Recipes
Spiced Christmas Cookies
Nothing says Christmas quite like the smell of spiced cookies baking in the oven. These crisp, fragrant biscuits are perfect for gifting or sharing with loved ones. Makes 25-30 biscuits depending on cookie shape INGREDIENTS: 650g plain flour 1 tsp baking powder 2 tbsp cinnamon, ground 2 tsp ginger, ground ½ tsp nutmeg, ground ½ tsp allspice, ground 1 cup sugar 220g butter 150g golden syrup 2 tbsp milk INSTRUCTIONS: Combine flour, baking powder and spices in a large bowl and mix to combine In a stand mixer, or using a hand mixer, beat the sugar, butter and golden syrup until creamy Add the milk and continue to beat Slowly add the flour and spice mix and mix until just combined Turn out onto a lightly floured surface and bring the dough together into a large ball. If any crumbs form use some extra milk to bring the dough together Wrap the dough and place it in the refrigerator Remove the dough from the fridge about 1 hour prior to baking Pre-heat the oven to 170°C and cut the dough into quarters Slowly roll out the dough to around 5mm (0.5cm) thick. Do this part slowly to ensure the dough sticks together and have a floured surface and rolling pin to prevent sticking Using your choice of cookie cutter, cut the dough into shapes and transfer to a lined baking tray Bake each tray of cookies for 10 minutes at a time, checking as to whether you need to rotate the tray halfway through. Allow to cook on a wire wrack and then store in an airtight container NOTES: You can use a skewer or the end of a piping bag to make a hole in the cookies before baking if you want to turn these into decorations The dough may not stick together completely which is why you need to roll slowly. Don’t worry as they don’t bake crumbly and it ensures that the dough keeps its shape along with being nice and crunchy once cooled.
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Christmas Trifle
Trifle is a showstopper dessert that always brings a festive touch to the table. This gluten- and dairy-free version means everyone can enjoy a taste of Christmas indulgence. INGREDIENTS: Sponge 2 cups almond meal ¼ cup honey or maple syrup 5 eggs ½ c oil 1 tsp baking powder 2 lemons, zest only 1 tsp vanilla essence Fillings 1 packet of raspberry jelly 2 cups frozen boysenberries ½ cup cranberry juice 1 can peach slices, in juice 500ml vegan/dairy-free vanilla custard Toppings 1 cup Lactose-free/vegan yoghurt Fresh berries, to garnish Shaved dark chocolate, to garnish INSTRUCTIONS: The day before Sponge Grease and line a 20cm cake tin and preheat the oven to 165°C Place all ingredients for the gluten-free sponge into a large bowl and mix well until combined Pour the batter into the prepared tin and smooth the top Bake for approximately 45 minutes or until golden brown Cool then remove from the tin Jelly Prepare the jelly as per packet instructions and chill to set in the fridge overnight Berry compote Place the boysenberries in a pot over a medium heat. Allow to heat through until the berries are melted and then cook on low until the berry juice thickens. Remove from the heat and cool. Store in an airtight container in the fridge overnight. Assembling the trifle on the day Select your trifle dish. I recommend using one with high sides to make sure you can fit all the layers before it overflows (like mine did!) Slice the sponge into 2-3 layers depending on how high you want the trifle to be Begin with a layer of sponge in the bottom of your dish, soak the sponge with 2 tbsp of cranberry juice. Layer on the berry compote, peaches and jelly. Top with a layer of custard Repeat the above process for 1-2 further layers - sponge, cranberry juice, fruit, jelly then custard. Once you’ve finished layering. Top the final layer with custard, then a smooth layer of yoghurt. Garnish with fresh berries and the shaved chocolate. You can let the trifle sit in the fridge for a few hours or overnight to let the flavours combine. Enjoy! NOTE: If you are making this in winter when berries are not in season you can use kiwifruit and frozen strawberries on top. If you are unable to find frozen boysenberries you can use your choice of frozen berries and make the berry compote in the same way.
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Vege Nachos
Packed with flavour and hearty lentils, these vege nachos are a delicious twist on a classic favourite. They’re perfect for sharing and make a quick, satisfying meal any night of the week. Serves 4 INGREDIENTS: 1 tbsp oil 2-3 garlic cloves, crushed 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chilli powder ½ tsp ground coriander 1 can lentils, drained and rinsed 2 tbsp tomato paste 1 can tomatoes ½ cup water 2 tsp brown sugar To Serve: 200g corn chips ½ cup grated cheese 1 tomato, chopped Guacamole (homemade or store bought) Fresh coriander leaves, chopped (to garnish) INSTRUCTIONS: Heat oil in a fry pan over a medium heat. Add the garlic cloves and cook for 1-2 minutes Add the cumin, paprika, chilli powder and coriander, stir so the spices do not burn and cook until fragrant Add the lentils and tomato paste, stirring until well combined Add the can of tomatoes, water and 2 tsp brown sugar, and simmer for 15 minutes until the sauce has thickened. Preheat the oven to 180℃ To assemble the nachos spread the corn chips out across a baking dish. Spoon the lentil mixture on top and sprinkle with grated cheese. Place in the oven for 5-10minutes until the cheese has melted. Remove from the oven and top with the tomato, guacamole and fresh coriander to serve
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