Still got some Christmas ham left that you’re trying to use up? What about trying this risoni pasta bake. If you don’t have any risoni in the cupboard you could try it with macaroni or maybe even rice – either way some of that ham would get used.
The frozen Christmas pudding I usually make has an ice cream base. This one is a little bit different, it still has decadent brandy soaked fruit, but also has lashings of cream, some white chocolate and meringue. I’ve already made a boiled pudding for this year, but think I might give this one a go next year.
Of course you could make this slice at any time of the year, but as it has the traditional combination for fruit, nuts and brandy, plus the bonus of chocolate, it seems like Christmas is really the right time to make it.
This is definitely a tempting slice, but I’m not sure it needs Festive in the title, I think it would be good any time of the year, not just at Christmas. It’s a great combination of chocolate, fruit and Amaretto biscuits and doesn’t need baking – how can you go wrong with that?
Now the calendar has ticked over to December I’ve realised that I’d better get onto Christmas planning. What’s more important food or presents? How good is it if you can combine the two. When my children were at school I used to make a variety of sweet treats to give to their teachers. I’d put them in a jar or basket decorate, it with with Christmas ribbon and problem solved. One of those treats was White Christmas, made with copha and milk powder. This White Christmas is a step up from that as it uses white chocolate, butter and icing sugar and is great for all those who don’t like copha.
If you’re looking for a different way to serve mashed potatoes this might be the answer. I think it would be pretty good hot, but do like the idea of frying the leftovers……yum.
When I was growing up everyone had a lemon tree in their backyard. No one would have thought of having a lime tree, but like many people we now have one as well as the lemon in ours. Hopefully we’ll have enough of a crop this year to be able to make this luscious dessert.
This is a very simple, easy dessert, which kids love. You can change the jelly flavour or change the tinned fruit. You can make it to your family’s taste or to what you have in the cupboard…..easy.
Every time I eat passionfruit it reminds me of when I was young. Growing up our back fence was covered in a passionfruit vine. In spring the vine was covered in beautiful flowers and in summer luscious fruit. My brothers and I used to pick them, eat them and then to hide our sin, throw the skins as far as we could onto the garage roof – not something our father was very happy about. Luckily there was still heaps for Mum to pick and to use to top sponges with, put in fruit salad and to make this passionfruit butter. Note: 8oz = 250g, 4oz = 125g
There’s a little bit of work with these, you need to the make the filling, then wrap them in the spring roll wrapper and then fry them until their lovely and crisp. Worth it though when you take the first bite……
Beb's Recipe Drawer 