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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