Easy Trifle – Christmas Recipes
Jelly – Raspberry or Strawberry flavoured
Sponge Cake (bought or home-made) (or you can use mini raspberry swiss rolls or a pavlova base)
Dark Chocolate (grate into flakes)
White Marshmallows (1 or 2 packets)
4 Flake Chocolate Bars
2 punnets of Strawberries
Method: Take out the bowl you are using to make the trifle in. Spoon the jelly into the bowl. Cut up the sponge cake into large chunks place them into the bowl. Pour the Vanilla custard over the mixture and then the cream. Next place the marshmallows into the mixture, then grate the dark chocolate flakes all over it. For the topping wash and cut the green off the strawberries – cut half the strawberries in half and leave the rest whole. Place on top. Then cut the flake chocolate bars into different lengths and place on top off the strawberries.
Chocolate Christmas Balls (we love these)
Making them together is such fun.
1 tin condensed milk
1 packet quality chocolate biscuits (or make your own)
3 tablespoons of cocoa
1 bar organic cooking chocolate about 60% + cocoa
1 cup of rice bubbles
1 teaspoon of vanilla essence
dessicated coconut to roll the balls in
Method: Take out blender or other device to crush up the chocolate biscuits once completed do the same with the rice bubbles. Mix together then add the vanilla essence and condensed milk. Grate up one half to three-quarters of the cooking chocolate and add to the mixture along with the cocoa. Mix thoroughly. Once combined needs to be slightly firm not soft. Roll into golf size balls with your hands and roll in the coconut mixture. Refrigerate if using within a few days or freeze if you want to keep them for longer.
Low fat Christmas Cake – No baking
10 cups cornflakes
350 grams prunes
125 grams dates (roughly chopped)
150 grams raisins (smoothly chopped)
100 grams walnuts (roughly chopped)
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
3/4 cup brown sugar
1 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup freshly squeezed or store bought quality orange juice
Take out a large saucepan, cook the prunes on medium heat in water until soft and tender, drain well and slice. Crush the cornflakes into small bits. Add the rest of the ingredients and mix well. Take out a 20cm or 8 inch round cake tin, line it with aluminium foil or tin foil. Pack the mixture inside and cover with the foil. Place in the refrigerator for three days. For topping you can use some crystallised cherries and blanched almonds. #low fat #Christmas #cake #nobaking
Lady in Red - exquisite Poinsettia Tree
Apricot and Ginger Snowballs – Delicious and so so easy.
5 weetbix/weetabix or 150 g wheat flake cereal (plain biscuits can be used instead)
250 grams ginger snap biscuits
100 grams dried apricots
100 grams crystallised ginger
½ teaspoon ground ginger
¼ teaspoon nutmeg
100 grams sultanas
2 tablespoons mixed peel
400 ml can + ¼ cup condensed milk
45 grams desiccated coconut
Take out a large bowl, finely crush the weetbix/weetabix and biscuits, add the rest of the ingredients except for the milk and coconut. Mix thoroughly, then fold in the condensed milk. Roll mixture into balls, approx 1 inch in size or about the half the size of a golf ball and coat with coconut.
Makes up to 40 snow balls.