FREE | November 2019
Summer Chris tmas
22
Christmas Recipes
Recipes to share with family & friends this Christmas
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Welcome The Romeo Family loves to support local food producers. We hope Romeo’s Family Fresh will inspire you to enjoy fresh food and fun with your family. When we think of Christmas and the New Year, most of us think of a fresh feast surrounded by our family and loved ones. At Romeo’s we are a family that prides ourselves on supplying you with the freshest local ingredients to celebrate these occasions in style. Whether you want fresh baked rolls, ocean fresh seafood, succulent grain fed meat or our daily market fresh produce, we look forward to serving you soon.
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Roast Pumpkin and Feta Slice with Sticky Fig & Onion Prep Time: 45 mins Cook Time: 25 mins Serves: 8
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Ingredients
Preparation
• 5 00g butternut pumpkin, peeled and cut into small cubes • Olive oil, to drizzle • 8 eggs • 1 cup self raising flour • 3/4 cup tasty cheese, grated • 125g baby spinach leaves • Salt and pepper, to taste • 1 small red onion, peeled and sliced • 1 jar Beerenberg Sticky Fig & Onion • 200g feta
1 P reheat the oven to 180°C. Line a baking tray with baking paper. 2 Spread the prepared pumpkin onto the tray and drizzle with a small amount of olive oil. Roast in the oven for approximately 15 minutes. Remove from the oven when just starting to colour. 3 While the pumpkin is roasting, whisk together the eggs and flour. 4 Mix the grated cheese, spinach and salt and pepper into the eggs. 5 Line a roasting 30 x 25cm tray with baking paper. Pour the egg mixture into the tray. Top with the roasted pumpkin and onion wedges. Place small dollops of the Sticky Fig & Onion on the top, scattered around the tart. Crumble the feta over the top. 6 Bake in the oven for approximately 25 minutes or until firm to touch in the centre. Serve with a bowl of the remaining Beerenberg Sticky Fig & Onion.
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Lilydale Free Range Chicken is Australia’s
All Lilydale Free Range Chicken is
favourite free range chicken, enabling
accredited by Free Range Egg and
Aussies to eat food they can feel good
Poultry Australia (FREPA). This
about. At Lilydale, all of our chickens are
accreditation logo features on all Lilydale
raised with care on Lilydale farms by
Free Range Chicken packaging, assuring
Lilydale farmers. We’re committed to
you that you are buying free range
raising our free range chickens without
chicken that meets the FREPA standard.
the use of antibiotics with no added hormones or growth promotants. Our dedicated farmers ensure all Lilydale chickens are fed a nutritious diet and their welfare is a key priority.
Nutmeg Roasted Turkey with Brandy Gravy Prep Time: 30 mins Cook Time: 3hrs 15mins (depending on weight) Serves: 6-8
Ingredients • 1 x 5kg (approximately) Lilydale Free Range Turkey, at room temperature • 12 garlic cloves, unpeeled • 1 bunch thyme • 2 bay leaves • 2 brown onions, quartered • 2 celery stalks, cut into 8cm lengths • 3 carrots, halved • 125gm butter, softened • 2 fresh nutmegs • 1 lemon, halved • 375ml (1 1/2 cups) dry white wine
Brandy Gravy • 2 tbsp plain flour • 1/3 cup (80ml) brandy • Lemon wedges and fresh bay leaves, to garnish, if desired
Preparation 1 P reheat oven to 240°C (220° fan-forced). 2 Rinse and thoroughly pat dry turkey. Season the cavity of the turkey and add half the garlic, a few sprigs of thyme and the bay leaves. 3 In a large baking tray place the remaining garlic, onions, celery, carrots and remaining thyme. 4 Grate one of the nutmegs into the butter, season and stir to combine. Gently lift the skin of the turkey, taking care not to break it, and using your fingers push half of the butter under the skin. Gently spread the butter out, then rub the turkey skin with the remaining butter, reserving any extra to baste during cooking. Squeeze the lemon over the turkey then place in the cavity. Grate the remaining nutmeg over the turkey and into the cavity. Tie the turkey legs with twine, season with salt and pepper and sit turkey on top of the vegetables.
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5 L oosely cover the turkey with foil and place into the oven. Turn the heat down to 180°C (160° fan- forced) and cook for 35-40 minutes per kg. Remove the foil for the last hour, basting skin with any remaining butter, and pour the wine into the baking dish for the final half hour. Once the turkey is golden, check to see the turkey is cooked by piercing the thickest part of the thigh with a skewer - if the juices run clear the turkey is cooked through. 6 Remove the turkey from the baking tray and set aside to rest (for at least 30 minutes) covering with foil to keep warm and reserving pan juices for the gravy (you will need about 2 cups for the gravy – top up with chicken stock if there is not enough). 7 While the turkey is resting, pour the pan juices into a medium saucepan, discarding the vegetables and skimming off as much fat as possible (reserving a couple of tablespoons of fat). Bring the juices to the boil, then reduce heat to a low simmer and cook for about 15 minutes. 8 Place the reserved fat in another medium saucepan over low heat and whisk in the flour. Stir constantly for 2 to 3 minutes until you have a thick mixture. Slowly whisk in the brandy and then whisk in the turkey stock. Stir until combined and then simmer gently for 5 minutes, or until thickened. Season to taste, adding extra brandy, if desired. 9 Slice turkey and serve with brandy gravy. Garnish with lemon wedges and fresh bay leaves, if desired. v
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Eggnog Pavlova with Berries Ingredients
Eggnog Cream
Preparation
• • • • •
• 2 50g spreadable cream cheese • 2 tablespoons brandy • 1/2 teaspoon MasterFoods® Ground Cinnamon • 1/4 teaspoon MasterFoods® Ground Nutmeg • 1/4 teaspoon MasterFoods® Ground Cloves • 2 teaspoons vanilla extract • 300mls thickened cream
1 P reheat oven to 150°C/130°C fan-forced. Mark a 22cm circle on baking paper; cover a tray with paper. 2 Using an electric mixer, beat whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well between each addition until mixture is stiff and glossy. Beat in vinegar, cornflour, cinnamon and nutmeg. 3 Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top. Transfer to oven.
• • • •
6 egg whites 1 1/2 cups caster sugar 1 teaspoon white vinegar 1 teaspoon cornflour 1/2 teaspoon MasterFoods® Ground Cinnamon 1/4 teaspoon MasterFoods® Ground Nutmeg Fresh berries and cherries, to decorate 1/4 cup hazelnuts, toasted 2 tablespoons small fresh mint leaves
Prep Time: 40 mins Cook Time: 1hr 30 mins Serves: 8-10
educe oven to 120°C/100°C R fan-forced. Bake for 1½ hours. Turn the oven off and allow the pavlova to cool completely in the oven, with the door ajar. 4 Using an electric mixer, beat cream cheese, brandy, cinnamon, nutmeg, cloves and vanilla until smooth. Gradually add cream. Beat until thickened and combined. Dollop cooled pavlova with cream. Decorate with berries and cherries. Scatter with hazelnuts and mint leaves. Dust with icing sugar if desired. v
The fragrant smell of mixed spices at Christmas time, what could be more pleasing? Adding a pinch of this, a sprinkle of that, MasterFoods has all the authentic herbs & spices you need to create tasty meals that bring friends and families together this Christmas. Why not entice everyone with MasterFoods Eggnog Pavlova with berries, because we know the best gifts sit around the table. Let’s make dinnertime matter ™
Let your desserts be the star this Christmas with Balfours and Western Star Cream Balfours Plum Pudding is the perfect dessert to share with family and friends this Christmas. Add a dollop of Western Star Cream to complete the ultimate festive treat this season!
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Philadelphia Cream Cheese is made in South Australia with natural fresh milk and cream from local farms giving it our signature taste which is uniquely tangy, with a smooth and creamy finish.
Frozen Christmas Ice Cream Cheesecake Prep Time: 30 mins Freeze Time: Overnight Serves: 12 Ingredients
Preparation
• 2 x 137g packet Oreos • 80g butter, melted • 500g Philadelphia cream cheese, softened • 1 litre good quality Vanilla icecream (or flavour of your choice), softened • 4 x 30g Cadbury Flake Dark Bars roughly crumbled • 225g Cadbury Milk chocolate Melts, melted • 2 x 30g Cadbury Flake Dark Bars, crumbled, to decorate • Fresh berries to decorate
1 L ine a 10 cup capacity cake tin with plastic wrap or use a similar size Christmas tree shaped tin. 2 Place biscuits in food processor. Process until fine crumbs form. Add butter. Process until combined. Press the biscuit mix into the base of the tin and press firmly with the bottom of a drinking glass or flat cup. 3 Using an electric mixer, beat cream cheese for 5 minutes until light and fluffy. Add ice cream and continue to beat until combined. Fold Flake into ice-cream mix. 4 Pour mixture into the prepared tin. Freeze for 30 minutes. Cover with plastic wrap and freeze overnight. 5 Drizzle the melted milk chocolate over the cake. Decorate with Flake and fresh berries. Serve immediately.
Note: You can use paper baking moulds for this recipe. Christmas tree shaped moulds are available from select cake supplies stores or online.
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Christmas Spiced Apple Pastries with Nutella
White Christmas Sweet Treats for Chris tmas!
Ingredients
Preparation
• 2 50g copha® (or replace with coconut oil) • 3 cups Kellogg’s® Rice Bubbles® • 1 cup desiccated coconut • 3/4 cup icing sugar, sifted • 1 cup powdered milk • 1 cup packaged, dried mixed fruit • Glacè cherries for topping
1 C ombine dry ingredients in a mixing bowl. 2 Melt copha® slowly over low heat. 3 Cool slightly, pour onto dry ingredients. Mix well. 4 Working quickly spoon into paper patty cases or press into a lamington tin. 5 Freeze until set (about 15 minutes), then store in the refrigerator. 6 Serve cut into squares and topped with glacè cherries.
Ingredients
Preparation
• 2 sheets store-bought frozen puff pastry sheets, partially thawed • 1 small apple, skin on, cored, cut into 12 wedges • Finely grated zest of 1/2 an orange • 1 tablespoon caster sugar • 1/2 teaspoon mixed spice • 1 1/2 tablespoons dried cranberries, finely chopped • 1 egg, whisked • 1 teaspoon cinnamon sugar • 90g Nutella • Fresh raspberries and mint leaves, to decorate (optional)
1 P reheat oven to 200°C fan-forced. Line 2 oven trays with baking paper. Cut one sheet of puff pastry into 6 even rectangles. Slice each rectangle in half diagonally to create 12 triangles. Repeat with second pastry sheet to make 24 in total. Trim off a little of the base of each triangle so both long sides of the triangle are even lengths. Lay them out onto a clean dry work surface.
2 S lice apple wedges in half lengthways to make baton-like pieces. Place into a large bowl, add zest and toss to coat. 3 Sprinkle each triangle with combined sugar and mixed spice. Put an apple piece at the base of each triangle, then scatter with cranberries. 4 Roll up pastry firmly to enclose filling. Arrange on prepared trays. 5 Brush with a little egg and sprinkle with cinnamon sugar. Bake for 15 minutes or until pastry is golden and apple is tender. Set aside on trays to cool.
6 S poon Nutella into a piping bag or a small zip-lock bag, snip tip, and then drizzle over pastries. 7 Decorate with raspberries and mint leaves if desired. Serve warm or at room temperature.
Prep Time: 15 mins Cook Time: 15 mins Makes: 24
Kellogg’s® Rice Bubbles® – Stuck on ideas for sweet treats and snacks this festive season? We all get stumped sometimes when we are asked to bring something to a Christmas Party. Why not try turning a well-loved household cereal into an easy to make and tasty festive snack. This recipe is quick, delicious and sure to be a festive season hit with the whole family.
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Gingerbread Cocktail Ingredients
Preparation
• • • •
1 P lace powdered cinnamon in a shallow plate. Dip the rim of a long-stemmed glass in water, then in powdered cinnamon. 2 Fill one quarter of a cocktail shaker with ice. Add the Irish cream, vodka, milk and Spiced Ginger Beer and shake well. Pour into prepared glass. 3 Top with whipped cream and serve with gingerbread cookies.
30ml Irish Cream 30ml vodka 30ml full cream milk 90ml Bundaberg Spiced Ginger Beer • 1/2 teaspoon powdered cinnamon • Whipped cream, to serve • Gingerbread cookies, to serve
Summer Popsicles Ingredients
Preparation
• B undaberg Pineapple & Coconut • Bundaberg Ginger Beer & Lemon Myrtle • 1 cup Pineapple pieces (fresh or canned) • 1 cup Mixed Berries
1 H alf fill ice-block moulds with Bundaberg Pineapple & Coconut. Wait for a minute until the fizz settles. Add a few pieces of fresh or canned pineapple. Freeze for 2-3 hours. 2 Make the second layer – Pour in Ginger Beer & Lemon Myrtle and add mixed berries. Top with Ginger Beer & Lemon Myrtle until full. 3 Freeze for 2 hours, then insert popsicle sticks. 4 Freeze for a further 2 hours or until firm. Un-mould when ready to serve. Enjoy!
Bundaberg Ginger Beer Cake
Ingredients
Preparation
• • • •
1 P reheat oven to 150°C. 2 Beat all ingredients except brown sugar with electric mixer. Grease a loaf tin with butter and line with baking paper. Pour the mixture into the loaf tin and sprinkle top with brown sugar. 3 Bake in oven for 1 hour and 15 minutes. Check with skewer. If it comes out dry, remove from oven and allow to cool in the tin for 10 minutes before turning out and serving.
• • • • • •
3/4 cup plain flour 1 3/4 cup caster sugar 1 cup golden syrup 3/4 cup Bundaberg Ginger Beer 1/3 cup vegetable oil 3 eggs 2 tsp baking powder 1 1/2 tsp ground ginger 3/4 tsp ground cinnamon 2 tsp dark brown sugar, for decoration
Serves: 6-8
Bundaberg Brewed Drinks is an Australian family-owned company known for its premium drinks, including Ginger Beer and a range of 14 other non-alcoholic beverages. For four generations, we’ve kept tradition at heart, brewing to traditional recipes, using time-honoured brewing methods, and the best quality ingredients. We craft brew our drinks for up to seven days to capture the refreshing taste of the real ingredients inside every bottle. With global distribution, this Bundaberg brew is fast becoming a favourite all over the world.
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Making the Ordinary Extraordinary The Perfect Christmas Cheese Platter Do you want to make a big impression on your guests this Christmas? There’s simply no easier show stopper than a Cheese Platter... especially when you use Beston’s Edwards Crossing and Beston’s Mables multi award-winning cheeses and cream cheeses!!! Here are a few simple rules to follow when putting together an accolade-worthy Cheese Platter...
• C ream Cheeses: Beston’s Mables Apricot & Almond, Garlic & Chives, Spring Onion and everyone’s favourite... Sweet Chilli. • Semi-Hard Cheeses: Beston’s Edwards Crossing Cheddar, Gouda, Colby and Pepato. 2 Decide what you will serve with the cheeses - You will want to have a variety of crackers or breads. You should also have a few fruits out to eat along with the cheeses. • Serve flavoured crackers with mild cheeses - the cheese will accentuate the flavour in the cracker.
• S lices of baguette work well with soft, easily spreadable cheeses such as Beston’s Mables Cream Cheeses. • Rich berries and cherry tomatoes complement the flavours as well as adding a touch of Christmas colour to the platter. 3 Pick a drink to go with it - Water is fine, but wine is finer... especially at Christmas! 4 Relax and enjoy - Cheese platters should be fun and eye-catching. Don’t stress – and importantly, enjoy the taste sensations with your family and friends and have a great Christmas!
Beston Global Food Company (BGFC)
products, including the Christian Hanson
ranges, which will make any Christmas
they can trace them to the source
is a proud South Australian multi
Cup for the “Best Cheddar Cheese in
Cheese Platter the party favourite.
through world first food traceability
award-winning company, taking the best
Australia” in 2017 and 2019, as well as the
of Australian produce to the world with
“Best Colby Cheese in Australia” in 2018
fresh milk supplied by its valued Farmers.
by the Dairy Industry Association of
Industry recognition has resulted in a total of 113 Champion, Gold, Silver and Bronze awards for BGFC’s Dairy
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1 P ick your cheeses - For a cheese platter, you should get a variety of different types of cheeses. You should have at least one familiar type of cheese, such as cheddar. Pick one each from the following categories: • Aged Cheeses: Beston’s Edwards Crossing Vintage Cheddar (voted ‘Best Cheddar in Australia’ 2017 & 2019 by the Dairy Industry Association of Australia), Gruyere, Parmesan etc.
Australia. These highly sought-after Industry accolades have been awarded to Beston’s Edwards Crossing Cheese and Beston’s Mables Cream Cheese
BGFC is dedicated to people’s well-being – the Company owns the raw
and anti-counterfeiting technology – “From Farm to Fork”.
materials, takes advantage of technology
BGFC also provides direct and indirect
in the production process and controls
employment for nearly 300 people
distribution. BGFC can guarantee the
– a great local company which all
safety and security of its products, as
South Australians can be proud of.
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Easy Chocolate Truffles Prep Time: 15 mins | Makes: 24
Susan Day Cakes have been Australian Made and owned since 1951. Over the years Susan Day have made many a cake-lover happy with their dedication to scratch baking some of Australia’s favourite cakes.
Ingredients
Preparation
• 2 packets Arnott’s Tim Tam Original • 250g Farmer’s Table Spreadable Cream Cheese • 250g Dark chocolate, melted • 100g White chocolate to decorate
1 C rush Arnott’s Tim Tam biscuits in a food processor to a fine crumb. Add the cream cheese and process until combined. 2 Roll into small balls (1-2 teaspoons) and refrigerate until firm. 3 Using a fork, dip the balls into the melted dark chocolate and place onto a lined baking tray. Refrigerate until set. 4 To decorate, drizzle with melted white chocolate and refrigerate until ready to serve.
At Bulla we take pride in creating new and exciting products for our customers and consumers, but we also appreciate and uphold time-honoured traditions. We are still owned and made in country Australia by the same three families. Six generations on, we set our standards high, ensuring we reach them every
Farmer’s Table Spreadable Cream Cheese is
time to produce quality products for
made with Australian Fresh Milk & Cream from
everyone to enjoy.
“I like Aeroplane Jelly” Australia’s favourite Jelly for 91 years
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Goulbourn and Murray Valley Dairy Farms.
Arnott’s Tim Tam biscuits are Australia’s most loved chocolate biscuit. A unique combination of biscuit, cream filling and chocolate coating, it’s an everyday treat you want to share with friends and family.
Cherry Trifle Ingredients
Preparation
• 1 x 85g packet Aeroplane Original Port Wine Flavour Jelly • 400g pitted black dark cherries, drained • 400g Susan Day Swiss Sponge Roll (Jam Filled) sliced • 500ml Baileys Custard • 1 x 300ml Bulla Thickened Cream, whipped • 250g fresh mixed cherries
1 P repare the Aeroplane Original Port Wine Jelly according to pack instructions and refrigerate until set. 2 Spoon set jelly in the bottom of a large glass dish and top with cherries. 3 Place Susan Day Sponge Slices over the cherries and pour on top the Baileys Custard. 4 Top with Bulla Thickened Whipped Cream and cherries as desired, leave in the fridge for 4 hours or overnight to allow the trifle flavours to develop before serving.
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delizioso since 1956
SIRENA Bachelor’s Pasta Prep Time: 15 mins | Cook Time: 30 mins | Serves: 2 Ingredients
Preparation
• 1 85g can Sirena Tuna in Olive Oil or with Chilli in Oil • 400g can of Italian peeled tomatoes • 350g pasta (we use spaghetti) • 1/2 cup frozen peas and 1 tbsp chopped parsley • 1 clove finely chopped garlic and/or 1 small onion finely chopped • 4 tbsp olive oil • Salt and pepper to taste
1 I n a saucepan, fry the garlic and/or onion in oil on a gentle heat until translucent (about 5 minutes). Add the tomatoes. Season with salt and pepper. Simmer on gentle heat until reduced by 1/3. Add the tuna and break up into small pieces. Add the frozen peas and cook for a further 3 minutes.
2 B ring a large saucepan of water and 1 tbsp salt to the boil. Add the pasta and stir to make sure the pasta doesn’t stick together. Cook until ‘al dente’ or follow the cooking time on the pasta packet. Drain the pasta and return to the saucepan. Add the sauce. Stir for a minute over low heat then serve immediately and sprinkle with the chopped parsley.
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San Marino Maple & Honey Mustard Glazed Xmas Ham
These stacks of Sweet Potato, Fresh Mozzarella, Eggplant and Tomato Sugo are a delicious little side dish or entree for four people (or double stack as a main for two people). Try these the next time you have a meat-free Monday!
Ingredients
Preparation
• 1 00g (1/2 cup, firmly packed) brown sugar • 80ml (1/3 cup) maple syrup • 80ml (1/3 cup) honey • 1 tablespoon Dijon mustard • 1 half leg San Marino Cooked on the Bone Leg Ham (approx weight 5 kgs) • Whole cloves, to stud
1 S tir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves. 2 Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves.
3 U se a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Stud the centres of the diamonds with cloves. Transfer to prepared dish.
4 B rush one-third of the glaze over the ham. Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.
The San Marino collection of gastronomic masterpieces is the result of the San Marino’s commitment to preserve one of Italian culinary traditions. Italy is a country steeped in history and tradition. One of these traditions was that the family would keep a pig. When it came time, this pig would be cured and every part of it would be used to provide the family with food throughout the year. In Italian kitchens or cantinas, a range of home-cured sausages, salami and prosciutto would be found hanging from the ceiling. These cured meats would be served either as an antipasto before a meal or used as an essential part of the primo or secondo piatto (entrée or main course).
Fresh Mozzarella Eggplant Stacks Ingredients
Ingredients
Preparation
Fresh Mozzarella ball in a 125g size is essentially a large ball of bocconcini. It is packaged in a single use bag to be opened and enjoyed immediately to promote freshness. This cheese is best served at room temperature. Drain off the brine, slice and layer with tomatoes and basil to form a traditional Caprese salad. It is also a great traditional pizza topping and is perfectly portioned for one large pizza.
• 1 25g La Casa Del Formaggio Fresh Mozzarella Bag • 1 large sweet potato • 2 eggplants • 1 cup tomato sugo • 6 sprigs rosemary • Salt and pepper, to taste
1 P eel and slice sweet potato, season and lay out the rounds onto a greased baking tray and bake for 30-40 minutes at 180°C. 2 Slice eggplants (keeping to a similar size as the sweet potato), season and lay them out on a baking tray and bake for 10-15 minutes. 3 Remove Fresh Mozzarella from the bag and slice into thick round slices to match the sliced vegetables.
Let this honey-glazed ham decorated with aromatic herbs double as your Christmas table centrepiece before carving thick slices.
4 O n a baking tray, layer the sweet potato on top of the eggplant, spoon over a heaped teaspoon of the tomato sugo, and top with Fresh Mozzarella slices and a sprig of rosemary. Double stack to make four large stacks, or do a single stack to make eight. 5 Place the stacks under the grill in the oven for 7 to 10 minutes or until the cheese starts to melt. Serve immediately.
In our home, the doors are always open. There’s always room at the table. We give only the best for our guests – because this is our passion. La Casa Del Formaggio | 35 Sunbeam Road, Glynde SA 5070 | Ph: 08 8336 2020 | sales@lacasa.com.au | www.lacasa.com.au Facebook: La Casa Del Formaggio | Instagram: @lacasaformaggio
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King Island Dairy Furneaux Torte with Cabernet Cranberries & Pistachios Prep Time: 15 mins | Cook Time: 10 mins Serves: 20-25 Ingredients
Preparation
• 1 .2 kg wheel King Island Dairy Furneaux • 1 cup dried cranberries • 1/2 cup cabernet sauvignon • 1/3 cup dark brown sugar • 2 tablespoons chopped pistachio nuts • Crusty baguette, for serving
1 R emove King Island Dairy Furneaux from refrigerator and allow to come to room temperature one hour before serving. 2 Meanwhile, combine cranberries, cabernet and brown sugar together in a saucepan and bring to the boil, stirring until sugar has dissolved, then simmer for 5 minutes until cranberries are plump and syrupy. Allow to cool. 3 Just before serving, place cheese onto a serving plate or cake stand, top with Cabernet Cranberries and pistachios. Serve in the centre of the table accompanied by crusty bread.
Guarding the stormy western entrance to Bass Straight is an island like no other. Where lashing winds wash grass with salt. Where cows graze on lush pastures borne from abundant rainfall to produce sweet, unusually rich milk. Never more than 2 hours from farm to dairy, where our cheeses are carefully handcrafted for a truly unique experience. Our range extends across many cheese styles; from our creamy white moulds, like our decadent King Island Dairy Furneaux; or our range of cheddars, like our robust King Island Stokes Point Smoked Cheddar; and through to our award winning Blues, like our 2019 Grand Dairy Champion King Island Roaring Forties Blue Cheese. King Island Dairy.
No Ordinary Island.
No Ordinary Cheese.
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Reindeer Cake
Prep Time: 60 mins | Cook Time: 60 mins | Serves: 12 Chocolate Cake Layers
Hack Chocolate Cake Layers
Chocolate Buttercream
• 4 cups White Wings Self Raising flour • 3/4 cup cocoa powder • 2 cups CSR Caster Sugar • 8 eggs • 2 x 500 butter melted or MeadowLea • 2 tsp vanilla essence
• 2 x 535g White Wings Rich Chocolate Cake packets • 4 eggs • 350ml water • 120g butter, softened
• 250g butter, softened • 2 cups CSR Icing Sugar mixture • 1/2 cup cocoa powder • 1/4 cup milk
Preparation
Preparation
1 F ollow packet instructions and divide mixture evenly between 2 greased and paper lined round springform cake tins (20cm). Bake to instructions. Rest in tin for 10 minutes before releasing and cooling on a rack. Once cooled, cut cakes in half horizontally to make 4 chocolate cake discs.
1 U sing electric mixer, beat butter in a large bowl until pale, gradually adding icing sugar, cocoa and milk until combined and thick. 2 Stack the cake discs with a thin layer of icing (1cm) between each. Spread remaining icing over the top and sides of the cake stack then smooth over with a palette knife. Transfer remaining icing to a piping bag with a large star nozzle for decorating. Refrigerate to harden icing.
Preparation 1 P reheat oven to 180°C (160°C fan forced). 2 Sift flour, cocoa and sugar into large bowl before adding eggs, melted butter and vanilla essence. Whisk with a hand mixer or whisk until lump free. 3 Divide mixture evenly between 4 greased and paper lined round springform cake tins (20cm). Bake for 25-35 minutes or until a skewer inserted into the centre comes out clean. Leave in tin for 10 minutes before releasing and cooling on a rack.
Loved by Australian households for over 120 years, White Wings range of premium flours and baking mixes have something to suit all tastes. For other delicious recipes visit www.whitewings.com.au
Decorations Premade coloured fondant can be purchased at most supermarkets or at cake decorator stores. 1 U se black fondant to make eyes and lashes. Use a red Christmas bauble for the nose 2 Make antlers from gold cardboard and attach a bamboo skewer. Insert antlers into the top of the cake. 3 Pipe remaining buttercream to create hair between ears and antlers.
Candy Cane Doughnuts Prep Time: 10 mins | Chill Time: 10 mins | Serves: 6
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Ingredients
Preparation
• 1 pkt White Wings Glazed Baked Doughnut • 40mL Crisco vegetable oil • 1 egg • 60ml milk • 90g doughnut glaze (inc. pack) • 3 tbsp thickened cream • 6 mini candy canes, chopped
1 P reheat oven to 200°C (180°C fan forced). Lightly grease a 6 slot mini doughnut baking tray with canola spray. 2 Place doughnut mix, vegetable oil, egg and milk in a medium bowl and gently combine with a wooden spoon until smooth. Evenly portion the mix into each doughnut slot.
3 B ake for 7-9 minutes or until a skewer inserted into centre comes out clean. Remove from oven and leave to stand in the tray for 5 minutes before turning doughnuts out onto wire rack to cool.
4 C ombine glaze mix and cream in a bowl then spread chopped candy canes over a flat plate. Dip each doughnut in glaze then gently press into the candy, glaze side down. Return to wire rack to set.
TIP: Download our antler template from www.whitewings.com.au
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Risoni Salad with Turkey Prep Time: 5 mins | Cook Time: 10 mins | Serves: 4 as a side Ingredients
Preparation
• 400g risoni pasta • 1L (4 cups) Campbell’s Real Stock Chicken • 3 tbs olive oil • 1 garlic clove, crushed • 1 tsp caster sugar • 11/2 tbs lemon juice • 1 tsp Dijon mustard • 200g tomato medley, halved • 50g spinach • 2 cups chopped turkey
1 A dd stock to a medium sized saucepan and bring to the boil, add risoni and cook for 10 minutes or until all of the stock is absorbed. 2 Transfer to a large bowl to cool. 3 In a small bowl combine olive oil, garlic, lemon juice and mustard. 4 Add tomatoes, spinach and turkey to risoni. 5 Stir well to combine.
Baking this Christmas? Arnott’s Rudolph Tartlets Ingredients
Preparation
• 1 x 250g packet Arnott’s Butternut Snap Cookies • 1/3 cup cream • 200g milk or dark chocolate, chopped • 65g unsalted butter, chopped • 11 white marshmallows • 21 choc orange balls • 42 candy eyes • 42 Arnott’s Tiny Teddy’s
1 P re-heat oven to 180°C. Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin. Bake for 2–3 minutes or until soft. Remove from oven then carefully press softened biscuits into tin moulding into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
2 P lace cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into a clean, dry bowl to cool slightly. 3 Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. 4 Cut a marshmallow in half. Stick a choc orange ball onto the cut side of the marshmallow.
5 Place candy eyes above. 6 Place Arnott’s Tiny Teddy’s face down, feet first gently into the chocolate filling for the antlers. 7 Refrigerate until set.
Prep Time: 25 mins Chill Time: 45 mins Serves: 21 + people
Arnott’s Butternut Snap Cookies are delicious to eat on their own or can be used to create delectable desserts for Christmas! Impress your guests with the Butternut Snap Reindeer’s this festive season!
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Dilmah Premium Ceylon Tea is Tea perfect for everyday drinking from the central highlands of Sri Lanka. It is reputed for its brightness & medium strength. Celebrate a cool Christmas with the freshest Ceylon tea, handcrafted from our tea gardens to your tea cup!
Christmas Pudding Ice Cream Sandwiches Ingredients
Preparation
Biscuit base
1 P lace the flour, butter, and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor still running, add the egg yolks one at a time and process until combined. Add Christmas pudding and continue to mix until the dough comes together. 2 Turn the dough out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk shape, then wrap in plastic wrap and refrigerate for 1 hour. 3 Preheat oven to 180°C.
• 225g plain flour • 125g chilled unsalted butter, chopped • 80g icing sugar • 2 egg yolks • 150g Kyton’s Christmas Pudding
Filling & decoration • 1 L Golden North Vanilla Ice Cream • 200g dark chocolate, chopped • 8 x Jaffa candies • 8 x mint leaf lollies
4 R oll the dough out between 2 sheets of non-stick baking paper until it’s 3mm thick. Use a round 7cm cutter to cut discs from the dough. 5 Place disks on a non-stick tray about 2cm apart to allow room for spreading. Bake for 12 mins or until firm to touch. Set aside to cool completely. 6 Line a baking tray with baking paper — make sure it will fit into your freezer! 7 Place a scoop of ice-cream on one biscuit, and then use another biscuit to squish down the ice-cream to form a sandwich. Place completed sandwich on baking tray and return immediately to freezer.
8 P lace dark chocolate in a heatproof bowl, and place the bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted, and then set aside. 9 Quickly dip each ice-cream sandwich in chocolate mixture to coat, allowing excess to drip off. Return to tray. Move quickly to do the remaining ice cream sandwiches and return to freezer. 10 Allow to set slightly for 5 minutes before removing from freezer and adding the Jaffa and mint to your Christmas pudding sandwich. Return to freezer until ready to enjoy.
Dilmah Ginger Fizz A Refreshing Season Awaits You..
Brew our Dilmah Premium Ceylon Tea, and serve it iced with Ginger Beer: Enjoy a chilled season whilst each sip of finely balanced flavour and strength from our tea, combines with the sweetness and zest of ginger, to beat the heat and give you refreshing days ahead!
Ingredients
Preparation
• 5 0ml Dilmah Premium Ceylon Tea • 350ml Ginger Beer • 10ml Sugar Syrup • Slice of Lemon • Crushed Ice
1 S imply Brew 2g of tea in 100ml hot water, strain and allow it to cool. 2 Place the crushed ice in two glasses. 3 Add the sugar syrup, lemon slice and the infused tea in equal measures. 4 Top up with Ginger Beer. (serves 2)v Photo: Wayne Pearson
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