- 3 Easy Recipes
By Jenni French from Your Meals
For many of us, Christmas is a day for family and food. I love spending the day around the table, watching kids play and all of us enjoying some fabulous food. If you are hosting Christmas though, the last thing you want to do is spend the whole day in the kitchen. Especially if you live in Perth where Christmas is often stinking hot!
I am a big fan of planning ahead and getting as much as possible prepared prior to the day. These easy Christmas recipes can be prepared in advance, leaving you to relax as much as everyone else on Christmas Day.
BBQ’d Side of Salmon
5 Servings | Prep Time 10 mins | Cook Time 20 mins
This is such a great recipe for an Australian Christmas! Who doesn’t love a Christmas BBQ? Prepare it all the day before and when you are ready to cook, throw it on the BBQ. Half a side of salmon is perfect for my small family, but you can easily do a full size too. I wouldn’t increase the cooking time too much as salmon is best when it’s cooked medium.
Ingredients
1/2 side of salmon, deboned
1 1/2 tbsp extra virgin olive oil
1 clove garlic, crushed and diced
1 lemon, sliced
1/2 cup fresh parsley and dill leaves
Method
1. Place the salmon on a sheet of foil, skin side down.
2. Combine the oil and garlic and brush over the salmon.
3. Lay the lemon slices over the salmon.
4. Wrap up the foil so the salmon is sealed. Place in the fridge until ready to cook.
5. On a hot BBQ, place the wrapped salmon on the BBQ plate and close the lid. Cook for 15 - 20 mins, turning half way.
6. Remove from the BBQ and gently open the foil.
7. Scatter over parsley leaves and serve hot.
Green Bean & Feta Salad
5 Servings | Prep Time 10 mins | Cook Time 8 mins
This easy salad will take less than 20 minutes to prepare and can be made the day before, with the dressing kept separately. Keep the almonds out of the fridge so they don’t go soft. Assemble the salad just before serving. It’s simple, but tasty and the perfect side for any BBQ lunch or dinner.
Ingredients
350g green beans, ends trimmed
1/4 cup flaked almonds
1/4 cup feta cheese, crumbled
Dressing
1 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
1 garlic clove, minced
Method
1. Bring a medium saucepan of water to the boil and put the beans in, boil for 3 mins.
2. Once 3 mins is up, drain the beans and place in a bowl of ice water to stop the cooking process.
3. Mix the dressing together in a small bowl and set aside.
4. Scatter the flaked almonds in a large fry pan over medium heat and cook for approximately 5 mins,
5. Stirring halfway. The almonds should be slightly golden. Set aside to cool.
6. When beans and almonds are cool, place them in a bowl with the salad dressing. Mix well and place on a plate, or shallow bowl.
8. Crumble the feta over the top of the bean salad.
Tiramisu Cheesecake
16 serves | Prep Time 20 mins | Chill Time 4.5 hrs
Cheesecakes are the perfect dessert to make in advance, simply prepare the day before (or even a couple of days out) and keep in the fridge until needed.
Ingredients
The Base
180g almond meal
60g coconut oil
2 tbsp powdered sweetener of choice
1 tbsp cacao powder
1 tsp vanilla extract
The Filling
500g cream cheese
120g sour cream
120g cream
90g powdered sweetener of choice
1 shot coffee or 2 tsp coffee granules & 1 tbsp hot water
1 tsp vanilla extract
Chocolate Topping
70g dark chocolate, roughly chop
1/2 cup cream
2 tbsp cacao powder
Method
Base
1. Lay a sheet of baking paper on the bottom tray of a springform tin, then assemble the tin. The baking paper should be hanging out the sides under the edge of the tin.
2. Grease the sides of the tin with a little oil (butter will also work).
3. Melt the coconut oil in the microwave or in a saucepan over low heat. It just needs to be soft enough to mix through the base ingredients. Pour into a mixing bowl.
4. Add remaining base ingredients and combine well with a spatula.
5. Tip mix into the springform tin and press firmly along the bottom and up the sides of the tin using damp fingers. Place in the fridge until the filling is ready.
Filling
1. Place all filling ingredients in a large bowl and beat with an electric mixer. Scrape down the sides a couple of times to ensure everything is mixed through.
2. Pour the mixture into the tin. Gently lift and drop the tin on the bench a couple of times to distribute the filling evenly.
3. Place in the fridge for 20-30 mins to chill before adding the chocolate
Chocolate
1. Place the chocolate and cream in a microwave proof bowl and heat in 30 second bursts. Stir and repeat until chocolate has melted.
2. Pour over the top of the cheesecake and, using a spatula, gently spread around evenly to coat the top of the cheesecake.
3. Place in the fridge to chill for at least 4 hrs.
When serving, place the cacao powder in sieve or tea strainer and gently dust over the top of the cheesecake.
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How good does that salmon sound!
What lovely recipe ideas! Not sure if I can wait till Christmas lol. Might try sooner than that