Innholdsfortegnelse for #71 Christmas 2023 i taste.com.au Cookbooks

“to the most wonderful time of the year! Like me, if you love food, you love Christmas time. I always plan my dishes for The Big Day months in advance, and then end up swapping them a few times because I keep discovering (or developing!) other fun and festive taste recipes I want to make and serve! The recipes in taste.com.au's latest Christmas offering are some of my favourites. Sticky hams, pimped up trifles, fingerfood in the shape of Christmas trees, not to mention a couple of boozy yule-inspired cocktails - you won't need to look any further to plan your festive gatherings. Lockdowns are in the past, meaning we can now openly to travel to other houses to celebrate with loved ones. Our starters (from page 9) are perfect…

sides winter taboulf & roasted carrots serves 4 | prep 15 mins | cooking 30 mins 2 bunches baby carrots, scrubbed, trimmed (halved lengthways, if large) 1 tsp ground cumin 1 tbs pomegranate molasses 1 tbs extra virgin olive oil 1 large red onion, cut into thin wedges 120g (¾ cup) tri-colour quinoa, rinsed, drained 150g trimmed kale leaves ½ cup chopped fresh continental parsley leaves 45g (¼ cup) pomegranate arils 3 green shallots, thinly sliced 2 tbs toasted pepitas 2 tbs fresh lemon juice 1 tbs tahini 1 Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. 2 Place carrot, cumin, 2 tsp pomegranate molasses and 2 tsp oil in a large bowl. Toss to combine. Arrange coated carrots on the prepared tray. Roast for 30 minutes, adding the onion in the last 10 minutes of cooking,…

starters gingerbread grazing platter serves 8 | prep 45 mins (+ standing & 4 hours chilling) | cooking 30 mins Chocolate-covered ginger Chocolate wafer rolls Small gingerbread men biscuits Ginger shortbread Red and green grapes Ginger kisses Buderim Ginger Bears brandy custard cream 185ml (¾ cup) milk 150ml thickened cream, plus extra 150ml, whipped to firm peaks 3 egg yolks 2 tbs caster sugar 1 tbs cornflour 1 tbs brandy 1 tsp vanilla bean paste ginger pistachio toffee apples 8 small red apples, washed, dried 55g (⅓ cup) pistachio kernels, finely chopped 2 tbs uncrystallised ginger, finely chopped 645g (3 cups) caster sugar ¾ tsp red food colouring 1 To make brandy custard cream, pour the milk and cream into a saucepan and bring to a simmer over medium-low heat. 2 Meanwhile, use a balloon whisk to whisk the egg yolks, sugar and cornflour in a…

desserts raspberry jelly cheesecake trifle serves 10 | prep 45 mins (+ cooling, 2 hours standing & 6 hours chilling) | cooking 5 mins 2 x 85g pkt raspberry jelly crystals 625ml (2½ cups) boiling water 375g fresh raspberries 8 savoiardi (sponge finger biscuits) 80ml (⅓ cup) raspberry liqueur 500g cream cheese, chopped, at room temperature 100g (½ cup) caster sugar 1 tsp vanilla extract 600ml ctn thickened cream 180g pkt white chocolate, melted, cooled 250g tub creme fraiche 3 tsp rosewater Gold leaf and chocolate stars (see top tips), to decorate raspberry coulis 250g (2 cups) frozen raspberries 55g (¼ cup) caster sugar candied macadamias 55g (¼ cup) caster sugar 80g (¼ cup) unsalted roasted macadamias 1 Place jelly crystals in a heatproof bowl. Pour in boiling water and stir until crystals dissolve. Set aside for 1 hour to cool. Pour into a…

mains easy turkey involtini with cider butter sauce serves 2 | prep 10 mins | cooking 20 mins 475g ctn sweet potato mash 45g (¼ cup) hazelnuts, toasted, coarsely chopped 40g (¼ cup) dried cranberries 6 prosciutto slices 400g (4-pack) turkey breast strips 6 large fresh sage leaves, plus an extra ¼ cup, to serve 1 tsp olive oil 80g butter 80ml (⅓ cup) apple cider Steamed green beans, to serve 1 Preheat oven to 200°C/180°C fan forced. Place ⅓ cup of the sweet potato mash and 1 tbs each of the hazelnut and dried cranberries in a small bowl. Season. Stir until well combined. Arrange 3 prosciutto slices vertically, side by side on a chopping board. Place 1 turkey strip across the middle (so the prosciutto can wrap around it). Spread half the sweet potato mixture along the…

gifts & treats gingerbread & salted caramel slice serves 12 | prep 25 mins(+ cooling & 3 hours 20 mins chilling) | cooking 20 mins 170g (½ cup) white choc melts 215g (1 cup) caster sugar 160g butter, chopped 125ml (½ cup) thickened cream Pinch of sea salt flakes 150g dark chocolate, chopped 125g salted pretzel twists gingerbread 60ml (¼ cup) molasses (for stronger flavour) or golden syrup (for sweeter flavour) 55g (¼ cup) brown sugar 25g butter 1 egg 150g (1 cup) plain flour, plus extra, to dust 40g (¼ cup) self-raising flour 1 tsp ground ginger 1 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp bicarbonate of soda 1 To make gingerbread, stir molasses or golden syrup, brown sugar and butter in a small saucepan over medium heat until sugar dissolves. Transfer to a large bowl. Cool for 15 minutes. 2 Preheat oven…