Need an idea for a holiday cooking gift? Christmas Parties? or Need to bring a plate?
Check out these Christmas recipes from Australian and New Zealand Zaar members.
by Chef floWer &
My mother-in-law makes this every Christmas, possibly to compensate for the hot lunch in the Australian summer (not that I'd ever complain about her awesome Christmas dinners)! Everyone adores it, and her Christmases are famous for a perfect ending to a perfect meal. When my turn came, each family member put in their lolly/chocolate request for the ice cream. Thankfully she made it.
These are a great sweet treat to serve with coffee. They are very simple to make and only have 3 ingredients. You can serve them as is or in small paper patty cases.
I usually make a double batch. They keep well in an airtight container- though dont last more than a few days in my home!
As a bonus this recipe is also gluten free as it has no flours- just ensure you use pure icing sugar in the recipe.
We may not get snow for Christmas, but we make a beautiful sweet slice called "White Christmas". Great for gift baskets - definitely an Australian icon. This recipe is from a clipping I have kept as a young bride circa 1989.
This recipe has been used in our family for many years. It uses everyday ingredients and comes together in just a few minutes. I looked for similar on 'Zaar and couldn't find anything. Charlotte J has advised that Vita Brits (I prefer these to Weet-Bix) are available in the US @ http://www.aussieproducts.com/Aboutus.asp
Everybody loves a meringue- they're not just for the kids! A great treat for anyone following a gluten-free diet too (check the cornflour/cornstarch used is from maize. In Australia 'White Wings' cornflour is gluten-free). Tips for great meringues....ensure your bowls and beaters are totally clean. Use eggs at room temperature and be careful with your eggs- must have no egg yolk at all.
If your choice is for a white meringue-keep your oven temperature low and leave the meringue in longer to cook if needs be. Makes 50 meringues or 1 large pavlova.
I saw this on the cover of Family Circle magazine and it looked amazing. Just perfect for our hot Aussie Christmas. This need to be chilled overnight. For Australians or New Zealanders out there, instead of the 90grams chocolate you can use 3 flake bars.
These are an essential for the truffle plate at Christmas. They take minutes to make and look great. Dipping in dark chocolate and then drizzling white chocolate over the top looks divine. You could also use red/green sprinkles for that festive touch.
These tasty little appetizers are perfect for anything from a treat at home to elegant party nibbles. It will always be Jenny W.'s recipe to me, a lovely woman I worked with when I first came to New Zealand. She used to make them for morning tea, something I had never experienced before - a tea break where you actually talk to your workmates and share food. Brilliant idea! She shared this recipe with me and I've passed it on several times. It's always a hit. So Jenny W., if you see this and recognise your recipe, get in touch with me.
In 1999 my boss gave all her 60 staff members one of these tree including me. I was very impress with them but she refused to give anyone the recipe. I found the recipe in 2005 in a ‘Coles Christmas’ Magazine. It was a lifesaver for me as in Dec 2005 I was unwell for most of December and in hospital for a week. I was discharged 1.5 weeks before Christmas and very upset as I didn’t have all my Christmas shopping done. So I made these for my close family and friends. They were all impressed, I even did a few variations. Rocky Road Mixture: glazed cherries chopped in small piece, marshmallows copped in small pieces & crushed peanuts. White Chocolate Tree: Used the same mixture as the original recipe except white chocolate. Green Tree: The original recipe but white chocolate and lots of drops of green food colour. I then got clear cello plastic to cover the tree but still be able to see it then decorated with nice ribbons. Please note cooking time is actually chilling time.
I got this of a dairy company calender many years ago. It is VERY rich, so just serve tiny slivers of it-as a dessert with the berries or after dinner with coffee and a liqueur. I'm not exactly sure how long it takes to make, so prep time listed is the refrigeration time.
This is a great recipe for kids to help do. Its real yummy to eat. You won't need all of the quantities mentioned in the ingredients list, but if you have kids like mine thats ok because they love lemonade and if they have to eat the extra chocolate to help mum then they do that too lol (such a hard task). It's great for the holiday season .. any season really lol it's just yummy