiced cherries and double cream

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Ingredients

For the wreath:
 3 tsp dried yeast (10g)
 ¼ cup CSR Caster Sugar (55g)
 ½ cup milk, warmed (125ml)
 2 egg yolks
 100 g unsalted butter, melted
 3 ⅓ cups White Wings Plain Flour, plus extra to dust (500g)
 ½ cup roasted peeled hazelnuts, plus extra chopped to serve (70g)
 70 g dark chocolate, chopped
 80 g unsalted butter, softened
 ½ cup CSR Demerara Sugar (110g)
 1 tbsp finely grated orange rind
 1 tsp mixed spice
 icing sugar and double cream
For the poached cherries:
 300 g fresh pitted cherries
 165 g CSR Caster Sugar
 Zest and juice of 1 orange
 Zest and juice of ½ lemon

Directions

1

For spiced cherries, stir cherries, sugar, citrus rind and juices in a medium saucepan until sugar dissolves. Simmer for 5 minutes. Remove from heat; refrigerate to chill.

2

Combine yeast, half caster sugar and milk in a large bowl. Stand in a warm place for 10 minutes. Add egg yolks, butter, ¾ cup warm water, flour, ½ tsp salt and remaining sugar. Stir until combined. Transfer dough to a lightly floured surface, knead for 10 minutes or until smooth and elastic.

3

Roll dough out on a lightly floured baking paper to a 45cm x 25cm rectangle and place it on a prepared tray. Cover with plastic wrap and refrigerate for 1 hour to firm.

4

Preheat oven to 200C. Grease a large, flat oven tray. Process hazelnut and chocolate in a food processor until finely chopped.

5

Combine butter, 1/3 cup demerara sugar, orange rind and mixed spice in a small bowl. Spread butter over dough, leaving a 1cm border. Top with choc-hazelnut mixture and gently press into butter. Firmly roll dough up from one long side, using baking paper as a guide. Trim ends, then cut dough in half lengthwise. Turn halves, cut-side down on baking paper, then twist together. Form twisted lengths into a ring, pressing the two ends together to join.

6

Transfer ring carefully onto oven tray. Brush with egg wash and scatter with extra Demerara sugar. Bake for 10 minutes. Reduce oven to 180C, bake for a further 30 minutes or until golden. Transfer to a wire rack to cool.

7

Serve dusted with icing sugar and top with extra chopped hazelnuts, spiced cherries and double cream

Notes

Dark Chocolate and Hazelnut Wreath with Spiced Cherries
IngredientsDirections

Smoked Turkey Breast with Honey Butter

Smoked Turkey Breast with Honey Butter

RatingDifficultyIntermediate

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Prep Time30 minsCook Time30 minsTotal Time1 hr

For the honey butter:
 250g salted butter
 6 tbsps Honey
 2 tbsps icing sugar (also known as confectioners sugar)
 1 tbsp smoked salt flakes (kosher or cracked salt also work)
For the turkey:
 1 x 2-2.5kg skinless breast
 2 cups water
 3.8 liters cold water (ice cold)
 1 cup kosher salt (cracked salt also works)
 1/2 cup dark brown sugar

For the honey butter:
1

Combine the softened butter, honey, cinnamon and salt.

2

Using a hand mixer, whip the ingredients together until the butter is light and fluffy.

3

Transfer to a bowl and refrigerate.

4

Keep it in the refrigerator for up to 5 days.

For the turkey:
5

Heat the 2 cups of water and mix in salt and sugar. Dissolve and remove from heat. Let cool to room temperature.

6

Put turkey breast into a huge container, pour salt and sugar mix over and pour the remaining 3.8 litres of water over the top. Refrigerate for up to 24 hours but no longer.

7

Remove from the brine mixture, and pat dry.

Cooking process:
8

Preheat your BBQ for indirect cooking on low-medium heat. Add woodchips or a pellet smoker tube for smoke infusion. Allow the smoke to start.

9

Season the turkey with your favourite BBQ rub or salt & cracked pepper (lightly coat, not heavy).

10

Place away from the heat and close the lid allowing the smoked to penetrate the meat.

11

Using a probe thermometer, insert it into the turkey breast and when a reading of 55 Celcius shows, remove it from the BBQ.

12

Use 3 tbsp of the honey butter and wrap the turkey and butter tightly in foil and return to the BBQ.

13

Again using the probe, when the reading shows 75-78 Celcius remove the turkey from the BBQ unwrap it from the foil and let it rest for 10 minutes.

14

Slice against the grain of the meat and drizzle honey butter over the finished product.

Ingredients

For the honey butter:
 250g salted butter
 6 tbsps Honey
 2 tbsps icing sugar (also known as confectioners sugar)
 1 tbsp smoked salt flakes (kosher or cracked salt also work)
For the turkey:
 1 x 2-2.5kg skinless breast
 2 cups water
 3.8 liters cold water (ice cold)
 1 cup kosher salt (cracked salt also works)
 1/2 cup dark brown sugar

Directions

For the honey butter:
1

Combine the softened butter, honey, cinnamon and salt.

2

Using a hand mixer, whip the ingredients together until the butter is light and fluffy.

3

Transfer to a bowl and refrigerate.

4

Keep it in the refrigerator for up to 5 days.

For the turkey:
5

Heat the 2 cups of water and mix in salt and sugar. Dissolve and remove from heat. Let cool to room temperature.

6

Put turkey breast into a huge container, pour salt and sugar mix over and pour the remaining 3.8 litres of water over the top. Refrigerate for up to 24 hours but no longer.

7

Remove from the brine mixture, and pat dry.

Cooking process:
8

Preheat your BBQ for indirect cooking on low-medium heat. Add woodchips or a pellet smoker tube for smoke infusion. Allow the smoke to start.

9

Season the turkey with your favourite BBQ rub or salt & cracked pepper (lightly coat, not heavy).

10

Place away from the heat and close the lid allowing the smoked to penetrate the meat.

11

Using a probe thermometer, insert it into the turkey breast and when a reading of 55 Celcius shows, remove it from the BBQ.

12

Use 3 tbsp of the honey butter and wrap the turkey and butter tightly in foil and return to the BBQ.

13

Again using the probe, when the reading shows 75-78 Celcius remove the turkey from the BBQ unwrap it from the foil and let it rest for 10 minutes.

14

Slice against the grain of the meat and drizzle honey butter over the finished product.

Notes

Smoked Turkey Breast with Honey Butter
IngredientsDirections

Lemon Meringue Tartlets

Lemon Meringue Tartlets

RatingDifficultyIntermediate

For the Crust:
 14 Graham crackers
 ½ cup Unsalted butter, melted
 1 pinch Salt
For the Filling:
 2 cups Heavy cream
 ½ cup Sugar
 2 tsp Finely grated lemon zest
 ⅓ cup Fresh lemon juice
For the Topping:
 2 Large egg whites
 ⅓ cup Sugar
 ¼ tsp Cream of tartar
 ½ tsp Pure vanilla extract

Prepare the Crust:
1

Using a food processor, pulse graham crackers into fine crumbs. Add butter and pulse again to mix together.

2

Equally split the mixture among six 4-inch tart pans with removable bottoms; press firmly on bottoms and up sides.

3

Freeze until firm for at least 30 minutes.

Prepare Lemon Filling:
4

In a medium saucepan, combine the cream and sugar and cook on medium to high heat. Continue stirring for 5 minutes. Let it boil, then reduce heat and simmer 1 minute.

5

Remove the saucepan from heat then add the lemon zest and juice.

6

Allow to cool for 20 minutes, then equally distribute among crust-lined tart shells and refrigerate until set for at least 2 hours or up to 24 hours.

Prepare Topping:
7

In a large mixing bowl, whisk together the egg whites, sugar and cream of tartar.

8

Put the bowl over a saucepan of simmering water to cook the mixture.

9

Whisking constantly, until sugar has dissolved and whites are very warm to the touch (not hot and overcooked). Continue the process for 5 minutes.

10

Remove from heat and using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form. Do it for about 5 minutes.

11

Beat in vanilla. Spoon over tarts, then use a torch to lightly toast.

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Ingredients

For the Crust:
 14 Graham crackers
 ½ cup Unsalted butter, melted
 1 pinch Salt
For the Filling:
 2 cups Heavy cream
 ½ cup Sugar
 2 tsp Finely grated lemon zest
 ⅓ cup Fresh lemon juice
For the Topping:
 2 Large egg whites
 ⅓ cup Sugar
 ¼ tsp Cream of tartar
 ½ tsp Pure vanilla extract

Directions

Prepare the Crust:
1

Using a food processor, pulse graham crackers into fine crumbs. Add butter and pulse again to mix together.

2

Equally split the mixture among six 4-inch tart pans with removable bottoms; press firmly on bottoms and up sides.

3

Freeze until firm for at least 30 minutes.

Prepare Lemon Filling:
4

In a medium saucepan, combine the cream and sugar and cook on medium to high heat. Continue stirring for 5 minutes. Let it boil, then reduce heat and simmer 1 minute.

5

Remove the saucepan from heat then add the lemon zest and juice.

6

Allow to cool for 20 minutes, then equally distribute among crust-lined tart shells and refrigerate until set for at least 2 hours or up to 24 hours.

Prepare Topping:
7

In a large mixing bowl, whisk together the egg whites, sugar and cream of tartar.

8

Put the bowl over a saucepan of simmering water to cook the mixture.

9

Whisking constantly, until sugar has dissolved and whites are very warm to the touch (not hot and overcooked). Continue the process for 5 minutes.

10

Remove from heat and using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form. Do it for about 5 minutes.

11

Beat in vanilla. Spoon over tarts, then use a torch to lightly toast.

Notes

Lemon Meringue Tartlets
IngredientsDirections

No-Bake Creamy Mango Cheesecake

No-Bake Creamy Mango Cheesecake

Rating

Prep Time15 minsCook Time4 hrs 30 minsTotal Time4 hrs 45 mins

Ingredients
 ⅓ cup butter, melted
 1 ¼ cups crushed graham crackers
 1 cup cream cheese, softened
 ½ cup condensed milk
 250 ml All-purpose cream
 2 tbsp dissolved unflavored gelatin
 2 mangoes, cubed
 1 tsp dissolved unflavored gelatin
Equipment
 Measuring cups, spoons and forks
 Paring knife (to cut mangoes into cubes)
 9” inch spring form pan
 Mixer/ food processor/ blender
 Regular-sized bowl

Cooking Directions
1

In a bowl, prepare the crust first by combining the crushed graham crackers and melted butter. Use a fork to mix the ingredients well.

2

Then, press firmly into a 9” inch spring form pan. Chill until set or for 15 minutes.

3

Dissolve 2tbsp. unflavored gelatin in ¼ cup lukewarm water.

4

In a food processor or blender, combine the softened cream cheese, condensed milk and all-purpose cream.

5

Gently add in dissolved gelatin and blend until mixture is smooth.

6

Pour mixture into prepared crust and decorate on top with prepared mango slices.

7

Make another 1tsp. dissolved gelatin in ¼ cup water and drizzle it on top until covered smoothly.

8

Chill for at least 4 hours until completely set.

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Ingredients

Ingredients
 ⅓ cup butter, melted
 1 ¼ cups crushed graham crackers
 1 cup cream cheese, softened
 ½ cup condensed milk
 250 ml All-purpose cream
 2 tbsp dissolved unflavored gelatin
 2 mangoes, cubed
 1 tsp dissolved unflavored gelatin
Equipment
 Measuring cups, spoons and forks
 Paring knife (to cut mangoes into cubes)
 9” inch spring form pan
 Mixer/ food processor/ blender
 Regular-sized bowl

Directions

Cooking Directions
1

In a bowl, prepare the crust first by combining the crushed graham crackers and melted butter. Use a fork to mix the ingredients well.

2

Then, press firmly into a 9” inch spring form pan. Chill until set or for 15 minutes.

3

Dissolve 2tbsp. unflavored gelatin in ¼ cup lukewarm water.

4

In a food processor or blender, combine the softened cream cheese, condensed milk and all-purpose cream.

5

Gently add in dissolved gelatin and blend until mixture is smooth.

6

Pour mixture into prepared crust and decorate on top with prepared mango slices.

7

Make another 1tsp. dissolved gelatin in ¼ cup water and drizzle it on top until covered smoothly.

8

Chill for at least 4 hours until completely set.

Notes

No-Bake Creamy Mango Cheesecake
IngredientsDirections

Strawberries and Cream Buttermilk Panna Cotta

Strawberries and Cream Buttermilk Panna Cotta

RatingDifficultyIntermediate

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Prep Time30 minsCook Time15 minsTotal Time45 mins

Ingredients:
 2½ tbsp hot water
 2½ tsp gelatin powder
 1 cup (250ml) thickened cream
 1 cup (250ml) buttermilk
 ¼ cup (90g) honey
 1 tsp vanilla extract
For the strawberry jam:
 500g strawberries, washed, hulled and diced
 1 cup (250ml) water
 ⅓ cup (120g) honey
 2 tbsp chia seeds
For the strawberry and kombucha granita:
 1 cup (250ml) ginger and lemon kombucha

Method:
1

Turn your Smeg blast chiller to the “creams and mousses” function and pre-run to cool the compartment. Lightly grease six ¾-cup (190ml) dariole molds or ramekins. Place onto a baking tray.

2

Pour water into a small bowl; add gelatin and whisk until dissolved. In a medium saucepan, gently heat cream, buttermilk, honey, and vanilla and stir until well combined. Cool slightly; add gelatin and mix well.

3

Pour the cream mixture evenly among prepared molds or ramekins. Place in the blast chiller and press start (alternatively, you can set these in the fridge for 3-6 hours).

4

Meanwhile, to make the Strawberry Jam, blend strawberries with water in a food processor or blender. Strain and discard seeds; pour liquid into a small saucepan with honey and cook until well combined and just heated. Set aside to cool.

5

Pour half of the strawberry mixture into a small bowl and stir through the chia seeds, place in the fridge to set. For the granita, mix the remaining strawberry mixture with kombucha and pour it into a lamington tray. Place in the blast chiller for 1 hour or until set. Using a fork, scrape the surface until flakes appear; return the flakes to the freezer until you’re ready to serve.

6

Meanwhile, preheat oven to 160°C fan-forced; mix almonds and honey; pour onto a baking tray lined with baking paper; bake for 10 minutes or until golden; allow to cool on the tray. Break into clusters.

7

To serve, tip out panna cotta onto plates and serve with strawberries, jam, granita, and almond clusters.

Recipe Notes:
8

Panna cotta can be made 2 days in advance, stored in the fridge, and turned out just before serving.

9

The granita can be made 2 weeks in advance and stored in the freezer.

10

Strawberry jam can be made 2 days in advance and stored in the fridge.

Ingredients

Ingredients:
 2½ tbsp hot water
 2½ tsp gelatin powder
 1 cup (250ml) thickened cream
 1 cup (250ml) buttermilk
 ¼ cup (90g) honey
 1 tsp vanilla extract
For the strawberry jam:
 500g strawberries, washed, hulled and diced
 1 cup (250ml) water
 ⅓ cup (120g) honey
 2 tbsp chia seeds
For the strawberry and kombucha granita:
 1 cup (250ml) ginger and lemon kombucha

Directions

Method:
1

Turn your Smeg blast chiller to the “creams and mousses” function and pre-run to cool the compartment. Lightly grease six ¾-cup (190ml) dariole molds or ramekins. Place onto a baking tray.

2

Pour water into a small bowl; add gelatin and whisk until dissolved. In a medium saucepan, gently heat cream, buttermilk, honey, and vanilla and stir until well combined. Cool slightly; add gelatin and mix well.

3

Pour the cream mixture evenly among prepared molds or ramekins. Place in the blast chiller and press start (alternatively, you can set these in the fridge for 3-6 hours).

4

Meanwhile, to make the Strawberry Jam, blend strawberries with water in a food processor or blender. Strain and discard seeds; pour liquid into a small saucepan with honey and cook until well combined and just heated. Set aside to cool.

5

Pour half of the strawberry mixture into a small bowl and stir through the chia seeds, place in the fridge to set. For the granita, mix the remaining strawberry mixture with kombucha and pour it into a lamington tray. Place in the blast chiller for 1 hour or until set. Using a fork, scrape the surface until flakes appear; return the flakes to the freezer until you’re ready to serve.

6

Meanwhile, preheat oven to 160°C fan-forced; mix almonds and honey; pour onto a baking tray lined with baking paper; bake for 10 minutes or until golden; allow to cool on the tray. Break into clusters.

7

To serve, tip out panna cotta onto plates and serve with strawberries, jam, granita, and almond clusters.

Recipe Notes:
8

Panna cotta can be made 2 days in advance, stored in the fridge, and turned out just before serving.

9

The granita can be made 2 weeks in advance and stored in the freezer.

10

Strawberry jam can be made 2 days in advance and stored in the fridge.

Notes

Strawberries and Cream Buttermilk Panna Cotta
IngredientsDirections

Vanilla Raspberry Panna Cotta

Easy Vanilla Raspberry Panna Cotta by Nina Gelbke

RatingDifficultyBeginner

Prep Time30 minsCook Time30 minsTotal Time1 hr

For the panna cotta:
 200ml Califia Farms Vanilla Oat Milk
 2 tbsp. (15g) corn flour
 1 tbsp. maple syrup
For the raspberry compote:
 1/4 cup frozen raspberries
 Optional sweetener to taste

Method:
1

Whisk together the oat milk, corn flour, and syrup so no lumps remain.

2

Cook, stirring, over medium heat until thickened, then pour into a ramekin and leave in the fridge to set for 2-3 hours.

3

For the compote, heat raspberries with a dash of water in a pot or microwave (with optional sweetener) until jammy. Leave to cool.

4

Serve Panna Cotta topped with raspberry compote!

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Ingredients

For the panna cotta:
 200ml Califia Farms Vanilla Oat Milk
 2 tbsp. (15g) corn flour
 1 tbsp. maple syrup
For the raspberry compote:
 1/4 cup frozen raspberries
 Optional sweetener to taste

Directions

Method:
1

Whisk together the oat milk, corn flour, and syrup so no lumps remain.

2

Cook, stirring, over medium heat until thickened, then pour into a ramekin and leave in the fridge to set for 2-3 hours.

3

For the compote, heat raspberries with a dash of water in a pot or microwave (with optional sweetener) until jammy. Leave to cool.

4

Serve Panna Cotta topped with raspberry compote!

Notes

Vanilla Raspberry Panna Cotta
IngredientsDirections

Spiced Festive Cake

Spiced Festive Cake by The Fast 800

RatingDifficultyAdvanced

Prep Time20 minsCook Time30 minsTotal Time50 mins

 250 g cooked pumpkin
 8 pitted medjool dates
 60 ml hot water
 ¼ cup cacao
 ½ tbsp baking powder
 2 tsp cinnamon
 2 tsp ginger
 1 ½ tsp cardamom
 2 cups wholemeal SR flour
 1 orange, zest only
 40 g blanched almonds, chopped if going in the cake, or leave whole to decorate top
 100 g dark chocolate (70% cocoa solids or higher), roughly chopped
 150 g butter
 3 eggs
 150 g full fat ricotta
 2 oranges, juice only

1

Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a 20-22cm cake tin.

2

If your pumpkin is raw - roughly chop and steam it.

3

Roughly chop the dates and soak in the hot water in a tall jug or bowl with high sides. Set aside.

4

Sift cacao, baking powder, cinnamon, ginger and cardamom into a large bowl with the flour, orange zest, almonds and chocolate and mix. Set aside.

5

Melt the butter and pour over the dates and hot water, add the pumpkin and eggs and blitz to combine using a stick blender.

6

Add wet ingredients to the dry and fold through until just combined (it may look a little stodgy).

7

Tip cake batter into pre-lined tin and bake for 15 minutes. Rotate in the oven and bake for a further 10-15 minutes until an inserted skewer comes out clean.

8

While baking, make the ricotta drizzle - combine ricotta with orange juice, mix until smooth.

9

Let the cake cool completely before topping generously with the ricotta.

10

Garnish with dried orange slices if you wish, and serve between ten.

Tips: 

  • To make it extra pretty - garnish with dried orange slices, edible flowers or how you wish.
  • If you want it extra spiced - add an extra teaspoon of each cardamom, cinnamon and ginger.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat slightly.
  • Cook and freeze in portions for up to 2 months. Defrost before serving.

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Ingredients

 250 g cooked pumpkin
 8 pitted medjool dates
 60 ml hot water
 ¼ cup cacao
 ½ tbsp baking powder
 2 tsp cinnamon
 2 tsp ginger
 1 ½ tsp cardamom
 2 cups wholemeal SR flour
 1 orange, zest only
 40 g blanched almonds, chopped if going in the cake, or leave whole to decorate top
 100 g dark chocolate (70% cocoa solids or higher), roughly chopped
 150 g butter
 3 eggs
 150 g full fat ricotta
 2 oranges, juice only

Directions

1

Preheat the oven to fan forced 160°C/180°C/350°F/Gas mark 4. Line a 20-22cm cake tin.

2

If your pumpkin is raw - roughly chop and steam it.

3

Roughly chop the dates and soak in the hot water in a tall jug or bowl with high sides. Set aside.

4

Sift cacao, baking powder, cinnamon, ginger and cardamom into a large bowl with the flour, orange zest, almonds and chocolate and mix. Set aside.

5

Melt the butter and pour over the dates and hot water, add the pumpkin and eggs and blitz to combine using a stick blender.

6

Add wet ingredients to the dry and fold through until just combined (it may look a little stodgy).

7

Tip cake batter into pre-lined tin and bake for 15 minutes. Rotate in the oven and bake for a further 10-15 minutes until an inserted skewer comes out clean.

8

While baking, make the ricotta drizzle - combine ricotta with orange juice, mix until smooth.

9

Let the cake cool completely before topping generously with the ricotta.

10

Garnish with dried orange slices if you wish, and serve between ten.

Notes

Spiced Festive Cake
IngredientsDirections

Roast Cauliflower Mac n’ Cheese

Roast Cauliflower Mac n' Cheese

RatingDifficultyIntermediate

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Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients:
 1 head cauliflower, cut into 8 wedges
 2 tbsp olive oil
 Salt, fresh ground black pepper
 300g dried macaroni
 1/3 cup dairy-free butter
 1 small brown onion, finely diced
 ¼ cup plain flour
 2 ½ cups Califia Farms Original Oat Milk
 2 tbsp nutritional yeast
 200g dairy free cheddar style cheese
 Handful flat leaf parsley, roughly chopped

Method:
1

Preheat an oven to 220C and bring a medium pot of water to a boil.

2

Place the cauliflower into a large shallow bowl, drizzle over the olive oil, season with salt and pepper, mix well to combine then place onto a line baking tray and roast for 25 minutes, until golden.

3

Cook the macaroni in boiling water for 8 minutes then refresh under cold water and
drain.

4

Place a shallow frying pan over medium/high heat and add the butter. Once melted add
the onion and a good pinch of salt. Cook stirring often for 3 minutes then add the flour and cook that out, stirring, for 30 seconds before adding Califia’s Original Oat milk, a little at a time and stirring as you go to create a thick, smooth sauce.

5

Turn the heat down and allow the sauce to simmer, stirring often for 3 minutes then stir
through the nutritional yeast and adjust the seasoning with salt and pepper. Remove the
pan from the heat, grate half the cheese into the sauce and stir through to melt.

6

Add the pasta to the pan and stir through the sauce. Tip the macaroni and sauce into a baking dish and nestle in the cauliflower, spooning some sauce over them so it all fits nicely and the cauliflower is covered. Scatter the remaining cheese over the dish and return to the oven for 8 minutes, until bubbling and golden.

7

Serve scattered with parsley.

Ingredients

Ingredients:
 1 head cauliflower, cut into 8 wedges
 2 tbsp olive oil
 Salt, fresh ground black pepper
 300g dried macaroni
 1/3 cup dairy-free butter
 1 small brown onion, finely diced
 ¼ cup plain flour
 2 ½ cups Califia Farms Original Oat Milk
 2 tbsp nutritional yeast
 200g dairy free cheddar style cheese
 Handful flat leaf parsley, roughly chopped

Directions

Method:
1

Preheat an oven to 220C and bring a medium pot of water to a boil.

2

Place the cauliflower into a large shallow bowl, drizzle over the olive oil, season with salt and pepper, mix well to combine then place onto a line baking tray and roast for 25 minutes, until golden.

3

Cook the macaroni in boiling water for 8 minutes then refresh under cold water and
drain.

4

Place a shallow frying pan over medium/high heat and add the butter. Once melted add
the onion and a good pinch of salt. Cook stirring often for 3 minutes then add the flour and cook that out, stirring, for 30 seconds before adding Califia’s Original Oat milk, a little at a time and stirring as you go to create a thick, smooth sauce.

5

Turn the heat down and allow the sauce to simmer, stirring often for 3 minutes then stir
through the nutritional yeast and adjust the seasoning with salt and pepper. Remove the
pan from the heat, grate half the cheese into the sauce and stir through to melt.

6

Add the pasta to the pan and stir through the sauce. Tip the macaroni and sauce into a baking dish and nestle in the cauliflower, spooning some sauce over them so it all fits nicely and the cauliflower is covered. Scatter the remaining cheese over the dish and return to the oven for 8 minutes, until bubbling and golden.

7

Serve scattered with parsley.

Notes

Roast Cauliflower Mac n’ Cheese
IngredientsDirections

Creamy Green Cannelloni

Creamy Green Cannelloni

RatingDifficultyIntermediate

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Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients:
 1.5 cup butter beans
 1 cup Califia Farms Original Oat milk
 0.5 cup nutritional yeast
 1 tsp Garlic powder
 1 cup baby spinach
 ½ cup basil
 ½ cup soaked cashews
 ½ tsp salt
 700g spicy tomato sauce (homemade or store-bought)
 12 cannelloni pasta tubes
 Optional: dairy-free parmesan

Method:
1

Soak the cashews overnight or for 30 minutes in boiling water.

2

To a blender, add the butter beans, nutritional yeast, oat milk, cashew, garlic powder, salt,
spinach, and basil. Blend on high speed until perfectly smooth. Transfer the filling to a piping bag.

3

Spread a bit of tomato sauce to the bottom of an oven-safe dish.

4

Fill up the cannelloni tubes using the piping bag. Spread on top of the tomato sauce.

5

Cover the cannelloni with tomato sauce (generously).

6

Put in the oven, and cook according to the pasta packet instructions (mine took about 30
minutes to cook).

7

Take out of the oven, and sprinkle with dairy-free parmesan. I love to serve it with a simple
rocket side salad dressed in olive oil. Enjoy!

Ingredients

Ingredients:
 1.5 cup butter beans
 1 cup Califia Farms Original Oat milk
 0.5 cup nutritional yeast
 1 tsp Garlic powder
 1 cup baby spinach
 ½ cup basil
 ½ cup soaked cashews
 ½ tsp salt
 700g spicy tomato sauce (homemade or store-bought)
 12 cannelloni pasta tubes
 Optional: dairy-free parmesan

Directions

Method:
1

Soak the cashews overnight or for 30 minutes in boiling water.

2

To a blender, add the butter beans, nutritional yeast, oat milk, cashew, garlic powder, salt,
spinach, and basil. Blend on high speed until perfectly smooth. Transfer the filling to a piping bag.

3

Spread a bit of tomato sauce to the bottom of an oven-safe dish.

4

Fill up the cannelloni tubes using the piping bag. Spread on top of the tomato sauce.

5

Cover the cannelloni with tomato sauce (generously).

6

Put in the oven, and cook according to the pasta packet instructions (mine took about 30
minutes to cook).

7

Take out of the oven, and sprinkle with dairy-free parmesan. I love to serve it with a simple
rocket side salad dressed in olive oil. Enjoy!

Notes

Creamy Green Cannelloni
IngredientsDirections

Potato Gratin

Potato Gratin

RatingDifficultyIntermediate

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Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Ingredients:
 500ml Califia Farms Original Oat Milk
 6-7 sprigs of thyme, leaves, removed
 1 tbsp toasted caraway seeds
 3 clove garlic, roughly chopped
 1 heaped spoon Dijon mustard
 Salt, pepper
 6-7 medium red skinned potato, peeled
 2 brown onions, thinly sliced
 2 tbsp extra virgin olive oil
 1 cup vegan melting cheese
 2 tbsp chives finely chopped

Method:
1

Preheat the oven to 210C.

2

In a small saucepan, combine the oat milk, half the thyme leaves, caraway, garlic, mustard,
and season to taste with salt and pepper. Bring to a simmer then remove from the heat to
cool slightly.

3

Slice the potatoes 3mm thick on a mandolin and place them into a large mixing bowl with the onion and a little salt and pepper. Add the infused oat milk and mix to combine everything.

4

Layer the potato mixture evenly into a 30cm square (or similar-sized) baking dish, pour over everything from the mixing bowl and gently press the potatoes down to compact them. Lay a piece of baking paper over the surface of the potatoes and place into the oven to cook for 1 ½ hour, until the potatoes are soft and slightly caramelised on top.

5

Remove from the oven, remove the baking paper and scatter over the cheese. Return the
gratin to the oven and cook until the cheese is lightly golden and melted.

6

Serve the gratin scattered with chives and the remaining thyme leaves.

Ingredients

Ingredients:
 500ml Califia Farms Original Oat Milk
 6-7 sprigs of thyme, leaves, removed
 1 tbsp toasted caraway seeds
 3 clove garlic, roughly chopped
 1 heaped spoon Dijon mustard
 Salt, pepper
 6-7 medium red skinned potato, peeled
 2 brown onions, thinly sliced
 2 tbsp extra virgin olive oil
 1 cup vegan melting cheese
 2 tbsp chives finely chopped

Directions

Method:
1

Preheat the oven to 210C.

2

In a small saucepan, combine the oat milk, half the thyme leaves, caraway, garlic, mustard,
and season to taste with salt and pepper. Bring to a simmer then remove from the heat to
cool slightly.

3

Slice the potatoes 3mm thick on a mandolin and place them into a large mixing bowl with the onion and a little salt and pepper. Add the infused oat milk and mix to combine everything.

4

Layer the potato mixture evenly into a 30cm square (or similar-sized) baking dish, pour over everything from the mixing bowl and gently press the potatoes down to compact them. Lay a piece of baking paper over the surface of the potatoes and place into the oven to cook for 1 ½ hour, until the potatoes are soft and slightly caramelised on top.

5

Remove from the oven, remove the baking paper and scatter over the cheese. Return the
gratin to the oven and cook until the cheese is lightly golden and melted.

6

Serve the gratin scattered with chives and the remaining thyme leaves.

Notes

Potato Gratin
IngredientsDirections

Easy Pumpkin Soup

Pumpkin Soup

RatingDifficultyBeginner

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Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients:
 2 cups of steamed or puréed pumpkin
 1 cup vegetable broth
 1 cup Califia Farms Original Oat Milk
 1 tsp grated ginger
 1/2 tsp tumeric
 1/2 tbsp of garlic powder
 Salt and pepper to taste
For the toppings:
 Pumpkin seeds
 Croutons

Method:
1

Simply add the ingredients except for the salt and pepper into a blender and blend until creamy and smooth (alternatively, add to a pot and use a stick blender to blend all the ingredients).

2

Add the ingredients into a saucepan or pot (if not already) and pop it on low heat for approximately 5 minutes.

3

Add in your salt and pepper to taste and stir through.

4

Serve your soup with your desired toppings, and enjoy!

Ingredients

Ingredients:
 2 cups of steamed or puréed pumpkin
 1 cup vegetable broth
 1 cup Califia Farms Original Oat Milk
 1 tsp grated ginger
 1/2 tsp tumeric
 1/2 tbsp of garlic powder
 Salt and pepper to taste
For the toppings:
 Pumpkin seeds
 Croutons

Directions

Method:
1

Simply add the ingredients except for the salt and pepper into a blender and blend until creamy and smooth (alternatively, add to a pot and use a stick blender to blend all the ingredients).

2

Add the ingredients into a saucepan or pot (if not already) and pop it on low heat for approximately 5 minutes.

3

Add in your salt and pepper to taste and stir through.

4

Serve your soup with your desired toppings, and enjoy!

Notes

Pumpkin Soup
IngredientsDirections

Delicious Lemon Pudding

Lemon Pudding

RatingDifficultyIntermediate

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Prep Time20 minsCook Time40 minsTotal Time1 hr

For the batter:
 1 2/3 cups self-raising flour
 1/3 cup caster sugar
 1/3 cup desiccated coconut
 1 lemon zest
 Pinch sea salt
 1 cup Califia Farms Vanilla Oat Milk
 1/3 cup coconut oil, melted
For the sauce:
 1 lemon zest
 1/2 cup lemon juice
 1/4 cup Califia Farms Vanilla Oat Milk
 1/4 cup cater sugar
 1/2 cup boiling water
 Coconut yoghurt to serve
 1/3 cup pistachio, crushed
 1/3 cup pomegranate seeds
 Extra lemon zest to serve, optional

Method:
1

Preheat the oven to 190C.

2

In a mixing bowl, combine the flour, sugar, coconut, lemon zest, salt, oat milk, and coconut
oil and whisk to a smooth batter then pour into a 30cm oval or rectangle baking dish.

3

In a medium mixing bowl, combine the other lemon zest, juice, oat milk, sugar, and boiling water and whisk to combine then spoon this over the pudding batter.

4

Place the dish into a large baking tray and pour boiling water into the tray around the pudding dish then carefully transfer this into the oven to bake for 30-40 minutes.

5

Remove from the oven, and top with the yoghurt, pistachio, pomegranate, and extra lemon zest if desired.

6

Serve straight away before the sauce, which is now underneath, soaks into the pudding.

Ingredients

For the batter:
 1 2/3 cups self-raising flour
 1/3 cup caster sugar
 1/3 cup desiccated coconut
 1 lemon zest
 Pinch sea salt
 1 cup Califia Farms Vanilla Oat Milk
 1/3 cup coconut oil, melted
For the sauce:
 1 lemon zest
 1/2 cup lemon juice
 1/4 cup Califia Farms Vanilla Oat Milk
 1/4 cup cater sugar
 1/2 cup boiling water
 Coconut yoghurt to serve
 1/3 cup pistachio, crushed
 1/3 cup pomegranate seeds
 Extra lemon zest to serve, optional

Directions

Method:
1

Preheat the oven to 190C.

2

In a mixing bowl, combine the flour, sugar, coconut, lemon zest, salt, oat milk, and coconut
oil and whisk to a smooth batter then pour into a 30cm oval or rectangle baking dish.

3

In a medium mixing bowl, combine the other lemon zest, juice, oat milk, sugar, and boiling water and whisk to combine then spoon this over the pudding batter.

4

Place the dish into a large baking tray and pour boiling water into the tray around the pudding dish then carefully transfer this into the oven to bake for 30-40 minutes.

5

Remove from the oven, and top with the yoghurt, pistachio, pomegranate, and extra lemon zest if desired.

6

Serve straight away before the sauce, which is now underneath, soaks into the pudding.

Notes

Lemon Pudding
IngredientsDirections

Veggie Green Curry

Veggie Green Curry

RatingDifficultyIntermediate

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Prep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients:
 1 large eggplant, cut into 3cm dice
 ¼ kent pumpkin, cut into 3cm dice
 3 tbsp olive oil
 Salt
 3 tbsp coconut oil
 6 kaffir lime leaves
 1 bunch broccolini, sliced
 2 cups Califia Farms Original Oat milk
 1 lime
 2 cup bean sprouts, rinsed
 Large handful baby spinach leaves
 Handful coriander, roughly chopped
 Steamed rice and lime wedges to serve
For the green curry paste:
 1 small red onion, diced
 1 3cm piece ginger, peeled, roughly chopped
 ½ stalk lemongrass, sliced
 3 clove garlic
 1-2 large green chili
 Handful coriander stalks (use the leaves for garnish)

Method:
1

Preheat the oven to 220C.

2

Toss the pumpkin and eggplant with salt, pepper, and three tablespoons of olive oil. Scatter over a baking tray and roast for 15-20 minutes until softened and caramelised. Set aside.

3

Meanwhile, combine the curry paste ingredients in a small food processor with a good pinch of salt and pulse to a paste. You can add a little olive oil if you need to help it along.

4

Place a large, deep frying pan over medium/high heat and add the coconut oil, curry paste, and kaffir lime leaves. Cook for 2 minutes, stirring constantly, then add the broccolini and cook for 2 minutes more.

5

Add the oat milk, zest of 1 lime, and simmer for 3 minutes to cook the broccolini, then add the bean sprouts and baby spinach along with the roasted veggies and coriander and stir through. Adjust the seasoning to taste, and serve scattered with the reserved coriander leaves, steamed rice, and lime to squeeze over.

Ingredients

Ingredients:
 1 large eggplant, cut into 3cm dice
 ¼ kent pumpkin, cut into 3cm dice
 3 tbsp olive oil
 Salt
 3 tbsp coconut oil
 6 kaffir lime leaves
 1 bunch broccolini, sliced
 2 cups Califia Farms Original Oat milk
 1 lime
 2 cup bean sprouts, rinsed
 Large handful baby spinach leaves
 Handful coriander, roughly chopped
 Steamed rice and lime wedges to serve
For the green curry paste:
 1 small red onion, diced
 1 3cm piece ginger, peeled, roughly chopped
 ½ stalk lemongrass, sliced
 3 clove garlic
 1-2 large green chili
 Handful coriander stalks (use the leaves for garnish)

Directions

Method:
1

Preheat the oven to 220C.

2

Toss the pumpkin and eggplant with salt, pepper, and three tablespoons of olive oil. Scatter over a baking tray and roast for 15-20 minutes until softened and caramelised. Set aside.

3

Meanwhile, combine the curry paste ingredients in a small food processor with a good pinch of salt and pulse to a paste. You can add a little olive oil if you need to help it along.

4

Place a large, deep frying pan over medium/high heat and add the coconut oil, curry paste, and kaffir lime leaves. Cook for 2 minutes, stirring constantly, then add the broccolini and cook for 2 minutes more.

5

Add the oat milk, zest of 1 lime, and simmer for 3 minutes to cook the broccolini, then add the bean sprouts and baby spinach along with the roasted veggies and coriander and stir through. Adjust the seasoning to taste, and serve scattered with the reserved coriander leaves, steamed rice, and lime to squeeze over.

Notes

Veggie Green Curry
IngredientsDirections

Three Ingredient Mango Mousse

5-Minute Mango Pudding

RatingDifficultyBeginner

Prep Time10 minsCook Time10 minsTotal Time20 mins

 600ml thickened cream
 2 ripe mangoes
 1 tin sweetened condensed milk
 Seasonal fruit for garnishing

1

Remove the flesh of each mango.

2

Puree the mango in a blender.

3

Whip the cream until stiff peaks form.

4

With the mixer running add the condensed milk in a steady stream.

5

Do the same with the mango puree.

6

Serve in pretty glasses or jars, garnished with fresh fruit.

This recipe may also be frozen and served like ice cream.

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Ingredients

 600ml thickened cream
 2 ripe mangoes
 1 tin sweetened condensed milk
 Seasonal fruit for garnishing

Directions

1

Remove the flesh of each mango.

2

Puree the mango in a blender.

3

Whip the cream until stiff peaks form.

4

With the mixer running add the condensed milk in a steady stream.

5

Do the same with the mango puree.

6

Serve in pretty glasses or jars, garnished with fresh fruit.

Notes

Three Ingredient Mango Mousse
IngredientsDirections

Carrot Cake With Orange Cream Cheese Frosting

Classic Carrot Cake With Orange Cream Cheese Frosting

RatingDifficultyBeginner

Prep Time10 minsCook Time30 minsTotal Time40 mins

For the cake batter:
 1 cup pecans
 3 medium carrots, peeled, roughly chopped
 2 large free-range eggs, room temperature
 1/3 cup coconut oil, melted
 1/ 2 cup coconut yoghurt
 1/3 cup desiccated coconut
 1/3 cup currants
 1 1/2 cup gluten-free self-raising flour
 ½ tsp. ground cinnamon
 Pinch of salt
 ½ cup coconut sugar (or brown sugar)
For the cream cheese frosting:
 250g cream cheese
 ¼ cup pure cream
 ½ cup icing sugar
 Zest 1 orange

Method:
1

Preheat an oven to 180C then grease and line cake tin/s with baking paper.

2

Add the pecans to the jug of the Vitamix Ascent Series blender and blend on speed 1
just for 10-20 seconds to crush them but not to a powder.

3

Tip them into a bowl then add the carrots to the blender and blend them on speed 2
for 30 seconds to create a rough breadcrumb texture.

4

Add the remaining cake ingredients and 2/3 of the ground pecans. Blend on speed 2 for just 20 seconds to combine everything.

5

Spoon the cake mix into the prepared tin/s and smooth out the batter with the back of a spoon.

6

Bake for approximately 25-30 minutes until the cake is firm in the center and a dry skewer or small knife comes out clean.

7

Allow to cool for 10 minutes then unmould and cool completely before covering with the frosting.

8

For the frosting, combine the ingredients in a clean jug of the blender and blend on speed 3 for 30 seconds, scraping down the sides, and blend again for 20 seconds. Spoon this over the completely cooled cakes and finish with the remaining pecans.

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Ingredients

For the cake batter:
 1 cup pecans
 3 medium carrots, peeled, roughly chopped
 2 large free-range eggs, room temperature
 1/3 cup coconut oil, melted
 1/ 2 cup coconut yoghurt
 1/3 cup desiccated coconut
 1/3 cup currants
 1 1/2 cup gluten-free self-raising flour
 ½ tsp. ground cinnamon
 Pinch of salt
 ½ cup coconut sugar (or brown sugar)
For the cream cheese frosting:
 250g cream cheese
 ¼ cup pure cream
 ½ cup icing sugar
 Zest 1 orange

Directions

Method:
1

Preheat an oven to 180C then grease and line cake tin/s with baking paper.

2

Add the pecans to the jug of the Vitamix Ascent Series blender and blend on speed 1
just for 10-20 seconds to crush them but not to a powder.

3

Tip them into a bowl then add the carrots to the blender and blend them on speed 2
for 30 seconds to create a rough breadcrumb texture.

4

Add the remaining cake ingredients and 2/3 of the ground pecans. Blend on speed 2 for just 20 seconds to combine everything.

5

Spoon the cake mix into the prepared tin/s and smooth out the batter with the back of a spoon.

6

Bake for approximately 25-30 minutes until the cake is firm in the center and a dry skewer or small knife comes out clean.

7

Allow to cool for 10 minutes then unmould and cool completely before covering with the frosting.

8

For the frosting, combine the ingredients in a clean jug of the blender and blend on speed 3 for 30 seconds, scraping down the sides, and blend again for 20 seconds. Spoon this over the completely cooled cakes and finish with the remaining pecans.

Notes

Carrot, Pecan, & Coconut Cake With Orange Cream Cheese Frosting
IngredientsDirections

Olive Oil, Orange, and Thyme Cake with Orange and Thyme Syrup

Olive Oil, Orange, and Thyme Cake

RatingDifficultyIntermediate

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Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients:
 ¾ cup (120g) whole almond kernels (with skin on)
 3 eggs
 ¾ cup (165g) caster sugar
 2 tsp vanilla extract
 2 tsp finely chopped thyme
 Finely grated zest from 1 orange
 1 ¼ cups (185g) plain flour
 2 tsp baking powder
 ½ cup (125ml) light olive oil
 200g thick Greek yoghurt
 Extra thyme sprigs to serve
 Thick cream or yoghurt, to serve
For the orange thyme syrup:
 1 orange, washed and dried
 1 cup (220g) caster sugar
 ½ cup (125ml) orange juice
 ⅓ cup (80ml) water
 6 sprigs fresh thyme

Method:
1

Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line the base with nonstick baking paper.

2

Place almonds into a food processor bowl and process until finely chopped. Set aside.

3

Place eggs, sugar, vanilla, zest and thyme into the bowl of an electric mixer; mix on medium-high until eggs are light and fluffy. Add sifted flour and baking powder, olive oil, yoghurt and almonds; using a spatula, mix until well combined. Pour into the prepared pan and cook for 40 minutes or until a skewer inserted into the centre comes out clean. Turn on a cooling rack to cool.

4

Meanwhile, make the Orange Thyme Syrup by peeling the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice the zest into thin strips. Place in a small saucepan with the sugar, orange juice, and water; stir over low heat until sugar dissolves; increase heat to medium-high and boil without stirring for 2 minutes or until slightly thickened. Add thyme and allow to infuse for 5 minutes. Remove thyme and discard.

5

Place the cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake. Pour the remaining syrup into a serving jug.

6

Serve cake with extra syrup and cream or yoghurt.

Notes:
7

You may like to try substituting lemon for the orange - this will give you a tangy result. Also, you can substitute rosemary for thyme. It will give you a more aromatic, slightly bitter flavour!

Ingredients

Ingredients:
 ¾ cup (120g) whole almond kernels (with skin on)
 3 eggs
 ¾ cup (165g) caster sugar
 2 tsp vanilla extract
 2 tsp finely chopped thyme
 Finely grated zest from 1 orange
 1 ¼ cups (185g) plain flour
 2 tsp baking powder
 ½ cup (125ml) light olive oil
 200g thick Greek yoghurt
 Extra thyme sprigs to serve
 Thick cream or yoghurt, to serve
For the orange thyme syrup:
 1 orange, washed and dried
 1 cup (220g) caster sugar
 ½ cup (125ml) orange juice
 ⅓ cup (80ml) water
 6 sprigs fresh thyme

Directions

Method:
1

Preheat oven to 190*C (170*C fan forced). Grease a 20cm round cake pan and line the base with nonstick baking paper.

2

Place almonds into a food processor bowl and process until finely chopped. Set aside.

3

Place eggs, sugar, vanilla, zest and thyme into the bowl of an electric mixer; mix on medium-high until eggs are light and fluffy. Add sifted flour and baking powder, olive oil, yoghurt and almonds; using a spatula, mix until well combined. Pour into the prepared pan and cook for 40 minutes or until a skewer inserted into the centre comes out clean. Turn on a cooling rack to cool.

4

Meanwhile, make the Orange Thyme Syrup by peeling the orange skin with a vegetable peeler; use a sharp knife to remove any white pith then thinly slice the zest into thin strips. Place in a small saucepan with the sugar, orange juice, and water; stir over low heat until sugar dissolves; increase heat to medium-high and boil without stirring for 2 minutes or until slightly thickened. Add thyme and allow to infuse for 5 minutes. Remove thyme and discard.

5

Place the cake onto a serving plate; pour over half the syrup; arranging orange strips and extra thyme sprigs over the cake. Pour the remaining syrup into a serving jug.

6

Serve cake with extra syrup and cream or yoghurt.

Notes:
7

You may like to try substituting lemon for the orange - this will give you a tangy result. Also, you can substitute rosemary for thyme. It will give you a more aromatic, slightly bitter flavour!

Notes

Olive Oil, Orange, and Thyme Cake with Orange and Thyme Syrup
IngredientsDirections

Mini Strawberry Santas

Mini Strawberry Santas

RatingDifficultyBeginner

Mini Strawberry Santas are one of the best Christmas desserts you can make to get your kids to eat fruit over the holiday period, rather than just sugar! They're simple to make, and brighten up every Christmas table. Plus, you'll look like a creative superstar for your efforts!

Prep Time10 minsTotal Time10 mins

 1 Pint fresh strawberries, hulled
 1 cup Heavy whipping cream
 1 tbsp Confectioners' sugar
 1 tbsp Chocolate sprinkles

1

Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the 'hat'; set aside.

2

Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds.

3

Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'. Set the 'hat' atop the 'face'. Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'. Place 2 sprinkles on the 'face' for 'eyes'.

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Ingredients

 1 Pint fresh strawberries, hulled
 1 cup Heavy whipping cream
 1 tbsp Confectioners' sugar
 1 tbsp Chocolate sprinkles

Directions

1

Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make the 'hat'; set aside.

2

Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds.

3

Spoon a large dollop of whipped cream on top of strawberry base for the 'face' and 'beard'. Set the 'hat' atop the 'face'. Add a dot of whipped cream, using a toothpick, on top of the 'hat' for the 'pom-pom' and 2 dots on the strawberry base for 'buttons'. Place 2 sprinkles on the 'face' for 'eyes'.

Notes

Mini Strawberry Santas
IngredientsDirections

Christmas Pudding With Citrus And Spice

Christmas Pudding With Citrus And Spice

Christmas pudding with citrus and spice, yum! A fruity pudding that is served with ice cream is all you’ll want for a dessert after a very satisfying Christmas dinner. What’s more, this pudding can last up to a year in storage. Put a little extra time aside when making this delicious Christmas dessert, as you’ll need some extra patience because of the overnight soaking period for some ingredients. But no worries, everything will be worth it!

RatingDifficultyIntermediate

Prep Time1 hrCook Time6 hrsTotal Time7 hrs

 175 g Each of raisins, currants and sultanas
 140 g Whole glacé cherry
 50 g Mixed peel
 50 g Whole blanched almonds
 Zest of 1 orange and 1 lemon
 1 medium carrot, peeled and finely grated
 150 ml Brandy
 50 ml Orange liqueur, such as Grand Marnier
 175 g Light muscovado sugar
 175 g Fresh white breadcrumbs
 125 g Self-raising flour
 1 tsp Mixed spice
 ¼ tsp Grated nutmeg
 175 g Butter
 2 Eggs, beaten
 Butter, for greasing
 Holly sprig, to decorate

1

Mix together the fruits, almonds, citrus zests, and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.

2

Combine all the dry ingredients together, then add to the soaked fruit mixture. Blend in the butter, add the eggs and stir well.

3

Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Place the mixture and compress it firmly and make a hollow using back of the spoon in the centre.

4

Cover the surface with another round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil then tie at the rim with string to secure the cover. Lower the pudding into a pan with an upturned saucer in the base (you may also opt to use other things to elevate the pudding container), then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs. You may need to add water occasionally at it will evaporate as it boils.

5

Steaming it in the oven is also an alternative. You’ll have to put your pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. You may need to add water occasionally at it will evaporate as it boils, just like in our first option. (step 4)

6

Rest and cool, before storing in a cool, dry cupboard. The pudding will keep for up to a year.

7

Every time you’ll serve a pudding, it has to be steamed for 1 hr before turning out, garnish it with holly and serve with extra-thick double cream or vanilla ice cream.

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Ingredients

 175 g Each of raisins, currants and sultanas
 140 g Whole glacé cherry
 50 g Mixed peel
 50 g Whole blanched almonds
 Zest of 1 orange and 1 lemon
 1 medium carrot, peeled and finely grated
 150 ml Brandy
 50 ml Orange liqueur, such as Grand Marnier
 175 g Light muscovado sugar
 175 g Fresh white breadcrumbs
 125 g Self-raising flour
 1 tsp Mixed spice
 ¼ tsp Grated nutmeg
 175 g Butter
 2 Eggs, beaten
 Butter, for greasing
 Holly sprig, to decorate

Directions

1

Mix together the fruits, almonds, citrus zests, and the carrot with the brandy and orange liqueur in a large mixing bowl. Cover and leave to soak overnight.

2

Combine all the dry ingredients together, then add to the soaked fruit mixture. Blend in the butter, add the eggs and stir well.

3

Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. Place the mixture and compress it firmly and make a hollow using back of the spoon in the centre.

4

Cover the surface with another round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil then tie at the rim with string to secure the cover. Lower the pudding into a pan with an upturned saucer in the base (you may also opt to use other things to elevate the pudding container), then fill with water until it comes halfway up the sides of the bowl. Steam for 6 hrs. You may need to add water occasionally at it will evaporate as it boils.

5

Steaming it in the oven is also an alternative. You’ll have to put your pudding basin in a roasting tin filled with water, then cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. You may need to add water occasionally at it will evaporate as it boils, just like in our first option. (step 4)

6

Rest and cool, before storing in a cool, dry cupboard. The pudding will keep for up to a year.

7

Every time you’ll serve a pudding, it has to be steamed for 1 hr before turning out, garnish it with holly and serve with extra-thick double cream or vanilla ice cream.

Notes

Christmas Pudding With Citrus And Spice
IngredientsDirections

Mayver’s Christmas Gingerbread

Mayver's Christmas Gingerbread

Rating

Christmas Gingerbread is a staple of every Christmas, and there is no better recipe than this one from Susie Burrell that uses the delicious Mayver's Skin On Peanut Butter. If you're looking for the best Christmas dessert for your table this year, then look no further.

 4 tbsp Butter
 ⅓ cup Mayver’s Skin On Peanut Butter
 ½ cup Brown sugar
 1 Egg
 1 tsp Vanilla
 ½ tsp Ground ginger
 ½ tsp Cinnamon
 ½ tsp Bicarb soda
 2 cups Plain flour, sifted

1

Place butter and peanut butter in a medium mixing bowl. Mix well with an electric beater until light and fluffy. Add sugar, egg and vanilla and pulse until well combined.

2

Stir in spices and flours. Place in the fridge for 1 hour to rest.

3

Preheat the oven to 180C/160C (fan-forced) and line three baking trays with baking paper.

4

Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out gingerbread men with your desired cutter and place onto lined baking trays. Repeat with remaining mixture.

5

Bake for 10 minutes or until golden.

RECIPE TIP: If you’re looking for an alternative to brown sugar, try honey or rice malt syrup.

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Ingredients

 4 tbsp Butter
 ⅓ cup Mayver’s Skin On Peanut Butter
 ½ cup Brown sugar
 1 Egg
 1 tsp Vanilla
 ½ tsp Ground ginger
 ½ tsp Cinnamon
 ½ tsp Bicarb soda
 2 cups Plain flour, sifted

Directions

1

Place butter and peanut butter in a medium mixing bowl. Mix well with an electric beater until light and fluffy. Add sugar, egg and vanilla and pulse until well combined.

2

Stir in spices and flours. Place in the fridge for 1 hour to rest.

3

Preheat the oven to 180C/160C (fan-forced) and line three baking trays with baking paper.

4

Use a lightly floured rolling pin to roll out dough on a large sheet of baking paper until 4-5mm thick. Cut out gingerbread men with your desired cutter and place onto lined baking trays. Repeat with remaining mixture.

5

Bake for 10 minutes or until golden.

Notes

Mayver’s Christmas Gingerbread
IngredientsDirections

Isagenix Reindeer Treats

Isagenix Reindeer Treats

RatingDifficultyBeginner

The perfect family friendly snack, Isagenix Reindeer Treats are a creative addition to the Christmas table and will be enjoyed by all!

Prep Time5 minsTotal Time5 mins

 2 Chocolate Decadence IsaLean™ Bars
 3 Packets of Thai Sweet Chilli Harvest Thins™
 ¼ cup Unsweetened coconut chips
 ½ cup Freeze-dried raspberries or dried cranberries

1

Cut the IsaLean Bars into pieces.

2

Place all ingredients into a bowl and mix together.

3

Store in an airtight container.

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Ingredients

 2 Chocolate Decadence IsaLean™ Bars
 3 Packets of Thai Sweet Chilli Harvest Thins™
 ¼ cup Unsweetened coconut chips
 ½ cup Freeze-dried raspberries or dried cranberries

Directions

1

Cut the IsaLean Bars into pieces.

2

Place all ingredients into a bowl and mix together.

3

Store in an airtight container.

Notes

Isagenix Reindeer Treats
IngredientsDirections

Mayver’s Christmas Bark

Mayver's Christmas Bark

RatingDifficultyBeginner

Mayver’s Christmas Bark is simple to make and is a lot of fun to make with your kids. It's one of the best Christmas desserts we have seen, and it looks amazing!

Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 200 g Dark or milk chocolate
 200 g White chocolate
 1 cup Mayver’s Extra Crunchy Peanut Butter
 ½ cup Pistachios
 ½ cup Low sugar cranberries
 1 cup Pretzels

1

Melt chocolate over low heat. Stir in peanut butter.

2

Pour into baking tray lined with baking paper.

3

Top with a mix of cranberries, pretzels and pistachios.

4

Allow to set in fridge for 2-3 hours. Then break and serve.

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Ingredients

 200 g Dark or milk chocolate
 200 g White chocolate
 1 cup Mayver’s Extra Crunchy Peanut Butter
 ½ cup Pistachios
 ½ cup Low sugar cranberries
 1 cup Pretzels

Directions

1

Melt chocolate over low heat. Stir in peanut butter.

2

Pour into baking tray lined with baking paper.

3

Top with a mix of cranberries, pretzels and pistachios.

4

Allow to set in fridge for 2-3 hours. Then break and serve.

Notes

Mayver’s Christmas Bark
IngredientsDirections

Vegan Eggnog

Vegan Eggnog

A recipe from Vegan by Eden

RatingDifficultyBeginner

This December I’m getting festive with some creamy vegan eggnog! There’s nothing more perfect for vegan eggnog than the Califia Farms Unsweetened Vanilla almond milk. It’s creamy, delicious and when paired with the cinnamon and nutmeg it’s a match made in heaven. You can enjoy this eggnog with or without a little rum. I like it served as is and chilled - so good on a warm summer day. I hope you all give this a try and get in the festive spirit with me.

Prep Time20 minsTotal Time20 mins

 1 Bottle Califia Farms Unsweetened Vanilla Almond Milk
 2 Cinnamon sticks
 1 tbsp Maple syrup
 1 tsp Nutmeg
 1 tsp Mixed spice

1

In a small pot combine the Califia Farms Unsweetened Vanilla almond milk with the maple syrup, nutmeg and mixed spice. Stir gently on a low heat.

2

Add the cinnamon stick and continue to stir for 8-10 mins while the milk thickens up slightly.

3

Pour the mix into a jug and refrigerate overnight.

4

Once chilled the eggnog is ready to serve. You could enjoy it warm if you prefer but let it refrigerate overnight so the flavour deepens.

5

Sprinkle some extra cinnamon on top to serve.

6

*Optional - add a little rum or bourbon if you would like it with some liquor.

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Ingredients

 1 Bottle Califia Farms Unsweetened Vanilla Almond Milk
 2 Cinnamon sticks
 1 tbsp Maple syrup
 1 tsp Nutmeg
 1 tsp Mixed spice

Directions

1

In a small pot combine the Califia Farms Unsweetened Vanilla almond milk with the maple syrup, nutmeg and mixed spice. Stir gently on a low heat.

2

Add the cinnamon stick and continue to stir for 8-10 mins while the milk thickens up slightly.

3

Pour the mix into a jug and refrigerate overnight.

4

Once chilled the eggnog is ready to serve. You could enjoy it warm if you prefer but let it refrigerate overnight so the flavour deepens.

5

Sprinkle some extra cinnamon on top to serve.

6

*Optional - add a little rum or bourbon if you would like it with some liquor.

Notes

Vegan Eggnog
IngredientsDirections

Isagenix Jingle Juice

Isagenix Jingle Juice

RatingDifficultyBeginner

Looking for a refreshing drink to cool down with this Christmas? Isagenix has you covered with its delicious Jingle Juice.

Prep Time10 minsTotal Time10 mins

 4 Scoops Juicy Orange AMPED™ Hydrate OR
 4 Scoops Lemon Lime AMPED™ Hydrate OR
 2 Scoops of each
 1 cup Cranberry juice
 1 cup Cranberries
 1 Lemon, sliced
 1 Orange, sliced
 4 cups Sparkling water

1

Mix all ingredients in a large punch bowl with ice.

2

Stir until fully dissolved.

3

Enjoy!

Note:
4

Please note, the Isagenix Jingle Juice drink is only for people aged 16+

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Ingredients

 4 Scoops Juicy Orange AMPED™ Hydrate OR
 4 Scoops Lemon Lime AMPED™ Hydrate OR
 2 Scoops of each
 1 cup Cranberry juice
 1 cup Cranberries
 1 Lemon, sliced
 1 Orange, sliced
 4 cups Sparkling water

Directions

1

Mix all ingredients in a large punch bowl with ice.

2

Stir until fully dissolved.

3

Enjoy!

Note:
4

Please note, the Isagenix Jingle Juice drink is only for people aged 16+

Notes

Isagenix Jingle Juice
IngredientsDirections

Vegan Christmas Cookies

Vegan Christmas Cookies

Why not leave Santa some vegan Christmas cookies and almond milk this year? These are probably the best Christmas cookies I’ve made yet. Vegan white chocolate, macadamia and cranberry cookies using Califia Farms Unsweetened Vanilla Almond Milk.

The unsweetened vanilla almond is my favourite of all the Califia milks, it’s so special tasting, great to use in porridge or desserts but we honestly just love to drink it on its own because it’s that good! My toddler is obsessed with it! Cookies and milk is my most favourite Christmas tradition, and I bet Santa is going to love these!

RatingDifficultyBeginner

Prep Time20 minsCook Time20 minsTotal Time40 mins

 ⅔ cup Buckwheat flour
 1 tsp Baking soda
 1 cup Coconut sugar
 ½ cup Cashew butter
 ½ cup Tahini
 ¼ cup Califia Farms Unsweetened Vanilla Almond Milk
 ¼ cup Vegan white chocolate chips
 ¼ cup Chopped macadamias
 ¼ cup Frozen cranberries

1

In a large bowl, sift together the flour, baking soda and coconut sugar.

2

Add the cashew butter and tahini and mix until combined and chunky.

3

Add almond milk and mix again until cookie batter forms.

4

Mix through white chocolate chips, macadamias and cranberries.

5

Form tablespoon-sized cookie balls and flatten slightly, place on tray with plenty of room to spread.

6

Bake at 170 C for 15 - 20 min.

7

Allow to cool and enjoy with a cool glass of Califia Farms almond milk!

Talida Voinea is a plant-based mum from Newcastle who is recovering from a life-threatening hormone imbalance through diet. Follow her Instagram here: @hazel_and_cacao

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau

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Ingredients

 ⅔ cup Buckwheat flour
 1 tsp Baking soda
 1 cup Coconut sugar
 ½ cup Cashew butter
 ½ cup Tahini
 ¼ cup Califia Farms Unsweetened Vanilla Almond Milk
 ¼ cup Vegan white chocolate chips
 ¼ cup Chopped macadamias
 ¼ cup Frozen cranberries

Directions

1

In a large bowl, sift together the flour, baking soda and coconut sugar.

2

Add the cashew butter and tahini and mix until combined and chunky.

3

Add almond milk and mix again until cookie batter forms.

4

Mix through white chocolate chips, macadamias and cranberries.

5

Form tablespoon-sized cookie balls and flatten slightly, place on tray with plenty of room to spread.

6

Bake at 170 C for 15 - 20 min.

7

Allow to cool and enjoy with a cool glass of Califia Farms almond milk!

Notes

Vegan Christmas Cookies and Milk
IngredientsDirections
Best Christmas Desserts
 

Written by:
Best Desserts Team
Published on:
December 6, 2022
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