CHRISTMAS EATS

With the big day only a few weeks away we are definitely getting into the Christmas spirit. If you are looking for something to bring to the table on Christmas day we have you covered! 

Here is a list of all the greatest Christmas eats that you need to try this festive season. 

EDIBLE GIFTS 

Mini Choc Puddings 

Ingredients:

  • 100g white chocolate, melted
  • 20 milk chocolate balls with chocolate centres
  • 20 red mini sugar-coated chocolates
  • 40 green mini sugar-coated chocolate

Method:

  1. Place the chocolate in a sealable plastic bag. Cut off 1 corner and pipe onto the top of the chocolate balls, allowing the chocolate to drip down the sides.
  2. Decorate with the sugar-coated chocolates to make holly sprigs. Set aside for 5 mins or until chocolate is set.

Spiced Rocky Road 

Ingredients:

  • 3 x 200g blocks dark chocolate, chopped
  • 3 x 200g blocks milk chocolate, chopped
  • 1/2 cup desiccated coconut
  • 2 cups vanilla and raspberry marshmallows, halved
  • 150g Dutch speculaas cookies, roughly chopped (see notes)
  • 3/4 cup unsalted pistachio kernels
  • 3/4 cup dry roasted almonds, chopped
  • 3/4 cup dried cranberries
  • 200g rose-flavoured Turkish delight, chopped

Method:

  1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan on all sides.
  2. Place chocolate in a large heatproof bowl. Microwave on HIGH (100%), stirring every 30 seconds with a metal spoon, for 2 minutes or until melted and smooth.
  3. Add coconut, marshmallows, cookies, pistachios, almonds, cranberries and Turkish delight. Stir until well combined and coated in chocolate. Spoon rocky road mixture into pan, pressing with back of spoon to compact. Refrigerate for 4 hours or until set.
  4. Transfer rocky road to a chopping board. Stand for 20 minutes. Cut crossways into 6 bars.
  5. Wrap rocky road in cellophane or baking paper and secure with ribbon or string (see notes).

Popcorn and Seed Brittle 

Ingredients:

  • 2 cups (440g) caster sugar
  • 1 cup (25g) cooked popcorn
  • 1/2 cup (100g) pepitas (pumpkin seeds), toasted
  • 1/2 cup (75g) sunflower seeds, toasted
  • 1 tablespoon sesame seeds, toasted

Method:

  1. Line a baking tray with baking paper. Combine sugar and 1/2 cup (125ml) water in a medium saucepan. Stir over low heat, without boiling, until sugar dissolves.
  2. Increase heat to high and bring to the boil. Cook, uncovered, without stirring, for 7-8 mins or until golden brown. Set aside until the bubbles subside. Add popcorn, pepitas, sunflower seeds and sesame seeds and swirl to coat (don’t stir or the mixture will crystallise).
  3. Carefully pour the hot popcorn mixture onto the lined tray. Set aside for 1 hour or until cool and hard. Break into pieces.

CHRISTMAS BREAKFAST 

Berry Breakfast Tart

Ingredients:

  • 1 cup natural muesli
  • 2 tablespoons honey
  • 1 cup plain flour
  • 8g sachet instant dry yeast
  • 2 teaspoons caster sugar
  • 30g butter, chilled, chopped
  • 1/2 cup strawberry jam
  • 150g fresh strawberries, thinly sliced
  • 100g fresh blueberries or frozen blueberries
  • 50g fresh raspberries or frozen raspberries
  • Icing sugar mixture, to serve
  • Tamar Valley Greek Style Yoghurt, to serve

Method:

  1. Combine muesli and honey in a bowl.
  2. Preheat oven to 220°C. Sift flour into a bowl. Add yeast, sugar and butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add 1/2 cup of warm water to flour mixture. Mix until dough comes together, adding more water if necessary. Turn dough onto a lightly-floured surface. Knead for 8 minutes or until elastic. Place in a lightly-oiled bowl. Cover with plastic wrap. Set aside in a warm place for 25 to 30 minutes or until dough doubles in size.
  3. Lightly grease a large baking tray. Turn dough onto a lightly-floured surface. Roll out dough to form a 2cm-thick, 20cm x 30cm rectangle. Place on prepared tray. Spread jam over dough. Top with fruit, and muesli mixture. Bake for 15 minutes or until base is crisp. Dust with icing sugar. Serve with yoghurt.

Gingerbread Granola 

Ingredients:

  • 3 cups (270g) rolled oats
  • 1 1/2 cups (90g) Kellogg’s All-Bran Wheat Flakes
  • 1/2 cup (70g) slivered almonds
  • 1/2 cup (100g) pepitas (pumpkin seeds)
  • 1/2 cup (25g) flaked coconut
  • 1/3 cup (35g) coarsely chopped walnuts
  • 50g butter
  • 1/4 cup (55g) brown sugar
  • 1/4 cup (60ml) honey
  • 2 tbs golden syrup
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon

Gingerbread

  • 25g butter
  • 1/4 cup (55g) brown sugar
  • 1/4 cup (60ml) golden syrup
  • 1 cup (150g) plain flour
  • 1/4 cup (35g) self-raising flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp bicarbonate of soda
  • 1 Coles Australian Free Range Egg yolk

Method:

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. To make the gingerbread, combine the butter, sugar and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the butter melts and mixture is smooth. Transfer to a bowl. Set aside to cool.
  3. Add the combined flour, ginger, cinnamon, cloves, nutmeg, bicarbonate of soda and egg yolk and stir to combine. Turn onto a lightly floured surface and gently knead until smooth. Roll dough out to a 3mm-thick disc. Use a small pastry cutter to cut out shapes and place on the lined tray. Bake for 10 mins or until light golden. Set aside on the tray to cool.
  4. Meanwhile, combine oats, wheat flakes, almond, pepitas, coconut and walnut in a large bowl. Combine butter, sugar, honey, golden syrup, ginger and cinnamon in a small saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and mixture is smooth. Pour over oat mixture. Toss to combine.
  5. Line a large roasting pan with baking paper. Sprinkle the oat mixture evenly over lined pan. Bake, stirring the mixture occasionally, for 10-15 mins or until lightly toasted. Sprinkle oat mixture over gingerbread on tray and set aside to cool. Store in an airtight container at room temperature for up to 3 months. 

Scrambled Egg, Ham and Relish Croissants

Ingredients:

  • 4 large croissants
  • 6 eggs
  • 1/3 cup milk
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon fresh thyme leaves
  • 20g butter
  • 1/2 cup tomato relish
  • 1 avocado, thinly sliced
  • 150g shaved ham

Method:

  1. Preheat oven to 180C/160C fan-forced. Place croissants on a baking tray. Heat for 5 to 7 minutes or until warmed through and slightly crisp.
  2. Meanwhile, whisk eggs, milk, chives and thyme in a large bowl. Season with salt and pepper.
  3. Melt butter in a large, non-stick frying pan over medium heat until it starts to sizzle. Pour egg mixture into pan. Stir gently with a wooden spoon, tilting pan to allow uncooked egg to touch the base of pan, for 2 minutes or until eggs are just set. Remove pan from heat.
  4. Split croissants in half lengthways. Spread with relish. Top with avocado, ham and scrambled eggs. Serve.

CHRISTMAS DINNER, DESSERTS & SIDES

BBQ Seafood Skewers

Ingredients:

  • 12 medium green prawns, peeled (tails intact), deveined
  • 8 small squid hoods, halved lengthways
  • 450g firm, thick white fish fillets, cut into 2cm pieces
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1 1/2 cups Romesco Sauce (see notes)
  • 1 lemon, cut into wedges
  • Mixed salad leaves, to serve
  • Crusty bread, to serve

Method:

  1. Thread prawns onto 4 skewers. Thread squid onto 4 skewers and fish onto the remaining 4 skewers. Drizzle with oil. Season with salt and pepper.
  2. Heat a barbecue grill or chargrill pan on medium-high heat. Cook skewers, turning, for 3 minutes or until lightly charred and just cooked through.
  3. Sprinkle seafood skewers with parsley and serve with Magic Romesco Sauce, lemon wedges, mixed salad leaves, and crusty bread.

Jewelled Pumpkin and Pistachio Salad

Ingredients:

  • 1kg Kent pumpkin, seeded, cut into 2cm-thick wedges
  • 1/4 cup (35g) pistachios
  • 1/2 red onion, thinly sliced into rings
  • 1/4 cup (35g) dried cranberries
  • 1 lemon, juiced
  • 200g plain yoghurt
  • 2 tablespoons tahini
  • 1 cup flat-leaf parsley leaves
  • 2 tablespoons lemon juice, extra

Method:

  1. Preheat oven to 190C. Line a large baking tray with baking paper. Place the pumpkin on the tray. Spray with olive oil spray.
  2. Roast, turning once, for 40 mins or until lightly golden and tender. Set aside to cool.
  3. Meanwhile, arrange pistachios in a single layer on a baking tray. Roast for 3 mins or until lightly toasted. Set aside to cool. Coarsely chop.
  4. Combine the onion, cranberries and lemon juice in a bowl. Set aside, stirring occasionally, for 15 mins or until onion and cranberries soften. Drain well.
  5. Place yoghurt, tahini, parsley and extra lemon juice in a food processor and process until the parsley is finely chopped and the mixture is well combined. Season.
  6. Arrange the pumpkin on a large serving platter. Sprinkle with the cranberry mixture. Spoon over the yoghurt dressing and sprinkle with the pistachio.

Pineapple, Coconut and Almond Pavlova

Ingredients:

  • 1/3 cup (80ml) maple syrup
  • 40g butter
  • 1/2 small pineapple, peeled, thinly sliced crossways
  • 500g pre-made or homemade pavlova
  • 600ml thickened cream
  • 1 cup (320g) lemon curd
  • 2 tbs flaked almonds, toasted
  • 1/4 cup (10g) flaked coconut, toasted
  • Mint leaves, to serve
  • Lime zest, to serve

Method:

  1. Heat a barbecue grill or chargrill on medium. Place the maple syrup and butter in a heatproof bowl. Cook in microwave on high, stirring every 20 seconds, until butter melts. Stir to combine. Cook pineapple slices on the grill, turning and brushing with the maple syrup mixture, for 6 mins or until sticky and golden. Transfer to a plate and set aside to cool.
  2. Place the pavlova on a serving plate. Use an electric mixer to whisk the cream in a large bowl until soft peaks form. Spoon lemon curd over cream in the bowl and gently fold to marble. Spoon over pavlova.
  3. Fold pineapple slices and arrange over pavlova, reserving any syrup on the plate. Sprinkle with the almond, coconut, mint and lime zest. Drizzle with reserved pineapple syrup to serve.

FOR THE BIG KIDS (18+) 

White Christmas Sangria 

Ingredients:

  • 3 limes
  • 750ml bottle dry white wine, chilled
  • 1/4 cup brandy
  • 1/3 cup caster sugar
  • 1 small Granny Smith apple, thinly sliced
  • 125g raspberries
  • 3 cups ice cubes
  • 2 cups chilled soda water

Method:

  1. Juice 2 limes (you’ll need 2 tablespoons juice). Place lime juice, wine, brandy and sugar in a 1.5-litre jug. Stir until sugar dissolves.
  2. Thinly slice remaining lime. Add lime slices, apple slices, raspberries and ice cubes to jug. Top up with soda water. Serve.

Aperol Spritz Punch 

Ingredients: 

  • 750ml bottle prosecco, chilled
  • 750ml (3 cups) blood orange-flavoured sparkling mineral water, chilled
  • 250ml (1 cup) Aperol Aperitivo
  • 2 yellow peaches, cut into thin wedges
  • 3 fresh rosemary sprigs
  • 1 orange, rind cut into wide strips
  • Ice cubes, to serve

Method: 

  1. Combine the prosecco, blood orange mineral water and Aperol in a punch bowl or large jug. Gently stir to combine.
  2. Add peach, rosemary, orange rind and ice to serve.

Summer Berry Party Punch 

Ingredients 

  • 250g strawberries, hulled
  • 1.25L bottle lemonade
  • 125ml (1/2 cup) pink grapefruit cordial
  • 2 limes, juiced
  • 1/2 cup fresh mint leaves, plus extra, to serve
  • 2 x 125g punnets fresh raspberries
  • Lime slices, to serve
  • Crushed ice, to serve (optional)

Lime sugar

  • 100g (1/2 cup) caster sugar
  • 1 lime, rind finely grated, cut into wedges

Method: 

  1. Process half the strawberries until finely chopped. Add 1 tbs lemonade and process until smooth. Pour into star-shaped ice cube trays and place in the freezer for 1-2 hours or until frozen.
  2. Place the cordial, lime juice, mint leaves and half the raspberries in a large pitcher or punch bowl and use the end of a rolling pin to lightly crush. Add the strawberry ice cubes, lime slices and remaining lemonade. Gently stir to combine. Thinly slice remaining strawberries. Add to punch with remaining raspberries, extra mint leaves and ice, if using. Stir to combine.
  3. For the lime sugar, combine sugar and lime rind on a plate. Rub the rim of each glass with a wedge of lime, then dip in the lime sugar.
  4. Pour the punch into the glasses and serve.

Hope this helps kick start your festive baking! We would love to see your Christmas creations over the next coming weeks. Be sure to use the hashtag #christmaswithiThink. 

ABOUT US

iThink Property has a team of real estate agents in Ipswich and Toowoomba offering property sales and property management services. With a passion for people and property, iThink Property was conceived with the notion of building a team of good people to work in a real estate brand that did things differently. iThink Property focuses on transparency, communication, innovation and teamwork and has become a leading independent brand with unique points of difference. So whether you are thinking of buying, selling or renting, think iThink Property.

TAYLAH ANTONIOLLI – MARKETING & COMMUNICATIONS COORDINATOR
07 3202 3040
A go getter and doer, Taylah is a no excuses, get the job done kind of girl. With a strong work ethic and high attention to detail, Taylah is happy to help out wherever she can. Armed with a degree in business specialising in marketing and public relations Taylah brings fresh ideas and innovation to the iThink team.
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