Easy Christmas Recipes

Wreath cookies                        

0:45 To prep

0:15 To cook

8 Ingredients

EASY Difficulty

20 Makes

Share the love at Christmas with beautiful hand-made baked goodies as gifts.

Ingredients

• 250g butter, softened
• 2/3 cup pure icing sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups plain flour
• 1/2 cup custard powder
• Christmas sprinkles, to decorate

Lemon glaze

• 1 cup pure icing sugar, sifted
• 2 tablespoons lemon juice

Method

1. Step 1

   Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until a soft dough forms. Set aside for 10 minutes.

1. Step 2

   Spoon one-quarter dough into a piping bag fitted with a 1.5cm fluted nozzle. Pipe 6cm circles, 3cm apart, on prepared trays. Repeat with remaining dough to make a total 20 wreaths. Bake for 14 to 16 minutes, swapping trays halfway, or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.

1. Step 3

   Make glaze Combine icing sugar and lemon juice in a bowl. Place wire rack with biscuits over a baking tray. Drizzle with glaze. Top with sprinkles. Set aside to set.

 

Fruit Mince Pies

0:30 To prep

0:35 To cook

16 Ingredients

EASY Difficulty

40 Make

Don’t want to stress you out or anything but Christmas is now just four weeks away – get ahead by making these mince pies now and putting them in the freezer.

Ingredients

•  2 tablespoons brown sugar
•  2 tablespoons brandy
•  1 small Granny Smith apple, peeled, cored, coarsely grated
•  85g raisins, coarsely chopped
•  85g currants
•  85g sultanas
•  60g glace cherries, coarsely chopped
•  115g (1/3 cup) breakfast marmalade
•  1/4 teaspoon mixed spice
•  600g (4 cups) plain flour
•  80g (1/2 cup) icing sugar mixture
•  300g chilled butter, chopped
•  2 egg yolks
•  4-5 tablespoons water
•  White sugar, to sprinkle
•  Icing sugar, to dust

Method

 

1. Step 1

   Combine the brown sugar, brandy, apple, raisins, currants, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.

2. Step 2

   Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolks and water, and process until the dough just comes together.

3. Step 3

   Turn the dough onto a lightly floured surface and knead until smooth.

4. Step 4

   Preheat oven to 180°C. Roll out the pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 6.5cm-diameter pastry cutter to cut 40 discs from the pastry. Line forty 30ml (1 1/2-tablespoon) capacity patty pans with the discs. Use a fork to prick the bases.

5. Step 5

   Re-roll leftover pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 5cm-diameter pastry cutter to cut 40 discs from the pastry. Spoon 1 heaped teaspoon of fruit mixture into each pastry case. Top with pastry discs. Press edges to seal. Sprinkle with white sugar. Bake for 30-35 minutes. Set aside for 15 minutes to cool before transferring to a wire rack to cool completely.

6. Step 6

   Dust the pies with icing sugar to serve.

 

Christmas Cupcakes  

0:30 To prep

0:25 To cook

14  Ingredients

EASY  Difficulty

12 Makes

Cute little Reindeer cupcakes are the perfect treat for teens and little Christmas helpers.

Ingredients

 

•  100g dark chocolate
•  1 cup (250ml) water
•  125g butter, softened
•  1 1/4 cups (255g) brown sugar
•  3 eggs
•  1 1/2 cups (225g) self-raising flour
•  1/2 cup (75g) plain flour
•  1/4 cup (30g) cocoa powder
•  36 large pretzels
•  18 white chocolate buttons
•  18 red M&M’s
•  36 green M&M’s
•  Chocolate piping gel

Chocolate buttercream

•  125g butter, softened
•  3 cups (600g) icing sugar mixture
•  1/3 cup cocoa powder
•  2 tablespoons milk

Method

1. Step 1

   Preheat oven to 160C. Line eighteen 1/3 cup (80ml) muffin pans with paper cases.

2. Step 2

   Combine the chocolate and water in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Set aside to cool completely.

3. Step 3

   Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flours, cocoa powder and chocolate mixture, in batches, and stir to combine. Divide evenly among the lined pans.

4. Step 4

   Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

5. Step 5

   To make the buttercream, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, cocoa and milk, in batches, beating well between each batch.

6. Step 6

   Spread icing evenly over each cupcake. Arrange the pretzel on each cupcake to create antlers. Place a white chocolate button on the opposite side to create a nose. Use the piping gel to attach the red M&M’s to create a red nose. Arrange green M&M’s for eye, and top with chocolate piping gel for pupils. Place on a serving platter to serve.

Christmas Morning Muffins  

0:15 To prep

0:40 To cook

10 Ingredients

EASY Difficulty

30 Makes

Let your family wake up on Christmas morning to the smell of fresh muffins baking in the oven.

Ingredients

• 300g plain flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 75g muscovado* or brown sugar
• 250g fruit mince
• 300ml buttermilk
• 80ml (1/3 cup) vegetable oil
• 1 egg
• 1 cup icing sugar, sifted
• 1-2 tablespoons lemon juice

Method

 

1. Step 1

   Preheat the oven to 180°C. Line a mini muffin pan (with about 30 holes) with small paper muffin cases.

2. Step 2

   Sift flour, baking powder, cinnamon and pinch of salt in a bowl. Stir in the muscovado sugar.

3. Step 3

   Beat together buttermilk, oil and egg until combined, then add to dry ingredients with the fruit mix and stir until only just combined.

4. Step 4

   Fill each muffin case with the mixture and bake for 20 minutes (you may need to do this in batches). Set aside to cool.

5. Step 5

   Place icing sugar in a bowl, add enough lemon juice to form a soft icing and drizzle over the muffins.

Fruit Mince Brownies

0:25 To prep

0:25 To cook

10 Ingredients

EASY Difficulty

12 squares  Makes

 

Merry Christmas! Fruit mince adds a lovely twist to a traditional brownie.

Ingredients

• 200g good-quality dark chocolate (70% cocoa solids), chopped
• 300g brown sugar
• 250g unsalted butter, chopped
• 4 eggs, lightly beaten
• 1 1/3 cups (200g) plain flour
• 1/4 teaspoon baking powder
• 1/3 cup (35g) cocoa, plus extra to dust
• 1/3 cup (85g) fruit mince
• 1 teaspoon mixed spice
• 1 cup (100g) toasted walnuts, chopped

Method

1. Step 1

   Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.

2. Step 2

   Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. Add flour, baking powder, cocoa, fruit mince, mixed spice and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.

3. Step 3

   Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.

Christmas Shortbread

1:00 To prep

0:20 To cook

8 Ingredients

EASY  Difficulty

30 Makes

 

Make delicious edible Christmas gifts with this light and buttery shortbread recipe.

Ingredients

•  415g Coles brand shortbread mix
•  200g unsalted butter, softened
•  2 tablespoons raspberry jam
•  Icing sugar, to dust
•  250g Coles Brand ready-to-roll white icing
•  250g Coles Brand ready-to-roll red icing
•  250g Coles Brand ready-to-roll black icing
•  Coles Brand silver cachous, to decorate

Method

1. Step 1

   Prepare shortbread mix with butter following packet directions. Using festive cutters, cut shapes from dough. Bake following packet directions.

2. Step 2

   Once the shortbread has cooled, spread with a thin layer of jam. Dust a clean work surface with icing sugar. Roll out each icing to 3mm thick. Using the same cutters as the shortbread, cut shapes from icing and place over the jam on the biscuits. Decorate with more icing and silver cachous, using jam to secure.

 

 

 

 

 

 

 

 

Christmas Shortbread

 

Acai Bowl

A convenient, healthy nutritious snack on the go. Eat brighter, live lighter. Eat fruit, keep fit and be a hit. Today’s teenagers have to eat to live, not live to eat!

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Acai berries (pronounced ah-sai-ee) are the fruits of acai palm trees. These small, dark-purple berries pack a nutrient punch with a whole host of antioxidants, amino acids and essential fatty acids. Brazilians call them the “Beauty Berry,” acai berries truly do the body good from the inside out, with health benefits such as increased energy levels, a boosted immune system, improved metabolic function and better hair and skin. Not only is this superfood incredibly good for you, but it’s also delicious (it kind of tastes like dark chocolate!). One of the most popular ways to eat these berries is in an acai bowl, where puréed acai berries are garnished with a variety of toppings, such as sliced bananas, strawberries, oats or nuts. Look for them in the frozen foods section of your grocery store today and make the most healthiest lunchbox snack you have ever tried!

Why is an Acai Bowl healthy?

An Acai Bowl is healthy because according to the Dietary Guidelines and the Australian

Healthy Food Pyramid it states that the average teenager is to have at least 2- 3 servings of fruit a day.  The Acai bowl includes at least the required daily serving of fruit as well as a protein source and half the recommended calcium/dairy intake required daily of that of a teenager. Tips:-Depending on what you put on the top of your Acai, it can include a  good source of protein: eg. Oats, Nuts, Peanut Butter, Pumpkin seeds, seeds etc or a protein powder.

The three major components and health benefits of an Acai Bowl are;

1. Bananas

• high levels of tryptophan to help combat depression
• aids in weight loss
• strengthens the immune system
• high in fibre and potassium
• helps to lower blood pressure

2.  Acai berries

• super high in anti-oxidants
• rich in healthy omega-6 and omega-9 fats
• 1 teaspoon contains 15% DV of vitamin C
• 1 teaspoon contains 4% DV of vitamin A
• good source of B vitamins and minerals

3. Almond Milk

• helps to regulate cholesterol and blood pressure
• energy booster
• loaded with calcium and fibre
  • 1/4 cup contains 8 grams of vegan protein
• high in anti-oxidants

 

 

 

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How to make the best Acai Bowl ever –

 

 

 

 

 

 

Ingredients

Base

2 cups frozen strawberries
2 frozen bananas
4 tablespoons acai powder or acai puree 100g
1 cup unsweetened almond milk (or milk of choice), plus more as needed

Toppings

Option 1  Protein Boost

Banana, oats, chia seeds & peanut butter

Option 2  Berry Blast

Strawberries, blueberries, raspberry’s, blackberry’s & pumpkin seeds

Option 3  Sweet Treat

Kiwi fruit, pineapple, honey, chia seeds and passionfruit

The sky is the limit, whatever you feel like or what ever you have in your fridge or pantry, place on top of the acai mixture to give it an increased health benefit and approach to ‘just eat real food!’

Method

STEP 1  Add the acai in the blender with banana, mix for 30 seconds.

STEP 2  Add almond or coconut milk to break it down. Stop the blender when your acai mixture looks like a yogurt consistency.

STEP 3  Carefully chop your toppings up and place on top of acai mixture.

STEP 4  Enjoy.

Tip: If wanting a refreshing colder summertime snack, use frozen acai berries and frozen bananas. It tastes better and is much healthier than ice-cream.

 

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Some teenagers resort to poor food choices especially when selecting snacks, when on the run. Unil now-

How can a Acai Bowl help?-

Eat simple it simply heals, eat well, feel well, look well!

Acai Bowls only take around 3- 5 minutes to create. They are convenient, nutritious, fresh and healthy and very appealing to a teenager. The acai bowl includes nearly every colour of the rainbow from all the fruits placed on top, so it not only looks good but tastes great too! How can you go wrong especially when you are on the run.

My hypothesis is that teenagers are going to love and enjoy an Acai bowl because it is quick and easy and affordable for every student. At only $3.50 for a small or $5.00 for a large, its a healthy snack eating real food. I love them and I’m sure you will too!

 

 

Salted Caramel Fudge Brownies

Scroll down to the end of the page for links and more information!

This is a nice sweet treat for winter and summer, you can have it served with warm custard and caramel or just a plain Salted Caramel Fudge Brownie for summer.

INGREDIENTS

140g of Unsalted Butter, at room temperature

200g of Bittersweet Chocolate, melted

230g of Sugar

2 tsp of Vanilla Extract

¼ tsp of Salt

1 Tbsp Cocoa Powder

2 Large Eggs

2 Tbsp of warm Water

1 tsp of Instant Espresso Powder

110g All Purpose Flour

METHOD

 

Preheat oven to 175. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.

 In a small cup mix together the warm water with the instant espresso powder, set aside.

 In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.

 Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.

 Pour batter into your prepared pan (use a brownie pan 28 x 18 x 5 cm). Drizzle with a generous amount of salted caramel on top, and use a toothpick or the end of a teaspoon to swirl the caramel around.

 Bake for about 40 to 50 minutes or until a toothpick inserted in the middle comes out with moist crumbs but not wet batter.

 Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.

 Drizzle with Salted Caramel before serving.

Links

Youtube video    https://www.youtube.com/watch?v=2N1zXZdYpsk

Website                http://www.thescranline.com/#!salted-caramel-fudge-brownies/c12uu

Pork Chow Mein

Turn un used cupboard  products into a fast efficient school-night stir-fry.

Ingredients

350g fresh chow mein noodles

1/4 cup oyster sauce

1/2 teaspoon ground white pepper

2 tablespoons salt-reduced soy sauce

1 tablespoon peanut oil

2 garlic cloves, crushed

2cm piece fresh ginger, peeled, finely grated

250g packet (slow-cooked and shredded) barbecue pork

1 teaspoon cornflour

1/2 cup Campbell’s Real Stock Salt-Reduced Chicken

225g bag coleslaw mix

1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve

Lime wedges, to serve

Method

1.   Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 to 2          minutes. Drain.

2. Meanwhile, combine oyster sauce, white pepper and soy sauce in a bowl. Heat oil in a wok over medium-high heat. Add garlic and ginger. Stir-fry for 1 minute or until fragrant. Add sauce mixture and pork. Stir-fry for 2 to 3 minutes or until heated through.

3. Blend cornflour and 1/2 the stock in a bowl until smooth. Add remaining stock. Stir to combine. Add coleslaw mix, noodles and stock mixture to pork in wok. Stir-fry for 3 to 4 minutes or until heated through and coleslaw mix is beginning to wilt. Add coriander. Toss to combine. Sprinkle with extra coriander sprigs and serve with lime wedges

 

Asian Kebabs

Impress your family and friends with these Asian-style beef kebabs served with a tasty noodle salad.

Equipment
18 small bamboo skewers

You will need to pre-soak 18 small bamboo for skewers in cold water for 30 mins for this recipe

Ingredients
1kg Coles Australian 3 Star Beef Mince
1/3 cup (80ml) oyster sauce
2 spring onions, thinly sliced
1/4 cup coriander, chopped
1 Coles Brand Australian Free Range Egg, lightly whisked
1/2 cup (35g) panko breadcrumbs
Canola oil spray
400g pkt wholemeal hokkien noodles
150g Coles Australian Baby Leaf Blend
1/3 cup (80ml) Asian-style dressing
Thinly sliced spring onion, extra, to serve
Sesame seeds, to serve
Sambal oelek, to serve
Lime wedges, to serve

Method

Step 1      Combine mince, oyster sauce, spring onion, coriander, egg and  breadcrumbs  in a bowl. Season. Shape mixture evenly around 18 metal or bamboo skewers, pressing firmly to secure. Spray with oil.
Step 2      Heat a barbecue grill or chargrill on medium. Cook kebabs, in batches, turning, for 7 mins or until cooked through.
Step 3      Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 min. Separate noodles with a fork. Rinse under cold water. Drain. Transfer to a bowl with salad leaves and dressing. Toss to combine.
Step 4      Arrange noodles on a serving platter. Top with kebabs and sprinkle with extra spring onion and sesame seeds. Serve with sambal oelek and lime wedges.

 

Baked Apples

Do you know that time when you want something yummy but have to keep it healthy well then I’ve got a scrumptious dessert for you? Try the simple and quick Baked Apples today!

INGREDIENTS ~ serves 4

4 apples (such as Golden Delicious or Granny Smith)

1 tablespoon lemon juice

1 orange

1/3 cup sultanas

2 teaspoons vanilla essence

2 tablespoons brown sugar

2 tablespoons slivered almonds, toasted

1 teaspoon mixed spice

 

METHOD

 

1. Preheat oven to 180ºC.
2. Core and cut apple.
3. Replace part of core in the bottom to form a plug.
4. Drizzle lemon juice into apple cavities.
5. Place apples, upright, into a baking dish.
6. Finely grate rind from orange.
7. Combine sultanas, vanilla essence, sugar, almonds and spice.
8. Spoon sultana mixture into centre of each apple.
9. Cover with foil. Bake for 15 minutes. Remove foil. Bake for a further 10 to 15 minutes or until apples are tender. Serve with warm custard.                                                                                                                                                                ENOJY

Goodie Balls

Is it that time of year when you want a rum ball but want a healthy option try Goodie Balls

INGREDIENTS ~ serves 4

1 cup single or mixed raw and unsalted nuts such as almonds

1 cup medjool dates, no pips

½ cup pepitas (pumpkin seeds) and/or sunflower seeds

¼ cup chia seeds

¼ cup dried goji berries

2-3 heaped dessert spoons of Cacao powder

1 Tablespoon raw honey

1 teaspoon vanilla bean paste

Desiccated coconut for rolling

 

METHOD

1. Place nuts, berries and seeds in a food processor and blend until fine.
2. Add dates and mix until well combined.
3. Add Cacao and remaining ingredients.
4. Blend well.
5. Adjust consistency if required – too sticky add coconut or more nuts (process first), if too dry add additional dates.
6. Roll into balls and roll in coconut then refrigerate.

 

Pasta Salad

4 Cups Small Shells Pasta

Small Tin Corn Kernels, drained

½ Cup Frozen Peas

1 Red Capsicum

½ Cup Mayonnaise

Method

1. Boil pasta and allow to cool.
2. Finely chop capsicum
3. Combine all ingredients

 

This salad is good for protein and just a delicious mouth watering salad.

SPAGHETTI BOLOGNAISE

INGREDIENTS ~ serves 4

1* 570g jar Dolmio spaghetti sauce

250g spaghetti noodles

500g minced meat

1 carrot

1 onion

1 teaspoon garlic

1 beef stock cube

METHOD

1. Place saucepan of hot water on to boil.
2. Preheat frypan to moderately high heat.
3. Finely chop onion and grate carrot.
4. Add pasta to boiling water with a little oil.
5. Fry onion until translucent, stir in garlic.
6. Add mince and stir well until browned.
7. Add carrot, crumbled stock cube and pasta sauce and simmer until reduced slightly.
8. Season with salt and pepper and additional mixed herbs if required.
9. Drain pasta.
10. Place pasta in serving dish. Top with sauce and a little grated cheese.

Beetroot & Egg Salad

 Beetroot & Egg Salad           -Serves 8-

Do you want a creamy salad? Well the Beetroot & Eggs Salad is the one for you.

Ingredience

Baby Beets

Boiled Eggs

Aioli

Method

1. Hard boil your egg
2. Drain baby beets
3. Chop egg into chunks and combined gently with beetroot and aioli

 

 

 

 

-Serves 8-