Favourite recipes to try for this Festive Christmas

If you are looking for something different this year, then this is a simple and quick one to make for Christmas. Best prepared 2 days before needed.

Ingredients

1x 2ltr vanilla ice-cream

1 Pkt Mixed fruit

1 tub Fresh Strawberries and 1 Kiwi fruit (or your choice)

1 Tablespoon Brand (or your choice)

1 round cake container (or fancy one of your choice)

Method

Line base and sides of cake container with non-stick baking paper,

Thaw Ice cream until soft then turn out into a mixing bowl.

Add the mixed fruit and the Brandy. Stir until thoroughly mixed.

Turn out into container and smooth the top with back of a spoon.

Tap container on bench top to remove any air bubbles.

Cover with alfoil and leave overnight or until very firm.

Take ice cream from freezer and turn out onto serving platter.

Remove the paper and cut strawberries in half and arrange around the top edge

Peel and slice kiwi fruit and arrange next to strawberries, then fill centre with more strawberries. You can sprinkle with icing sugar if desired. Cut as normal cake, serve and enjoy.

Tip: you can add nuts, spices, or whatever else takes your fancy taste buds. Another idea is to make 2 thinner cakes and fill the same as for a sponge cake.

Quick easy Fruit Mince Pies

Be a little creative and make your own pies this year. You can make them several weeks before Christmas and put in freezer until needed. I find the bought ones too rich for me.

Ingredients

1 Bottle of bought Fruit Mince

½ peeled and grated apple

1 teaspoon Brandy (optional)

1 teaspoon mixed spice (optional)

1 pkt Ready made frozen Pastry slices (Take out to thaw ½ hr earlier) Flour to sprinkle onto pastry board

Patty pan or Jam tart tray.

Directions

Grease the bottom of each patty pan. Tip bottle fruit mince into small basin; add the grated apple, brandy and spices. Mix thoroughly, cover and set aside.

Take 1 sheet pastry and roll out evenly, on floured board. Cut even amount of rounds to line the bottom of each patty tins, and then cut out the same amount of tops. (Tops need to be smaller) Fill each with fruit mince, and then brush edges with either beaten egg or milk. Place tops on and press down the edges of each one to seal. Brush with egg or milk. Prick tops with a fork to allow air to escape.

Place in oven until brown (180deg)

Sprinkle with icing sugar if preferred. If you are like me, make extras, as I eat a lot of them myself. Cook has to test that they all ok of course.

Ingredients
315g SR flour
2 tblsp (60g) golden syrup
3/4 (18g) sugar
1/2 cup (125g) butter

1 egg, beaten
2 tsp ground ginger (can add little grated fresh ginger spicier if like)
pinch salt
Can use fruit or cherries and mixed icing for decoration.

Method

Melt the butter and golden syrup in a saucepan over gentle heat.

Remove from the heat and mix in sugar and egg. Then add the sifted flour, ginger and salt. Stir all together.

For easier handling wrap in glad wrap and leave in fridge for an hour.  Place mixture on a floured board and knead. Now roll out thinly and cut out with your gingerbread cutter. Place on a greased tray. Either mark the features into the man or decorate with cherries or fruit. Place on greased oven tray and bake until golden brown.

Tip: You could make a double mixture and wrap half in gladwrap and keep in freezer for another day. Or use other for normal round biscuits. 

Check out my Seafood Crustation Recipies

We love crayfish, in fact any seafood dishes especially at christmas time