Peppermint Christmas Log

• Easy
 
• 0:15 Prep
 
• 0:40 Cook
 
• 10 Servings

•  (1) 
 
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by Jess.V

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A quick and easy mint choc log that will become a favourite.- Jess.V

Ingredients

• 3 x 35g Peppermint Crisp chocolate bars, crushed
• 250g arrowroot biscuits, crushed
• 1 cup desiccated coconut
• 2 tbs cocoa
• 395g condensed milk
• 1/2 cup desiccated coconut, to coat

Method

1. Mix together the biscuit crumbs, crushed chocolate bars, coconut and cocoa in a large bowl. Make a well in the centre and mix in the condensed milk until mixture is thick.
2. Roll the mixture into three log shapes. Roll the logs in the extra coconut and place on a tray in the fridge for approximately half an hour until set.
3. Slice into ½ cm slices and serve.

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Christmas Honey Biscuits

• Easy
 
• 0:15 Prep
 
• 0:15 Cook
 
• 10 Servings

•  (30) 
 
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by Melissa

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These traditional German honey biscuits make the perfect Christmas gift.- Melissa

Ingredients

• 225 g Capilano* Light & Smooth Honey
• 225 g sugar
• 225 g butter
• 1/2 cup water
• 570 g plain flour
• 1 tsp ground cloves heaped
• 1/2 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• 1 tsp ginger

*Capilano is recommended by Australia's Best Recipes

Method

1. Melt the honey, sugar, butter and water. Cool.

   BESTRECIPES.COM.AU1:38 How to make butter

   How to make butter.

2. Sift the flour, soda and spices into a mixing bowl.
3. Add the melted mixture and stir thoroughly.
4. Let stand overnight.
5. The dough will harden, knead well after standing.
6. Roll out dough onto a floured surface.
7. Using Christmas shapes, cut out biscuits.
8. Place on a greased tray and bake at 180C for 15 minutes until golden brown.
9. Biscuits will be soft out of the oven, but will harden on cooling

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Braised steak and onions

• Easy
 
• 0:25 Prep
 
• 2:20 Cook
 
• 6 Servings

•  (159) 
 
• $ $ $
   
 
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$Under $5 per serve

 

by mirjam

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A nice old fashioned family dinner.- mirjam

Ingredients

• 1 kg beef oyster blade trimmed
• 1 tbs plain flour
• 1 tsp salt and pepper
• 2 tbs oil
• 60 g butter
• 3 onions halved thickly sliced
• 1 tbs plain flour
• 2 1/4 cups water
• 2 beef stock cubes
• 1 tsp Vegemite
• 1 tbs tomato paste
• 1 tbs Worcestershire sauce
• 1 pinch salt and pepper *to taste

Method

1. Dust steak lightly with the seasoned flour.
2. Heat oil in frying pan and brown steak well on each side. Place in a Dutch oven. Repeat with remaining steaks.
3. Add butter to frying pan and mix with pan juices.
4. Add onions and cook until transparent, stir in extra flour and cook for 2 minutes.

   BESTRECIPES.COM.AU1:03 How to prep onions

   How to prep onions.

5. Gradually add water and stock cubes, stir until sauce boils and thickens a little.
6. Add Vegemite, tomato paste and sauce.
7. Pour sauce over meat, cover and cook for 1½-2 hours

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Merry Mango Trifle

• Capable cooks
 
• 0:20 Prep
 
• 8 Servings

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by suetabor

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A mango trifle that's perfect for Christmas and a good recipe to use up leftover Christmas cake.- suetabor

Ingredients

• 800 g fruit cake sliced
• 1/4 cup sherry
• 500 g brandy custard
• 300 ml double cream whipped
• 4 mangoes fresh peeled sliced
• 120 g fresh raspberries *to serve

Method

1. Cover base of 2L dish with cake slices and sprinkle with sherry.
2. Whip cream to soft peaks. Mix together custard and cream in a bowl. Pour half over cake and spread.
3. Top with half the mango and repeat layer.
4. Top with remaining custard and cream mixture and refrigerate for 3 hours or overnight.
5. Top with raspberries to serve

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Peaches and cream delight

• Easy
 
• 0:20 Prep
 
• 10 Servings

•  
 
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by Lindy Lawler

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This wobbly, retro dessert will bring back memories of mid-century dinner parties when peaches and cream was the star of the show. Serve it in a crystal bowl and relive the good old days!- Lindy Lawler

Ingredients

• 440g canned sliced peaches, juice reserved
• 1/2 cup cream
• 1/4 cup condensed milk
• 1 1/2 cans evaporated milk
• 4 tbsp powdered gelatine
• 250ml water

Method

1. Separate canned peaches from the juice, which should result in about 300ml of peach juice. Set aside.
2. Pour evaporated milk, condensed milk, cream and peach juice into a bowl. Whisk well.
3. In a small pot, add gelatine powder and water. Soak for 5 minutes. Then, simmer on low heat until the gelatine is dissolved completely.
4. Add dissolved gelatine to the milk mixture and whisk well. Pour into a prepared mould.
5. Dice 5-6 peaches and drop into the milk mixture. Set in the fridge overnight.
6. Turn upside down onto a plate and decorate with remaining peaches

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