These little Christmas Pudding Truffles are Christmas in a mouthful. They are one of Aaron’s favourite, mainly because they contain fruit cake, but I have also had people who don’t like fruit cake love these.
In the lead up to Christmas every year, I like to choose 5 or 6 delicious Christmas treats and bake them. These are for us to enjoy as a family, but also if someone pops round I have something festive to offer, and when we go to Christmas parties I will take a selection as a little thank you. Baked goods are also a great idea for teachers and coaches. In previous years I have also made hampers for family members, but I have 3 kids now, so time is of the essence.
There are literally only 4 ingredients in these truffles and they are VERY easy to make. If you have a bit more time and like them to look pretty (as I do), you can decorate them with a toothpick and some food colouring. It does take a bit of time, but they look so good when they are done. An alternative to drawing holly and ivy onto every truffle is to use chopped place cherries and mint leaf lollies to give the same effect.
When topping these with white chocolate, I suggest melting the chocolate and leaving it to thicken up for 5-10 minutes in the fridge. This helps the white chocolate to sit on top of the truffles, as opposed to dripping down the sides. I have made this recipe family friendly and used orange juice, but if children won’t be eating them, I highly recommend using some cointreau or brandy.
I hope you have some time to give these delicious morsels a go this festive season.
350g dark fruit cake, crumbled
150g 70% dark chocolate, melted
1/4 cup freshly squeezed orange juice
1-2 tbs Cointreau or brandy (optional – if using use 1-2 tbs less orange juice)
100g white chocolate, melted
Place the crumbled fruit cake into a large bowl
Add the melted chocolate, orange juice and alcohol (if using) and mix with a wooden spoon until it comes together.
Roll into balls the size of a ping pong ball. Refrigerate for at least 1 hour or until firm.
When ready to top these truffles, place the white chocolate into a microwavable bowl and heat on high for 1 minute. Remove from the microwave and stir. Microwave for a further 30 seconds if needed, and continue until just melted.
Place in the fridge for 5-10 minutes to thicken up.
Remove truffles and chocolate from the fridge and top each truffle with ~ 1/4 tsp of white chocolate. Once all truffles are topped, return to the fridge for 10-15 minutes.
Using a toothpick and some red and green food colouring, draw some holly and ivy on each truffle.
Store in the fridge in an airtight container or in the freezer.
Since receiving the Sweet cookbook from Ottolenghi for my birthday 12 months ago, I have been systematically working my way through a lot of the recipes. All, which have been delicious. There are several recipes in there that are definitely more Christmassy than others, so I have been waiting to try some of them until this joyous time of year. One of these recipes is the Speculaas Biscuits on page 37.
Speculaas biscuits are a Dutch spiced shortbread, which are traditionally baked for St Nicholas Day (6th December) in the Netherlands, which marks the start of the festive season. It is quite fitting that these biscuits were the first of my Christmas baking for this year, and I made them on the 3rd of December, so a little early (I was not aware of the origin of the biscuit when I made them). These biscuits are reminiscent of gingerbread, yet a different spice flavour and more crispy.
I have made a few alterations to the original recipe, including replacing rum or brandy with lemon juice and omitting the flaked almonds from on top.
I have ordered a patterned rolling pin, which I was hoping would arrive in time for my Christmas baking, but sadly, no rolling pin yet. So, the kids helped me decide upon the reindeer for these biscuits. The other choices were stars, bells and Christmas trees. I think the reindeer were a good choice.
These biscuits are great with a cuppa and great as a gift. I only cooked half the batch when I made them and froze the rest of the cut out reindeers as I knew we wouldn’t get through that many biscuits in a week or so. It also means that the week before Christmas I can pull the frozen ones out and pop them in the oven so we’ll have fresh biscuits ready for any social events we will have in that week.
450g plain flour
1 tbs baking powder
3/4 tbs ground cinnamon
3/4 tbs star anise, ground
1/2 tsp white pepper
1/2 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cardamom
1/4 tsp grond nutmeg
1/4 tsp ground cloves
1/2 tsp salt
250g unsalted butter
330g brown sugar
50ml lemon juice
Sift the flour, baking powder and spices and salt into a medium bowl and set aside.
Using a stand mixer, beat the butter and sugar on medium speed for 3-4 minutes until the mixture is light and fluffy. Add the lemon juice and beat until combined. Add the dry ingredients and mix until it all comes together. The dough will be quite dry.
Divide the dough into 2 pieces and wrap in plastic wrap, form into a disc, and refrigerate for at least 30 minutes or until firm.
When ready to bake, preheat the oven to 200°C and line a baking tray with baking paper.
Remove dough from the refrigerator and roll out on a lightly floured surface to about 0.5cm thick. Using a large reindeer cutter (or cutter of your choice), cut out the biscuits and place them on the baking tray. They won’t rise much, but ensure you leave at least 1cm between biscuits. Continue rolling and cutting with remaining dough.
Bake for 10-12 minutes or until golden brown. Remove from the oven and allow to cool slightly on the tray before moving to a wire rack to cool completely.
Store in an airtight container at room temperature for 1 week.
With Christmas fast approaching and our house desperately needing some more snacks, I decided to add a bit of festivity to my usual cinnamon scroll recipe, and they were a hit!
Christmas really is the most wonderful time of the year. The magic, the carols, the festivities, the catch ups and the food! Every year, I make a list of Christmas goodies to bake for us to enjoy at home and share with family and friends. When it comes to baking, spices, especially gingerbread spices, added to anything, really give off the feel of Christmas, which by the way, I love! This simple addition, really lifted these scrolls and I think they may become a regular on my baking list.
These Gingerbread Cinnamon Scrolls, just like the plain cinnamon scrolls, are super easy to make and make an excellent lunchbox or after school snack, and are freezer friendly. Whenever I make a batch, we all have one and then the rest go straight into an airtight container and into the freezer. This means that they can be popped straight into kids lunch boxes and defrosted by lunchtime, as well as helping to keep everything cool. Or, if you’re at home, 10 seconds in the microwave is all it needs.
My kids love scrolls (as do I!). I have made several different flavours over the 12+ months that I have been making these for and everytime, they are all gone within a week. If you’re yet to try them, I highly recommend these ones as a starting point!
2 cups SR flour
2/3 cup milk
1/2 cup currants
1 tsp spice mix (see below)
3 tbs butter, softened
2 tbs golden syrup
1 1/2 tbs spice mix (see below)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground allspice
1 cup icing sugar
1 tsp spice mix
1-2 tbs boiling water
Preheat the oven to 200°C and line a baking tray with baking paper.
Place flour, spice mix and butter into a food processor and process on medium speed until the mixture resembles breadcrumbs. Add currants and milk and process for 1-2 minutes until it forms a ball.
Lightly flour bench top and tip out the dough. Roll the dough out to about a 45cm x 30cm rectangle or until the dough is about 0.5cm thick.
Mix the softened butter and golden syrup until it forms a paste. Spread over the dough.
Sprinkle the spice mix over the butter, leaving about a 1cm edge on the long side for rolling.
To roll the dough, start at the long edge and roll tightly away from you.
Cut into 1.5-2cm scrolls, and place onto prepared tray, leaving room to rise.
Bake for 15-20 minutes or until lightly golden.
Remove from the oven and leave to sit for 5 minutes.
While the scrolls are resting, prepare the glaze by mixing the icing sugar, golden syrup, spice mix and water into a small bowl. The glaze should be quite runny, so add more water if needed.
Drizzle the glaze over the scrolls and enjoy warm or store in an airtight container for a few days or freeze.
Muffins really are one of the best snacks for kids and adults alike and they can be packed full of goodness or just packed full of deliciousness if thats what you prefer.
The thing I like best about muffins is probably that they freeze really well, meaning I can make a batch and there isn’t the pressure to eat them all before they aren’t so good anymore. This allows variety throughout the weeks.
These lemon and raspberry muffins came about as we had a whole heap of lemons that Mum gave us and we had frozen raspberries in the freezer. If we had blueberries, they would have been lemon and blueberry muffins, which would also be a nice match. This is a really basic recipe and requires no beaters, just 2 bowls, one for wet and one for dry ingredients. I have used coconut oil, but you can use a vegetable oil if you prefer.
The kids really liked these muffins, as they do any muffin. They are great for lunch boxes as they can go straight from the freezer and are defrosted by morning tea and help to keep the rest of the lunch box a little bit cool.
Makes 18 muffins
3 cups plain flour (you can use wholemeal)
4 tsp baking powder
1/2 tsp salt
100g white sugar
100g brown sugar
1/2 cup milk
1/2 cup lemon juice
2 tsp lemon zest, finely grated
2 tbs natural yoghurt
1/2 cup coconut oil, melted
1 1/2 cup frozen raspberries
Preheat the oven to 180°C and prepare muffin tray.
Place flour, baking powder and salt into a large bowl and mix to combine.
In a medium sized bowl, whisk the eggs and sugars until combined. Mix in the milk, lemon juice, yoghurt, zest and vanilla and mix to combine. Add wet ingredients to dry ingredients and lightly mix. Add coconut oil and mix. Do not over mix.
Gently fold in the raspberries and avoid over-mixing to avoid excess running of the raspberries.
Spoon mixture into prepared muffin tins and flatten the top.
Bake for 12-15 minutes or until a skewer comes out clean.
Allow to cool and store in an airtight container for up to 5 days or in the freezer for up to 1 month.
I love asparagus and I love that it’s back in season. We have been having it regularly as it’s so cheap at the moment. Next year, we will grow our own!!
I don’t know what brought me to the flavour combination in this tart, but it’s so good. And you can arrange the asparagus on top to make it look really pretty. Perfect for entertaining! I have added in a whole heap of spinach, which wilts down to not much, which adds a great source of iron, making this an excellent choice for vegetarians. With the good amount of vegetables in this tart, it can be had by itself or served with a simple side salad.
I made a shortcrust pastry, which is really simple, but you can use bought puff or shortcrust pastry. The combination of the eggs, dill and asparagus work really well together and the caramelised leeks enhance these flavours.
Mark has expressed his like for asparagus this year, which makes me happy, so he loves this, and Claire, the 2 times we have had it, turns her nose up at it initially, but ends up happily finishing her piece. Even Elise enjoyed it but found the texture of the spinach a bit strange.
240g plain flour
1/4 cup water
pinch of salt
3 leeks, finely sliced
1 clove garlic, crushed
3 cups spinach, chopped
2 tbs dill, chopped
60g goats cheese
1 bunch of asparagus, halved lengthways
salt and pepper
To make the pastry, place the flour, butter and salt into a food processor and blitz until it resembles breadcrumbs.
With the motor running, slowly add the water until the mixture comes together. Remove from the food processor and flatten out to a disc, cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 200°C and prepare a 25cm pie dish
Remove from the fridge and roll out to a diameter of around 32cm. Place into a pie dish, allowing at least a 2cm overhang. Return to the fridge for 20 minutes.
Cover the pastry with baking paper and place baking beads or dried beans on the baking paper to blind bake.
Place into the oven for 15 minutes then remove the baking paper and baking beads and bake for a further 10 minutes. Remove from the oven.
While the pastry is cooking, heat a medium sized frypan over medium heat. Add 1 tbs of olive oil and add the leek and garlic and fry for about 5 minutes, allowing them to caramelise. Add the chopped spinach and cover, allowing it to wilt. Allow to cool slightly and place into the pastry case.
Break the goats cheese into small pieces and place on top of the spinach mix.
In a jug, whisk together eggs, milk, cream, dill, salt and pepper. Pour over the spinach mix.
Arrange asparagus on top of the egg mix and place into the oven to bake for 40 minutes or until the egg mixture is set.
The broad beans in our garden have gone crazy in the past few weeks, so we have plenty to get through. This dip is a great way to use up a good amount of broad beans.
Every year we have planted broad beans, we have had great success, although, they always seem to come later in Spring, making it tricky for getting the Summer veggies in. Some of our favourite ways to use broad beans are in a salad, in a Spring vegetable pasta dish or in our favourite meatball recipe out of Ottolenghi’s Jerusalem Cookbook.
I first made a dip similar to this a couple of years ago, but I have refined it and this recipe is the better version. It’s creamy, light and tasty with a hint of garlic, but not so much that it lingers for hours and a touch of mint which adds a freshness to the mouth, but not in the way that toothpaste does 🙂
Broad beans have 2 shells, one which needs removing, one which doesn’t. The outer shell, which is really a pod and the inner shell, which is more visible once cooked or blanched, and does not need to be removed to be eaten. I normally leave this shell on as it provides extra fibre and it is quite time consuming to remove, but in this recipe, it needs to be removed….sorry!
The kids have really enjoyed de-podding the broad beans and do an excellent job at it. I have been setting them up at the table with the scraps bin and a bowl and a pile of broad beans and they happily de-pod them all while I am in the kitchen cooking. Super helpful!
This dip is great on its own with veggie sticks or crackers, as an addition to a cheese and dip platter, spread on bread or even dolloped on top of a cous cous salad.
500g de-podded broad beans, fresh or frozen
1 small clove garlic, crushed
100g smooth feta (I used Lemnos)
2 tbs chopped mint
1-2 tbs lemon juice
20g grated parmesan cheese
Salt and pepper
Cover the broad beans with boiling water and allow to sit for 3-4 minutes. Refresh under cold water.
Remove the shell of the broad beans. Keep the bean, discard the shell.
Place the beans and remaining ingredients, except lemon juice into a food processor and blitz for 30 seconds. Remove the lid and scrape down the sides.
Add 1 tbs of lemon juice and blitz again until well combined. Add more lemon juice until you have the desired consistency. It should be thick dip.
Place into bowl and serve with veggie sticks and crackers.
Store in an airtight container in the refrigerator for 4-5 days.
Now that spring is well and truly here, fresh salads are back on the menu. Our veggie garden is also ripe for the picking, with the main vegetables being broad beans and snow peas, so it made sense to make this super easy and delicious salad.
If you haven’t tried broad beans before, I highly recommend trying them. They are great in a salad, with pasta or made into a dip. They do take a little bit of work to peel, but are worth it. If you grow broad beans at home and have a lot of them, you can shell them, blanch them and then freeze them for later.
I have used Meredith dairy marinated goats feta for this salad, mainly because i love it, but you can use any goats cheese or feta you like. The combination of this cheese with the mint and lemon juice really compliments the beans and peas and lifts this salad.
My kids love snow peas and normal peas, so adding broad beans and feta (another one of their favourites) meant this was a great one for them also. Mark and Claire helped me to shell the broad beans as well, which they enjoyed and were much more proficient at than this time last year 🙂
2 cups shelled broad beans
1 cup shelled peas or frozen peas
2 cups snow peas
50g Meredith Dairy marinated goats feta
1/4 cup chopped mint leaves
1 tbs extra virgin olive oil
Juice of 1 lemon
Place broad beans, snow peas and peas into a bowl and blanch by covering with boiling water and allow them to sit for 2-3 minutes. Drain and run under cold water to refresh.
Add olive oil and lemon juice and toss to combine.
Add feta and mint and carefully toss to combine.
Serve with fish, meat or as a side to your favourite main.