Month: December 2014

Summer party food doesn’t have to be unhealthy. Sometimes the simplest dishes are the tastiest…

Ingredients:
Serves 4

• 8 eggs, almost hard boiled and peeled
• 2 tomatoes, seeded and chopped
• ½ red onion, finely chopped
• ½ clove garlic
• 1 tbsp white wine vinegar
• 1 tbsp extra virgin olive oil
• Sugar and pepper to taste
• 16 bamboo skewers

Method:

1. Place tomato, onion, garlic, vinegar and oil into a food processor and blend until smooth, season with sugar and pepper.
2. Cut the eggs in half longways and pierce a skewer through each of the halves.
3. Place into a bowl and serve with the tomato dressing on the side for dipping.

To serve:

1. Raw baby carrots, celery sticks and/or other vegetables for a healthy snack or a great addition to any barbeque.

This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions. 

This recipe is one of the best recipes I have come across for using up left over roast meat. The ingredients are staples most people would already have at home. Preparing this dish is also pretty simple, which makes this the perfect Boxing Day meal when you want to take it easy.

Ingredients:

For the Hamballs:

• 450g/1lb lean pork, finely chopped
• 450g/1lb lean ham, finely chopped
• 2 eggs
• 2 cups breadcrumbs
• 1 cup milk
• 1 teaspoon salt

For the Glaze:

• 1/2 cup cider vinegar
• 1/2 cup water
• 1 1/2 cups brown sugar
• 1 teaspoon dry mustard
• 10 whole cloves

Method:

1. Mix all of the ingredients for the ham balls together, with your hands.
2. Form into 5 cm / 2 inch balls, and place them side by side in a glass baking dish.
3. In a saucepan, combine the ingredients for the glaze and bring it to the boil.
4. Pour the boiled glaze over the ham balls, covering each one by a spoon if necessary.
5. Cover the baking dish loosely with foil and bake in the oven at 180 °C / 350° F for 45 minutes.
6. Spoon the glaze over the ham balls again, and bake for another 45 minutes.
7. During the last 30 minutes, remove the foil and periodically spoon the glaze mixture over the ham balls

This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, Celebrate Christmas – Dinners and Drinks (The Celebrate Christmas Collection Book 1). You can buy the book here.

About the authors: 

Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.

She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.

Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence.  Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.

As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses – Up to 100 Employees – Computer Services category in the 8th annual Stevie Awards for Women in Business.  Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them! 

 

I don’t know many people who can resist a rich chocolate fudge, and this recipe has a delicious combination of ingredients to make an indulgent fudge for Christmas. This one will go down well on your Christmas table…
 
Ingredients:

• 4 cups white sugar
• 1/2 cup (113g/4oz) butter
• 340g/12oz evaporated milk
• 2 cups (350g/12oz) semi-sweet chocolate chips
• 340g/12oz sweet baking chocolate
• 195g/7oz marshmallow crème
• 2 teaspoons vanilla extract

Method:

1. In a large saucepan, combine the sugar, butter, and evaporated milk.
2. Cook the mixture over a medium heat, stirring frequently, until it reaches the soft-ball stage.
3. Remove the mixture from the heat, and stir in the chocolate chips and baking chocolate until melted.
4. Stir the marshmallow crème and vanilla into the mixture until well blended.
5. Spread the mixture into a 30×20 cm/13×8 inch pan and chill in the refrigerator for 2 hours.

This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, How to Bake the Best Delicious Fudge For All Seasons – In Your Kitchen (“How to Bake the Best” Book 4). You can buy the book here.

About the authors: 

Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.

She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.

Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence.  Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.

As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses – Up to 100 Employees – Computer Services category in the 8th annual Stevie Awards for Women in Business.  Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them!   
 
 

No one will be able to resist these crunchy pecans toasted with a light cinnamon and maple coating – they are perfect for snacking on after dinner with a cup of coffee, or accompanied with a glass of wine or beer.

Ingredients:

• 2 cups Pecan Halves
• 1 tablespoon Extra Virgin Coconut Oil, melted
• 2 teaspoons Pure Maple Syrup
• 1 teaspoon Vanilla Powder
• 1 teaspoon Ground Cinnamon

Method:

Variations:

Tips:

• Look for interesting jars and tins to package these nuts in as Christmas presents, or as a little gift throughout the year.
• Experiment with different types of nuts

This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au 

These Caramel Snappers would be a delicious addition to any Christmas table. They would also make a thoughtful, edible gift (check out some of our gift wrapping ideas below).  

Ingredients:

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

 

Method:
1. Spread the pecans into a single layer in a shallow baking pan.
2. Bake in a 180°C / 350°F for about 10 minutes or until toasted, stirring occasionally.
3. Line another shallow baking pan with foil, and butter the foil.
4. On the foil, arrange the pecans in groups of 3, flat side down.
5. In a large saucepan, combine the caramels and 1 tablespoon of butter.
6. Cook over a low heat, stirring frequently, until the mixture is melted and smooth.
7. Remove from the heat and drop about 1 teaspoon of melted caramel mixture onto each group of pecans.
8. Let the caramel pecan pieces stand for 20 minutes.
9. In a small saucepan, heat the chocolate pieces and 1 teaspoon butter over a low heat, stirring constantly until smooth.
10. Remove from the heat and spread a small amount of the chocolate over the top of each caramel piece.
11. Let it stand for another 20 minutes.

This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, Celebrate Christmas – Sweets and Treats (The Celebrate Christmas Collection Book 2). You can buy the book here.

About the authors: 

Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.

She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.

Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence.  Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.

As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses – Up to 100 Employees – Computer Services category in the 8th annual Stevie Awards for Women in Business.  Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them! 

This recipe ticks all the boxes for gluten, egg and diary-free, which means that everyone can enjoy these gorgeous cookies. The hint of cinnamon offers a lovely festive flavor and I love using Maple Syrup as an alternative to sugar. Use star or other Christmas-themed cookie cutters and package them up in some cellophane with a lovely ribbon as Christmas gifts.

Preparation: 20 minutes

Ingredients:

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

Method:

This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au 

It’s been a great strawberry season this year – lots of great quality fruit around for a good price. Strawberries are best served as naturally as possible, with cream, ice cream, or dipped in a healthy light chocolate coating as per below recipe.

I love this recipe because:
1. It’s great for entertaining – it can be prepared before your guests arrived and kept in the fridge until you’re ready to serve
2. It’s a delicious after-dinner treat if guests are mingling and you don’t want to do a sit-down dessert, or if you want something light and refreshing to finish.

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

Variations:

Recipe Tips:

 
This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au 

This recipe would make a fabulous Christmas morning breakfast – it cooks in minutes and you could prep the spinach the night before to save some time. It’s small enough that you’ll still have some room for Christmas lunch, but the eggs and pancetta will keep a rumbling tummy at bay.

Ingredients:

Makes 12

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

Method:
1. Preheat the oven to 180˚C. Prepare the spinach by removing the leaf from the stem, wash well. Bring a large pot of water to the boil and blanch the leaves for 2 minutes, remove and refresh under cold running water. Drain and pat dry with paper towel.
2. Finely slice the prepared spinach then toss in a bowl with pepper and freshly ground nutmeg.
3. Using a 12-cup muffin tin, line each mould with a slice of pancetta.
4. Divide the prepared spinach evenly between the muffin moulds.
5. Crack one egg into each muffin mould. Cover with foil and place in the oven and bake for 8-10 minutes.

Allow to cool slightly. Serve warm.

Tip: This dish would also make a great starter, especially when served with garlic/herb bread.

This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions.

What do you have for breakfast on Christmas morning? 

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

Ingredients:

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

Method:

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

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

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

Ingredients:

Serves 4

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

Method:

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

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