Christmas Cooking ~ Coconut Ice

Hello dear Christmas friends! It's so lovely to see you.

I hope that you will forgive me for not being a very good blogger over here at Keeping the Christmas Spirit Alive, 365 lately. I've been doing a few days of substitute teaching each week and I've also been busy nursing sick family members.

I've also been busy baking this week and I crazily volunteered to make sweets for my daughter's school carnival. I'm probably one of the only Aussies over here who has never made coconut ice before so I set myself the challenge of learning how to make it. Of course, I headed to Pinterest to see if I could find a good recipe or some inspiration. 

Source: almostbourdain.blogspot.com 

Here is my version of Coconut Ice!

Coconut ice is a sweet and delicious confection that is often found at school fetes, church fairs, fundraising cake stalls and birthday parties. It is made with desiccated coconut, confectioners sugar and condensed milk and its origins are British/Scottish. It is also one of a few sweets that doesn’t require any cooking, so it’s a safe recipe for little hands to get stuck into. The messiness factor is something that the kids will also LOVE about this yummy treat!

Big Al loved pouring the ooey gooey condensed milk into the bowl!

Coconut Ice:

Ingredients:
1 tin sweetened condensed milk
750g or 4 cups icing sugar
1 250g packet McKenzie's Shredded Coconut
1 teaspoon vanilla essence
Pink food colouring

Directions:
Mix all ingredients, except for the pink food colouring together and divide in half. This is the hard part! I tried using a spoon but that was a big waste of time. I suggest that you roll up your sleeves and use your hands! Evenly press one half of the mixture into a foil lined slice tin. Colour the other half of the mixture with a few drops of pink food colouring. Press the pink mixture onto the white layer.

Refrigerate for approximately 30 minutes and then cut into little squares; I suggest using a serrated knife.

The recipe that I used was found here. The page also has a link to an excellent conversion chart.

You can also add other edible colourings for a festive/seasonal variety.

www.harplounge.com

White and orange at Halloween

Source: taste.com.au 

Red and green at Christmas!

Source: merrymadecardscrafts.blogspot.com 

It would make a wonderful addition to party bags especially as you can make it well in advance and it will last for at least a month in the fridge in an airtight container.

 Let's hope they actually sell at the fair! 

Well, I hope you might try making some coconut ice next time you need to contribute something to a bake-sale or fund raiser. I'm sure you'll love it!

Thanks so much for stopping by and celebrating a little bit of Christmas joy!
I hope to see you over at Natasha in Oz this weekend for my Say G'Day Saturday Linky Party, a weekly Party for you to showcase anything and everything! Just click the button to join in!

Best Christmas wishes,

Natasha 

Please join me each weekend for the Say G'day Saturday Linky Party!

You can also visit me at PINTEREST, TWITTER, 

GOOGLE+ and FACEBOOK!

Christmas Cooking ~ Craisin & Yoghurt Muffin Recipe!

Hello Christmas friends! Thank you for stopping by and sharing some Christmas Spirit with me today!

I've also been busy baking this week and I made a delicious batch of Yoghurt Muffins! They have a decidedly Christmas flavour so I thought they would be perfect to share with my Christmas friends!

The recipe comes from the Canadian Living website. The recipe I found is actually for Blueberry muffins but I didn't have any in the house so substituted the berries for craisins. I'm often doing that....

They are also made with a combination of orange rind, cinnamon and nutmeg so they smell just like Christmas!

Here is the recipe for Yogurt Muffins by The Canadian Living Test Kitchen

Ingredients

2-1/4 cups (550 mL) all-purpose flour
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) nutmeg (I also added cinnamon to give it an extra boost of Christmas!)
2 eggs
1 cup (250 mL) plain yogurt
1 tbsp (15 mL) grated orange rind
1/4 cup (50 mL) orange juice
1/4 cup (50 mL) vegetable oil
1-1/2 cups (375 mL) fresh blueberries

Preparation:

In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.

Spoon into greased or paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack, let them cool and enjoy with your favourite cup of tea!

My choice for today is a nice and strong Irish Breakfast Tea from Twinings, a blend of several black teas, most often Assam teas.

They have been a hit with the kids and have been a tasty addition to their lunch boxes this week. I loved them because they are light, fluffy and moist. I enjoyed one today for morning tea at the bar on my deck.

I recently purchased some vintage Bentwood stools from Sandy at Paint me White for this area.

I had thought about painting them white but now I am thinking of leaving them as is.

What do you think? I'd love to hear your thoughts! White or Wood?

Either way, they are the perfect height and fit for the area and I love them!

It was so lovely to be in the fresh air overlooking our pool. Gee I can't wait for Summer to arrive!

Well, I think I've had enough of a break. I'd better get back to some more house-work. Please don't forget to let me know your thoughts on my stools!

Best Christmas wishes,

Natasha 

Please join me each weekend for the Say G'day Saturday Linky Party!

You can also visit me at PINTEREST, TWITTER, 

GOOGLE+ and FACEBOOK!

Christmas Cooking ~ Australian Cuisine

Christmas Down-Under is hot hot hot so as much as many of us would love to indulge in lots of traditional food, Aussies often "mix it up" and eat a mixture of hot foods and cold salads on the big day.

 Watermelon and Fetta Salad via Natasha in Oz

Saffron Butter Scallops

So, what would an Aussie Christmas taste like? Here are some recipes and a video from a very handsome Aussie chef to give you a bit of an idea.

Take it away Curtis Stone!



So, the turkey is cooking and now we need a cold beverage to wash down our yummy turkey....like a delicious Christmas Punch!

Ingredients:
1 L orange juice
1 cinnamon stick
Rind of 1 lemon
2 bottles of sherry
600ml pineapple juice
1 bottle of sparkling white wine
1.25 bottle soda water
Sliced oranges, lemons and fresh mint, to decorate

Method:
In a small saucepan, bring 250ml of the orange juice, cinnamon stick and lemon rind to the boil and simmer for 10 minutes.

Combine sherry, the remaining 750ml orange juice and the pineapple juice.

Add the cinnamon mixture, stir and chill for several hours or overnight.

Just before serving, pour punch into chilled punch bowl, add the bottle of sparkling white wine and of soda water. Decorate with sliced oranges, lemons and fresh mint.

Cold seafood is always something special that Aussies love at Christmas. The following delicious recipes are from Australian House and Garden.

Yabbies on sourdough with lemon myrtle mayo

Prep: 20mins
1 cup (250ml) whole-egg mayonnaise
2 tsp ground lemon myrtle, or to taste
Good-quality sourdough baguette
32 yabby tails, cooked and peeled (or whole scampi or prawns, peeled, deveined and cooked)

Method
1 Place mayonnaise in a bowl, add lemon myrtle and mix well.
2 Slice bread on the diagonal and spread with lemon myrtle mayo. Top each with 1-2 yabby tails, depending on size. Serves 8

Not into seafood? What about....

Spice-rubbed goose with apple stuffing

Prep: 45mins. Cooking: 2hrs 30mins.
1 whole goose or duck (about 2-2.5kg)

Spice rub
¼ tsp whole cloves
½ tsp ground cinnamon

Apple stuffing
2 tbsp goose or duck fat
8 apples, cored and sliced
½ cup (125ml) calvados (apple brandy)
¼ tsp cinnamon
2 fresh bay leaves
1 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
½ orange
Prep: 20 mins, plus 1 hr chilling.
Cooking: 8-10 mins, plus decorating time.
Makes about 48

Method
1 Preheat oven to 170°C (150°C fan). To make stuffing, heat goose fat in a large frypan over medium-high heat, then gently fry apples for 7-8mins, or until lightly browned all over. Sprinkle with calvados, cinnamon, sage and thyme. Remove from heat and allow to cool.
2 Meanwhile, wash goose thoroughly and pat dry with paper towels. Remove neck and any visible lumps of fat. Prick skin very well, especially on breast, taking care not to cut into meat.
3 To make spice rub, grind spices together. Massage all over goose.
4 Spoon apple stuffing into cavity of goose, and seal opening with half an orange.
5 Lay goose, breast-side up, on a sheet of foil large enough to wrap over entire goose. Wrap goose with foil and seal edges. Place on a rack set in a baking tray. Make a hole in base of foil to allow fat to drain. Roast for about 2hrs, or until juice runs clear. Peel foil back, increase temperature to 220°C (200°C fan) and roast for 20mins or until browned, basting 2-3 times to prevent meat from burning.
6 Remove from oven, cover loosely with foil, and allow to rest for 15mins before serving. Serves 8

A salad is the perfect side dish on a hot summer's day!

Pumpkin salad with marinated fetta

Prep: 25mins. Cooking: 40mins.
1kg peeled and seeded pumpkin, cut into 2cm chunks
5 large cloves garlic
1/3 cup extra-virgin olive oil
Juice of 1 lemon
½ cup (80g) pine nuts, lightly toasted
100g marinated fetta, cubed
100g baby spinach leaves

Method
1 Preheat oven to 220°C (200°C fan). Toss pumpkin and unpeeled garlic cloves with 2 tbsp olive oil and place in a single layer in a baking tray. Bake for 20mins, then remove garlic and turn pumpkin. Bake for a further 20mins, or until tender and edges are beginning to brown.
2 For dressing, peel roasted garlic and place in a food processor. Add lemon juice and remaining olive oil and whiz to combine.
3 Combine warm pumpkin with pine nuts, fetta and spinach, then gently toss with dressing. Season to taste and serve. Serves 8

Recipe Amy Willesee
Photography Louise Lister
Styling Yael Grinham

Ok, what to eat for sweets? How about.....

Christmas Cupcakes (Click for recipe)

Ingredients
125g butter
100g (1/2 cup, firmly packed) brown sugar
1 tsp finely grated orange rind
2 eggs
500g dried mixed fruit
60g (1/2 cup) chopped walnuts
80ml (1/3 cup) fresh orange juice
75g (1/2 cup) plain flour, sifted
75g (1/2 cup) self-raising flour, sifted
1/2 tsp mixed spice
250g White Icing
10 drops green food colouring
36 red Smarties or M&M'S

Method
Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces.Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes.

Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food colouring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes.

Christmas cookies (Click for recipe)

2 cups (300g) plain flour
½ teaspoon baking powder
½ teaspoon salt
185g unsalted butter, at room temperature
1 cup (220g) sugar
1 large egg
½ teaspoon vanilla essence

Icing
2 cups (320g) pure icing sugar
2 tablespoons water
Food colouring (optional)
Silver cachous, to decorate

Method
1. Sift flour, baking powder and salt into a bowl.
2. Place butter and sugar in bowl of an electric mixer and beat for 3 minutes, or until pale and fluffy. Beat in egg and vanilla, then add flour mixture at low speed. Mix until just combined.
3. On a lightly floured surface, form dough into 2 balls, then flatten each into a disc. Wrap discs firmly in plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 190°C (170°C fan). Line 2 baking sheets with baking paper.
5. Roll out one piece of chilled dough on a lightly floured surface and use biscuit cutters to cut out shapes. Arrange on baking sheets, spaced 2.5cm apart. Bake for 8-10 minutes, switching shelves halfway. Transfer biscuits to a wire rack to cool completely. Allow baking sheets to cool before baking next batch.
6. Roll out remaining scraps of dough, cut out shapes and bake 8-10 minutes.
7. For the icing, combine icing sugar and water in a bowl and stir until smooth. Add more water if necessary for an easily spreadable consistency. Stir in food colouring, if desired.
8. Spread icing over biscuits. Decorate with silver cachous and allow icing to set before serving.
Recipe Loukie Werle
Photography William Meppem
Styling Kirsty Cassidy

It's so funny to think that as my friends in the Northern Hemisphere are tucking into hot roasts and puddings we will be dining on cold salads, cool and refreshing glasses of Christmas punch and cold seafood!

Wherever we you are this Christmas I hope that your food is delicious and that you share your day with people who are special to you.

Blessings and best wishes,

Natasha 

Please join me each weekend for the Say G'day Saturday Linky Party!

You can also visit me at PINTEREST, TWITTER, 

GOOGLE+ and FACEBOOK!

Christmas Cooking ~ Brown Sugar Shortbread

Hello sweet Christmas friends!

Yesterday I did some baking to experiment with a recipe that I found on the BHG website for Brown Sugar Shortbread cookies.

Mine didn't look as picture perfect as the ones that are on the BHG website but they were absolutely delicious so I knew that I had to share this fantastic recipe with all of you!

The recipe on the website is exactly the same as the one I am publishing here but with one difference. The BHG recipe uses 2-1/4 cups all-purpose flour but I used 2 cups of all-purpose (plain) flour and 1/4 cup of rice flour. Rice flour adds a bit of texture and crunch and I always use it when I bake shortbread.

So, here is the ingredient list to make about 36 cookies.:

1 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon apple pie spice or pumpkin pie spice (I used some of the pumpkin pie spice that I made for my pumpkin muffins here).
1/8 teaspoon salt
2 cups all-purpose flour

1/4 cup rice flour
Nonstick cooking spray
Cinnamon sugar

First preheat oven to 350 degrees F or 175 degrees C. Line two or three cookie sheets with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, pie spice, and salt. Beat until combined, scraping side of bowl occasionally.

Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 1-inch balls and then place balls 2 inches apart on your prepared cookie sheet. The BHG site says to coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern. I oiled my cookie press but I sprinkled cinnamon sugar on my cookies instead of dipping the cookie press into the sugar.

Bake for 12 to 15 minutes or until lightly browned.

 Transfer cookies to a wire rack; let cool.

Store at room temperature for up to 3 days.

Enjoy these yummy cookies now with a cup of tea or freeze them for up to 3 months and enjoy them with a nice warm eggnog at Christmas time!

You really must make these cookies-they really are scrumptious!

Thanks so much to the lovely ladies who have hosted the linky parties I have joined in with today and thank you so very much dropping in to visit today and for Keeping the Christmas Spirit Alive!

Blessings and best wishes,

Natasha 

Please join me each weekend for the Say G'day Saturday Linky Party!

You can also visit me at PINTEREST, TWITTER, 

GOOGLE+ and FACEBOOK!

Christmas Cooking ~ Caramel Fudge

Greetings sweet Christmas friends! This week I have a delicious recipe to share with you. I made some of the most beautiful caramel fudge I have ever tasted! I am not bragging about my cooking here...this recipe is brilliant, foolproof and simply scrumptious!

It was easy to make and doesn't require many ingredients.

You just mix everything together in a bowl, pop it in the microwave a few times and voila.....

You MUST try Julie Harward's recipe for Microwave Caramels.

Recommended by Maddy

and Big Al.

Thanks for sharing this delicious recipe Julie!

Julie's Microwave Caramels

Butter a 9x9" pan, set aside
In a large microwave-safe bowl combine;
1 Cup Butter
2 1/2 Cups Packed Brown Sugar
1 Cup Light-colored Corn Syrup
1 (14oz.) Can Sweetened Condensed Milk
Cover loosely with waxed paper. Microwave on 100% power for 4 minutes...or until Butter starts to melt. Whisk to combine mixture. Microwave again 4 min. more. Whisk well. Microwave an additional 4 min. Whisk gently.
Add...1 TSP. Vanilla...add 1 Cup of broken Cashews...mix together. Pour Caramel Mixture into the prepared pan.
Chill for 1 hour or til just firm. Use buttered knife to cut into 1" squares. Wrap in plastic wrap or wax paper...store at room temp. for 2 weeks. (Makes 81 pieces)

I bet you can guess what my family will all be getting for Christmas this year!

Blessings and best wishes,

Natasha 

Please join me each weekend for the Say G'day Saturday Linky Party!

You can also visit me at PINTEREST, TWITTER, 

GOOGLE+ and FACEBOOK!