Fruit & Nut Trees
These fruity & nutty chocolate trees are delicious and full of goodness. I used a silicone Christmas tree mould but you can use whichever style mould you wish or an ice cube tray will work perfectly too!
Ingredients 200g of dark chocolate (72% or higher cocoa content) 2 tsp of coconut oil 1/2 cup of chopped nuts (pick your favourite nuts) 1/2 cup of dried fruit (cranberries, raisins, apricots, goji berries, for instance) Method: Bring a pan of water to a simmer. In a glass bowl, break up the chocolate and place the bowl over the simmering water. Once chocolate has melted, stir in the coconut oil, nuts and fruit. Spoon into your chosen moulds and set in the fridge for three hours.
Eat & enjoy!
Bacon Wrapped Brussels Christmas is the perfect excuse to wrap stuff in bacon. When I tried these little beauties out on my unsuspecting dinner guests, they were a huge hit, everyone wanted more!
Method: Simply trim your brussels as usual, wrap them individually in streaky bacon, place on a baking tray and bake in the oven at 190°C for about 15 min or until bacon is crispy. You could use smoked bacon for added flavour.
Turkey & Ham Terrine Here is a great way to use up them leftovers this Christmas.
Super simple and it can be enjoyed hot or cold. Ingredients 12-15 slices of prosciutto 300g turkey mince 600g leftover turkey and ham 100g leftover stuffing 1 tbsp parsley
Method: Preheat oven to 170°C. Grease a 1kg loaf pan with oil, then line with slices of prosciutto, overlapping them and leaving the ends of the prosciutto to hang over the side of the pan. In a large bowl, mix together the turkey mince, parsley, leftover stuffing, turkey and ham. Put all the mixture into the loaf tin, press down hard to make sure there is no air gaps. Smooth the top, then fold the overhanging prosciutto over the mixture and cover the pan with foil.
Place the terrine in a large, deep roasting tray and fill the tray with enough hot water to come halfway up the sides. Bake for 1 1/2 hours. Remove terrine and place on a tray. Weigh down with a couple of cans or a brick covered in foil. Refrigerate overnight. Slice terrine and serve!
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