Yummy Recipe for Christmas

Consider these recipe for your Christmas preparation - its simple and affordable ingredients and its so yummy am sure family and guests will love them.

Creamy Nut Fudge

2 x 100g packet white marshmallows

60g butter

1 tbsp water

125g cooking chocolate, chopped

1 tsp vanilla essence

1 cup chopped pecan nuts

Grease an 8 x 26 cm pan. Line base and two opposite sides with baking paper, extending paper 5 cm above edges.

Combine marshmallows, butter and water in a medium pan. Stir over a low fire until marshmallows are melted.

Remove from heat. Stir in chocolate and essence. Beat with a wooden spoon for about 1 min. Add nuts, beat until combined. Spread mixture into prepared pan. Cover, refrigerate for about 4 hours. Cut into squares.

Makes about 16

Tip:

For a really nutty crunch, try a variety of nuts – almonds, walnuts and hazelnuts.

Mango Kiwi Fruit Sundae

3 medium kiwi fruit

2 medium mangos

1 tbsp icing sugar

1 tbsp orange juice

½ cup or 60g almond flour (available from bakery stores)

4 cups vanilla ice cream

2 tbsp flaked almonds, toasted

Reserve 1 kiwi fruit and 1 mango, chop to use for final garnish. Chop remaining fruit coarsely, then process kiwi, mangoes, icing sugar and juice until smooth.

Transfer to a jug, cover and refrigerate until cold.

Add almond flour to a heated dry pan. Cook, stirring constantly for 5 minutes of until lightly browned.

Layer ice-cream, fruit puree and almond flour in a 375 ml sundae glasses. Top with chopped fruit and flaked almonds.

Serves 4

Tip:

If you can’t find almond flour, just process until fine 50g

chopped skinless almonds. It will taste just as delicious!

Choc-Hazelnut Mud Cake ---------------------- Light Fruit Cake

Light Fruit Cake

350g packet sultana butter cake mix (available at supermarkets

1 egg

60g butter at room temperature

2/3 cup water

1/3 cup coarsely chopped red glazed cherries (available at supermarkets)

1/3 cup coarsely chopped dried apricots (available at supermarkets)

Grease a 14 x 21 cm loaf pan, line base and two long sides with baking paper. Preheat oven at 180 degrees centigrade.

Combine cake mix, egg, butter and water in a small bowl with a blender. Stir in cherries and apricots. Spread mixture into prepared pan.

Bake in preheated oven for 50 mins. Or until cooked when tested. Stand in pan for 5 min., turn onto a wire rack to cool. Serve fruit cake cut into thick slices.

Serves 5

Tip:

This can be made up to four days ahead; store in an airtight container

Choc-Hazelnut Mud Cake

250g butter, chopped

1 x 200g block dark chocolate, chopped

2 cups caster sugar

1 cup hot water

1 ½ cups plain flour

¼ cup self-raising flour

¼ cup cocoa powder

2 eggs, beaten lightly

1 cup coarsely chopped roasted hazelnuts

Extra chopped roasted hazelnuts and chocolate curls to decorate

Ganache

1 x 200g block dark chocolate, chopped

½ cup thickened cream

Grease a deep, 20cm round cake pan, line base and side with baking paper. Preheat oven at 160C

Combine butter, chocolate, sugar and water in a pan. Stir over low fire until chocolate melts. Remove, cool for 20 min. Whisk in sifted flours and coca, then eggs. Stir in hazelnuts. Pout into prepared pan.

Bake for about 2 hours. Cool cake in pan. Meanwhile prepare ganache: Melt chocolate and cream in a pan over low fire. Remove from fire, cool at room temperature until the mixture is of spreadable consistency