Easy Christmas Recipes

It's a busy time of year, isn't it? I apologise for my blogging slackness of late - so much to do, so little time!

To let you know I'm still alive, I thought I'd just quickly post 4 easy Christmas recipes which I make each year and give to friends. I hope you find them useful, too. 

FRUIT SLICE (pictured in the centre of the plate)

250g dried fruit, finely chopped or minced (apricots, apples, prunes, cranberries, etc)
2 cups coconut
1 cup icing sugar
2/3 cup sweetened condensed milk
Extra coconut, crushed nuts or icing sugar (to coat the slice or balls)

1. Mix all ingredients (coating) together, and form into small balls or a long roll.
2. Toss in extra coconut, icing sugar or crushed nuts. 
3. Set in refrigerator. 
4. If you have rolled your mix, when it is firm, cut into small circles, as pictured. 
5. In hot weather, it may be advisable to keep in the refrigerator. However, I have not needed to do this. 

Fruit slice and Easy Coconut Macaroons

 EASY COCONUT MACAROONS (pictured around the plate edge - and one on top!)

2-1/2 cups coconut

3/4 cup castor sugar

2 Tablespoons self-raising flour

1 large egg

1/4 cup milk

1/2 teaspoon vanilla

1. Put coconut, sugar and sifted flour into a mixing bowl.
2. Stir in lightly beaten egg, milk and vanilla.
3. Mix all ingredients together well.
4. Roll mixture into walnut-sized balls, pressing well together.
5. Place on oven trays, lined with aluminium foil (no need to grease)
6. Bake in moderate oven 25-30 minutes or until golden brown. (Makes about 30).

 ALMOND BREAD

 3 egg whites
1/2 cup castor sugar
1 cup plain flour
125g (4 oz) whole unblanched almonds

1. Beat egg whites until soft peaks form, gradually add castor sugar, and beat until dissolved.
2. Fold in sifted flour and whole almonds, combining well.
3. Fill into a very lightly greased loaf tin (20cm x 10cm) or 2 small tins (20cm x 7cm). Bake in a moderate oven 30-40 minutes.
4. Leave in the tin until completely cold. Wrap in aluminium foil and put aside for 1-2 days.
5. Using a very sharp knife, cut into wafer thin slices.
6. Place slices on oven tray, put into a slow oven 20 minutes or until slices are completely dry and crisp.

 LEBKUCHEN (GINGERBREAD)

60g butter
2/3 cup golden syrup
1-3/4 cups plain flour
1 teaspoon bicarbonate of sodea
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cocoa
30g mixed peel
2 Tablespoons plain flour, extra
Raspberry or strawberry jam
125g dark chocolate

1. Melt butter over low heat in medium sized saucepan
2. Add golden syrup, bring to boil, remove from heat and leave standing for 10 minutes.
3. Add sifted dry ingredients, milk and finely chopped peel, stir with wooden spoon until smooth, cover, stand at room temperature for 1-1/2 hours. The mixture will become thicker.
4. After this time, turn mixture onto a surface dusted with the extra flour. Knead lightly, workin on only enough of the flour until the mix loses its stickiness.
5. Roll out the mix to about 3mm (1/8 inch) thickness. Cut out with cookie cutters in Christmas shapes or hearts (I had to use teddy bears also!) Place on lightly greased trays, leaving a little room between each for spreading.
6. Using the end of a wooden spoon, gentlypush an indentation into centre of the biscuit, being careful not to push right through. Fill with a dot of jam.
7. Bake in moderate oven 8-10 minutes or until golden. Leave on trays until completely cold.
8. Melt chocolate in microwave, 30 seconds at a time until melted enough. Alternatively, melt chocolate in a bowl or double saucepan over simmering water. 
9. Cover the base of each biscuit with chocolate, either by dipping or spreading with a knife. Wipe off excess around the edges, and place jam-side down on trays until chocolate is firm. This should make approx. 40-70, depending on how thinly you roll out the dough.

Welcome to RusaLena, who recently began following this erratic blogger,

And a very merry Christmas to you all!

Eat a Pie Floater and Prosper

First, let me apologise for a lapse in posting lately. Life doesn't always allow time for the luxury of blogging, but never mind - here I am now. I would normally share a new recipe on my Kayzy's Kitchen page, but given the number of times we have eaten pie floaters recently, and before the Aussie weather gets too warm to enjoy this dish, I have decided to feature my version of the great South Australian Pie Floater here as well. I hope you will be inspired to give it a go!

PIE FLOATER - KAYZY STYLE

 

The star of this dish is the soup, which is delicious on its own - and addictive! But if you want to use it as the main component of a homemade Pie Floater  (South Aussie classic), this soup will raise the floater to a higher level of culinary delight!

Curried Green Pea Soup with extras

500g frozen peas

200g cauliflower, chopped

100g Silverbeet or spinach, chopped

50g reduced fat butter or margarine (I used Devondale Light)

2-3 Tablespoons flour

2 teaspoons curry powder

4 cups water

3 teaspoons chicken stock powder

2 Tablespoons chopped fresh mint

salt, pepper

Optional: ½ cup evaporated milk, cream or fresh milk

1. Boil water in a large saucepan
   
2. Add peas, cauliflower and spinach to water, reduce heat and cook until tender.
   
3. Remove vegetables and water from the pan to a bowl. If you have a stick blender, proceed to step 4. If not, puree the vegetables, mint and a little of the vegetable water in a food processor or blender until smooth, then proceed.
   
4. Heat butter in the pan, add flour and curry powder, stir until combined. Remove pan from the heat.
   
5. Gradually add vegetable water to the pan, stirring well to combine and prevent lumps forming.
   
6. Return pan to the heat, add stock powder, and stir until stock boils and thickens.
   
7. Reduce heat, add the vegetables and fresh mint to the pan, and blend with stick blender.
   
8. Reheat the soup, test for seasoning and add salt and pepper if needed. If desired, add optional evaporated milk, cream or milk to the soup and reheat before serving, but I think this soup is delicious enough without this option. Serves 4-6.
   Note: Cauliflower and spinach may be omitted from this recipe without affecting the flavour, but I think their inclusion makes the soup yummier.

Pie Floater Instructions

1. Buy (or make) meat pies – any variety will do, but plain meat pies are fine. (I will add a recipe for meat pie at a later stage.)
   
2. Reheat pies in a moderate oven until hot (15 minutes).
   
3. Pour a good serve of curried pea soup in a large soup or pasta bowl, allowing room for the addition of a pie.
   
4. Place a pie (upside down if you are a traditionalist) on top of the soup in each bowl, and watch it sink!
5. Swirl a splodge of tomato sauce or ketchup on top, and serve! If you are really bold, add a dash of vinegar also. I don't think this adds anything to the dish, but some pie floater officianados swear by it.
   Note: You will need a soup spoon to eat this culinary masterpiece.

What have I done?

I can't believe what I've done. I was close to finishing a little bear I've been working on this week. In fact, all I had to do was close up the body seam,  do a little scissor sculpting and some final touches, and she would be complete.

Detached leg placed to look as if it's really joined to the bear!

Wait a minute, I think - the leg joints need a little more tightening. I grabbed my trusty long-nose pliers and started turning one of the cotter pin leg joints. Before I knew what was happening, I had a leg in one hand and a one-legged bear in the other!

Bear and leg - the real thing.

I had tightened the cotter pin so much that it pulled through the hole in the fibreboard disc joint. To add to my pain, I had sewed the leg seams closed already, so now I have to undo the seam and start again.

Offending leg and joint!

Ah well, we live and learn (I hope!) When my little as yet unnamed critter is finally finished, I will post some better photos than those here, and introduce her properly.

--------------------------------

On a happier note, you may remember an earlier post about Sonny, the teddy bear I made for my great nephew Dreyson, born in April this year.

Well, here they are, getting to know each other.

And Dreyson is so cute that his great aunt had to add these pictures too.

P

See you next week.

P.S. I've just added a new recipe to the Kayzy's Kitchen page - a great chocolate cake, guaranteed to make anyone feel better, even a one-legged teddy bear!

TEDDY BEARS AND PUPPY DOGS - WHY IS IT SO?

Lucy watching TV

Please take me for a walk!

Recently we were asked to look after a little dog for friends who were going overseas for the Christmas holidays. Lucy the spoodle came into our home and immediately won our hearts and my complete attention for the 3 weeks she spent with us, and I still miss her now that she has returned home to her 'parents'.

You're not going without me!

Having Lucy with us caused me to ponder again the mystery of why it is that teddy bears have such a special place in the hearts of millions all over the world, including mine of course. I think part of the fascination is in the similarity between dogs and bears.

Manning

A dog can totally disarm the most unlikely person with just a look, or a lick, and teddy bears do the same to me (although not one has licked me yet!).

Mei-Li

Teddy bears do not need constant care and attention as dogs do, but like dogs they do win our hearts by just being themselves, and like their live puppy dog counterparts they love hugs and can benefit by being brushed occasionally!

Benji

Aeryn McLeish

Chester

I have been making teddy bears for some years now, and my enjoyment continues unabated, especially when I get to the best part - the face. As I work on, a new personality emerges, and the little critter comes to life in some way, looking at me with what seems like doggy trust or affection. My heart leaps, as I receive this gift with joy, and can't wait to introduce Martin or my friends to the latest addition to the family.

HUG A BEAR

Do you have a moment please

To give this bear just one small squeeze?
'Coz teddy bears need hugs to live…
So don’t you have just one to give?

~ Author Unknown ~

P.S. I've added a new page - RECIPES TO SHARE. I will be updating it regularly, so if you like to try new recipes, as I do, check it out!

CHRISTMAS RECIPES TO SHARE

With Christmas fast approaching, I thought I'd share a few favourite recipes of mine - those that I dig out each year because I know they work, and take minimal effort! Maybe you would like to try them too. 

 The pictures are not my own, but copied from the web, just to give you an idea of what the food will look like. I will replace these with my own photos when I make the recipes again this year.

The first recipe is a standby on Christmas Day, if vegetarian guests are expected. It is always enjoyed as a substitute for Christmas roast meats.

KAY’S NUT LOAF

315g unsalted mixed nuts, finely chopped

100g peanuts or sunflower seeds, or cashews, finely chopped

1 carrot, grated

1 stalk celery, finely chopped

1 onion, finely chopped

1 tomato, finely chopped

2 eggs, lightly beaten

100g wholemeal breadcrumbs made from stale bread

125g ricotta or cottage cheese

2 teaspns chopped fresh rosemary

1 teaspn chopped oregano

125mls tomato sauce/ketchup

salt and freshly ground pepper to taste

1. Combine all ingredients and season with S&P to taste.
2. Press mixture into a lightly greased 15 x 25cm loaf tin. Bake at 180^oc for 45 minutes or until firm. Allow to stand for 5 minutes. Turn out to cool.
   

 This shortbread recipe is great to use for Christmas gifts. You could include the recipe with the shortbread as a bonus gift!

 


 SHORTBREAD

500g butter

½ tsp vanilla

½ cup icing sugar

1 cup brown sugar

5 cups plain flour

castor sugar

Lemon rind and juice of ½ lemon (optional)

1. Cream butter and vanilla. Add sugars (and lemon rind/juice if using) and mix well.
2. Mix in flour a little at a time, beating very well between each addition. Dough is done when it pulls away from the sides of the mixing bowl and feels slightly dry (rather than sticky) to the touch. This may take slightly less or more than the 5 cups of flour.
3. Knead dough lightly and press out ½ inch thick onto a baking tray, and score the dough into fingers – this is the easiest way. Sprinkle with castor sugar.
4. An alternative is to roll the dough to about ½ inch thickness and cut into shapes with biscuit cutters (stars, hearts, etc.). Place biscuit shapes on a baking tray lined with baking paper (optional). Sprinkle with castor sugar.
5. Bake for 20 minutes at 150C, or until light brown. Remove from oven and immediately sprinkle with more castor sugar.
6. If you have used my easy method of pressing into a tray and cutting fingers, immediately rescore the cuts on the tray to make sure the fingers will break cleanly when you separate them.
7. Leave shortbread to cool.

 
KAYZY’S FAVOURITE CHRISTMAS CAKE
 This is by far my favourite Christmas cake recipe, and terribly addictive.

1 kg mixed fruit (or 250g. chopped Raisins, 125g chopped glace cherries, 125g chopped mixed peel, 250g. Sultanas, 250g. Currants)

125g. chopped blanched almonds

^{2/3 cup brandy OR orange juice}

210g. plain flour

60g. self raising flour

1/4 teaspoon salt

½ teaspoon grated nutmeg

½ teaspoon cinnamon

1 teaspoon mixed spice

250g butter

250g. light brown sugar

2 tablespoons marmalade OR dark jam, 1 dessertspoon vanilla essence

4 eggs

Optional Topping: see below.

1. Line an 8" round cake tin with two layers foil and two layers greaseproof paper. Mix all the fruits, peel and nuts together and sprinkle with the brandy OR orange juice.
2. Sift together the flours, salt and spices.
3. Cream together the butter and sugar until light and fluffy then add the jam and vanilla essence and beat again.
4. Add the eggs one at a time beating well after each one, then alternately add the fruit and flour mixtures.
5. Mix thoroughly.
6. Place the mixture in the prepared tin. Topping 1: Decorate top of cake with blanched almonds. Topping 2: see step 8 below.
7. Bake in a slow oven for approximately 3½ hours. Cool in tin.
8. Topping 2: The day before you use the cake arrange on top of the cake pieces of your favourite nuts, e.g. walnuts, almonds, pecans - cherries, glace pineapple, ginger, Raisins and Sultanas.
9. Make a toffee glaze by boiling together equal quantities sugar, water and sieved apricot jam. Drizzle this over the fruit 'n nut topping and leave to set.