Christmas Fooooooood

I know it's died down in Hangry-town, I've been super busy at work coming up to the end of the year. I have planned out meals for the next few weeks so don't fret!

I'll have a bit of everything, all aspects of menus that you can use for the coming Christmas season.

For entree I'll be doing a hot smoked salmon salad, Larb Gai (which is like a Thai San Choy Bow-chicken or pork mince with flavourings served in lettuce cups), pasta primavera and healthy savoury muffins.

For mains I've got some yummy venison dishes lined up for the coming weeks. I think it's an underrated meat! It's lean and good for you, if you've never tried it, its easy to find nowadays. I picked mine up from Coles- they keep it in the game section next to the Kangaroo meat (which I plan to cook in the coming months also).

For those who don't like game, there'll be some chicken dishes with Middle Eastern influences, make-your-own chicken nuggets and a vegetarian quiche. Oh yeah.. And Ham.. Loads of Christmas ham.

You can't have Christmas without a few desserts- lemon syrup cake, banana bread, low-fat carrot cake, biscuits, meringue with berries, lychees and cream! And last but not least, my moist Christmas cake that I've adapted from my favourite cookbook; Stephanie Alexander Cooks Companion.

Hopefully that will take us into the new year!

If you have any recommendations of recipes you'd like to see don't hesitate to send an email to elise.colella@gmail.com

Hangry x

Comments

Post a Comment

Popular posts from this blog

Vegetable Mornay

Image
This is a classic dish that can dress up the most boring vegetables. I personally think cheese or bacon (or sometimes both) can make any meal better! You will need... 1/2 a large head of cauliflower 1 head of broccoli 1 large carrot 2 washed potatoes (I used red delight) 1 cup of peas (fresh or frozen) For the sauce 75gr buttter 1/3 cup plain flour 3 cups whole milk salt & pepper & freshly grated nutmeg 1/2 cup cheddar cheese For the topping 1 cup cheddar cheese 1/4 cup breadcrumbs 2 tbs roughly chopped flat leaf parsley Method... 1. Preheat the oven to 200 degrees celsius, grease a large 3-4Lt capacity ceramic baking dish. 2. Peel the carrot and potato and dice into 1 inch pieces then transfer to a microwave safe bowl with a little water, cover with glad wrap and microwave for 1 minute on high to begin the cooking process. Drain and set aside. Wash the cauliflower and broccoli and trim into neat florets.  3. Melt the butter in
Read more

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more