Saturday, 27 December 2014

Summer Favourites: Eggs Kebab with Fresh Tomato Dressing

Summer party food doesn't have to be unhealthy. Sometimes the simplest dishes are the tastiest...

Ingredients:
Serves 4
Preparation time: 10 minutes, cooking time: 10 minutes                              
  • 8 eggs, almost hard boiled and peeled
  • 2 tomatoes, seeded and chopped
  • ½ red onion, finely chopped
  • ½ clove garlic
  • 1 tbsp white wine vinegar
  • 1 tbsp extra virgin olive oil
  • Sugar and pepper to taste
  • 16 bamboo skewers

4 Egg Kebabs with Fresh Tomato Dressing are a good source of folate and vitamin A and a source of fibre and iron

Method:

1. Place tomato, onion, garlic, vinegar and oil into a food processor and blend until smooth, season with sugar and pepper.
2. Cut the eggs in half longways and pierce a skewer through each of the halves.
3. Place into a bowl and serve with the tomato dressing on the side for dipping.

To serve:

1. Raw baby carrots, celery sticks and/or other vegetables for a healthy snack or a great addition to any barbeque.

This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions. 

 




Friday, 26 December 2014

Christmas Favourites: Christmas Eve Hamballs

This recipe is one of the best recipes I have come across for using up left over roast meat. The ingredients are staples most people would already have at home. Preparing this dish is also pretty simple, which makes this the perfect Boxing Day meal when you want to take it easy.

Ingredients:

For the Hamballs:
  • 450g/1lb lean pork, finely chopped
  • 450g/1lb lean ham, finely chopped
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 cup milk
  • 1 teaspoon salt

For the Glaze:
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1 1/2 cups brown sugar
  • 1 teaspoon dry mustard
  • 10 whole cloves

These Ham Balls are a great way to use up leftover roast meat


Method:

1. Mix all of the ingredients for the ham balls together, with your hands.
2. Form into 5 cm / 2 inch balls, and place them side by side in a glass baking dish.
3. In a saucepan, combine the ingredients for the glaze and bring it to the boil.
4. Pour the boiled glaze over the ham balls, covering each one by a spoon if necessary.
5. Cover the baking dish loosely with foil and bake in the oven at 180 °C / 350° F for 45 minutes.
6. Spoon the glaze over the ham balls again, and bake for another 45 minutes.
7. During the last 30 minutes, remove the foil and periodically spoon the glaze mixture over the ham balls

This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, Celebrate Christmas - Dinners and Drinks (The Celebrate Christmas Collection Book 1). You can buy the book here.

About the authors: 

Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.

She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.

Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence.  Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.

As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses - Up to 100 Employees - Computer Services category in the 8th annual Stevie Awards for Women in Business.  Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them! 



Wednesday, 24 December 2014

Christmas Favourites: Rich Chocolate Fudge

I don't know many people who can resist a rich chocolate fudge, and this recipe has a delicious combination of ingredients to make an indulgent fudge for Christmas. This one will go down well on your Christmas table...
 
Ingredients:
  • 4 cups white sugar
  • 1/2 cup (113g/4oz) butter
  • 340g/12oz evaporated milk
  • 2 cups (350g/12oz) semi-sweet chocolate chips
  • 340g/12oz sweet baking chocolate
  • 195g/7oz marshmallow crème
  • 2 teaspoons vanilla extract
 
This Rich Chocolate Fudge would make an indulgent treat on Christmas Day, or a great homemade gift for friends


Method:

1. In a large saucepan, combine the sugar, butter, and evaporated milk.
2. Cook the mixture over a medium heat, stirring frequently, until it reaches the soft-ball stage.
3. Remove the mixture from the heat, and stir in the chocolate chips and baking chocolate until melted.
4. Stir the marshmallow crème and vanilla into the mixture until well blended.
5. Spread the mixture into a 30x20 cm/13x8 inch pan and chill in the refrigerator for 2 hours.

This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, How to Bake the Best Delicious Fudge For All Seasons - In Your Kitchen ("How to Bake the Best" Book 4). You can buy the book here.

About the authors: 

Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.

She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.

Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence.  Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.

As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses - Up to 100 Employees - Computer Services category in the 8th annual Stevie Awards for Women in Business.  Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them!   
 

Tuesday, 23 December 2014

Christmas Favourite: Maple and Cinnamon Glazed Pecans

No one will be able to resist these crunchy pecans toasted with a light cinnamon and maple coating - they are perfect for snacking on after dinner with a cup of coffee, or accompanied with a glass of wine or beer.
 
Preparation: 5 minutes
Cooking Time: 3 - 4 minutes
 
Ingredients:
Makes: 2 cups
  • 2 cups Pecan Halves
  • 1 tablespoon Extra Virgin Coconut Oil, melted
  • 2 teaspoons Pure Maple Syrup
  • 1 teaspoon Vanilla Powder
  • 1 teaspoon Ground Cinnamon

Replace the lollies on your Christmas table with this healthier (and equally tasty) option

Method:
1. In a mixing bowl combine pecans with coconut oil and maple syrup. Toss to coat well.
2. Add vanilla and cinnamon and toss to coat well.
3. Heat frying pan over low-medium heat. Add pecans and agitate pan regularly. Toast for 3 - 4 minutes or until pecans are fragrant and lightly toasted.
4. Allow to completely cool. Store in an air-tight container.
 
Variations:
For the hardcore sugar free fan: Reduce quantity or omit maple syrup.

Tips:
  • Look for interesting jars and tins to package these nuts in as Christmas presents, or as a little gift throughout the year.
  • Experiment with different types of nuts

This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au 

 

Monday, 22 December 2014

Christmas Favourites: Caramel Snappers

These Caramel Snappers would be a delicious addition to any Christmas table. They would also make a thoughtful, edible gift (check out some of our gift wrapping ideas below).  

Ingredients:
  • 1 1/2 cups pecan halves
  • 25 vanilla caramels
  • 1 tablespoon butter
  • 90g/30z semi-sweet chocolate pieces
  • 1 teaspoon butter

 


These Caramel Snappers are irresistible

Method:
1. Spread the pecans into a single layer in a shallow baking pan.
2. Bake in a 180°C / 350°F for about 10 minutes or until toasted, stirring occasionally.
3. Line another shallow baking pan with foil, and butter the foil.
4. On the foil, arrange the pecans in groups of 3, flat side down.
5. In a large saucepan, combine the caramels and 1 tablespoon of butter.
6. Cook over a low heat, stirring frequently, until the mixture is melted and smooth.
7. Remove from the heat and drop about 1 teaspoon of melted caramel mixture onto each group of pecans.
8. Let the caramel pecan pieces stand for 20 minutes.
9. In a small saucepan, heat the chocolate pieces and 1 teaspoon butter over a low heat, stirring constantly until smooth.
10. Remove from the heat and spread a small amount of the chocolate over the top of each caramel piece.
11. Let it stand for another 20 minutes.

Wrap in cellophane gift bag tied with red and green ribbon with a gift tag
 
Large patty pans make a great 'nest' for packaging chocolates
 

This recipe was kindly shared with us by Charly Leetham (Author), Kim Lambert (Editor) and comes from their book, Celebrate Christmas - Sweets and Treats (The Celebrate Christmas Collection Book 2). You can buy the book here.

About the authors: 

Kim Lambert is an author, photographer, speaker, freelance writer, business woman and entrepreneur, with a background ranging from Technical Management and Development in the computing field to cooking and sewing as part of a medieval recreation group, and making theatrical costumes.

She writes cookbooks and photography books for fun (as a bit of a change from business books!) and also helps others publish their books (regardless of topic!). She lives near Canberra, Australia, and travels as often as possible.

Charly Leetham’s goal is to assist small business owners realize the power of the Internet as a channel to market their organizations in an appropriate and cost-effective manner. She helps solopreneurs and small businesses map their business processes and plan their web presence.  Charly has a passion for IT and helping people overcome their technology challenges. She has more than 24 years experience in the IT industry.

As a result of her endeavours over the last four years, Charly has won the MCEI Women in Business Marketing Award 2010, been shortlisted for the Telstra Business Woman of the Year 2011 awards and awarded Best Entrepreneur – Service Businesses - Up to 100 Employees - Computer Services category in the 8th annual Stevie Awards for Women in Business.  Charly was also named in to the Top 100 Women in Ecommerce 2011 and is an honoree for Website Development in the Women In Business Golden Mouse awards.
In her spare time Charly enjoys good food, drink and company, and sharing that enjoyment. She writes recipe and seasonal books for fun and hopes that you enjoy using them! 

Sunday, 21 December 2014

Christmas Favourites: Gluten Free Cinnamon Cookies

This recipe ticks all the boxes for gluten, egg and diary-free, which means that everyone can enjoy these gorgeous cookies. The hint of cinnamon offers a lovely festive flavor and I love using Maple Syrup as an alternative to sugar. Use star or other Christmas-themed cookie cutters and package them up in some cellophane with a lovely ribbon as Christmas gifts.
 
Preparation: 20 minutes
Cooking: 10 minutes
 
Ingredients:
Makes: approximately 20 cookies
  • 2 cups Almond Meal
  • 2 tablespoons Coconut Flour
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon Vanilla Powder
  • 1/4 teaspoon Baking Soda
  • Pinch Pink Salt
  • 1/3 cup Coconut Oil, melted
  • 3 tablespoons Pure Maple Syrup
Everyone can enjoy these gluten, egg and diary-free cookies


Method:
1. In a mixing bowl combine almond meal, coconut flour, cinnamon, vanilla, baking soda and salt.
2. Add coconut oil and sweetener and mix to combine well.
3. Using clean hands shape mixture into a ball of dough.
4. Roll out dough to 1/4cm thick between 2 pieces of grease proof baking paper.
5. Transfer to refrigerator for 1 hour to firm up before cutting into shapes.
6. Use a cookie cutter to cut rolled out dough into shapes.
7. Place cookies on a lined baking tray and bake for 8-10 minutes at 180°C or until edges begin to turn lightly golden.
8. Allow to cool on tray. 

This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au 

Saturday, 20 December 2014

Christmas Favourites: Healthy Chocolate Dipped Strawberries

It's been a great strawberry season this year - lots of great quality fruit around for a good price. Strawberries are best served as naturally as possible, with cream, ice cream, or dipped in a healthy light chocolate coating as per below recipe.

I love this recipe because:
1. It's great for entertaining - it can be prepared before your guests arrived and kept in the fridge until you're ready to serve
2. It's a delicious after-dinner treat if guests are mingling and you don't want to do a sit-down dessert, or if you want something light and refreshing to finish.

Strawberries and chocolate - a classic flavor combination
 
Preparation: 10 minutes + Setting Time

Ingredients:
Makes: 8 - 10
  • 8 -10 large fresh Strawberries, washed and dried
  • 3 tablespoons Extra Virgin Coconut Oil
  • 2 tablespoons Raw Cacao Powder
  • 1 tablespoon 100% Maple Syrup or 8 drops Liquid Stevia or to taste (optional)
Method:
1. Pre-line a flat tray that you will use to place your strawberries on to and keep in the fridge to cool whilst preparing the chocolate sauce. Pre-chilling the tray helps chocolate coating to set quickly.
2. In a small mixing bowl, mix coconut oil over boiling water to melt. (Use a small saucepan of boiling water and sit bowl over the top. The heat from underneath will melt the coconut oil in the mixing bowl).
3. Add cacao powder and optional maple syrup or liquid stevia and mix well.
4. Holding the strawberry at the leafy end, dip each strawberry into the chocolate sauce and coat well. Use a spoon to help if needed.
5. Place onto pre-chilled and lined tray.
6. Once all strawberries are coated, place in fridge until chocolate coating is set. Keep in refrigerator until ready to eat.

Variations:
• You can also use carob powder instead of cacao powder. 
• Add desiccated coconut to your chocolate dipping sauce or sprinkle coconut over wet chocolate dipped strawberries before setting.
• Add 1 tablespoon nut butter such as almond butter to dipping sauce for a nut fudge coating.
• Make chocolate sauce to serve as a fondue at dinner parties and let guests dip their own strawberries.

Recipe Tips:
• Make sure your washed strawberries are patted dry before dipping into chocolate sauce otherwise the coating won’t stick as well.
• For an extra thick coating of chocolate after first coat is set on strawberries repeat process for a second coating.
• Pre-chilling your lined setting tray in freezer will help the coating to set quickly.
• Pre-chill your washed strawberries in the refrigerator prior to dipping to also help the chocolate to set quickly.
• If your chocolate dipping sauce is too runny it wont stick to the strawberries well. If it is too runny place your dipping sauce in the fridge for a few minutes or until it begins to thicken.
 
This recipe was kindly shared with us by Casey-Lee Lyons. Casey is a Queensland based Nutritionist and Naturopath and director of Live Love Nourish, an online health and wellness business. With over 10 years experience in the health, fitness and wellness industries, Casey-Lee specialises in nutritionally designed recipes, food sensitivities and programs that promote wellbeing. Learn more about what Casey does here: www.livelovenourish.com.au 
 

Friday, 19 December 2014

Christmas Favourites: Pancetta and Egg Muffins

This recipe would make a fabulous Christmas morning breakfast - it cooks in minutes and you could prep the spinach the night before to save some time. It's small enough that you'll still have some room for Christmas lunch, but the eggs and pancetta will keep a rumbling tummy at bay.

Pancetta and Egg Muffins - a delicious start to the day


Ingredients:

Makes 12
  • 12 eggs
  • 12 slices hot pancetta (not too streaky)
  • 1 bunch English spinach
  • Pepper to taste
  • Freshly ground nutmeg

Method:
1. Preheat the oven to 180˚C. Prepare the spinach by removing the leaf from the stem, wash well. Bring a large pot of water to the boil and blanch the leaves for 2 minutes, remove and refresh under cold running water. Drain and pat dry with paper towel.
2. Finely slice the prepared spinach then toss in a bowl with pepper and freshly ground nutmeg.
3. Using a 12-cup muffin tin, line each mould with a slice of pancetta.
4. Divide the prepared spinach evenly between the muffin moulds.
5. Crack one egg into each muffin mould. Cover with foil and place in the oven and bake for 8-10 minutes.

Allow to cool slightly. Serve warm.

Tip: This dish would also make a great starter, especially when served with garlic/herb bread.

This recipe was kindly shared with us by the team at the Australian Egg Industry. www.eggs.org.au is their consumer site – check it out for more info on eggs, recipes, nutrition or frequently asked questions.

What do you have for breakfast on Christmas morning? 

Thursday, 18 December 2014

Christmas Favourites: Chewy salted "caramel" popcorn bites (refined sugar free)

This chewy salted caramel popcorn is the ultimate Christmas treat. You won't believe it doesn't contain any refined sugar...

Ingredients:
  • 1/2 cup any nut butter, except peanut butter as the flavour will over-ride (and if its salted then don't add the extra salt below)
  • 1/4 cup rice malt syrup
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1.5 tsp sea salt flakes
  • 4 cups popped corn kernels (made from popping about ¼ cup corn kernels)
Chewy salted "caramel" popcorn bites: a delicious Christmas treat

Method:

1. Line a small tin with baking paper.
2. Place nut butter, rice malt syrup, honey, vanilla extract and sea salt (if using) in a large saucepan over low heat. Cook on a gentle heat until the mixture bubbles and starts to turn golden. About 7-9 mins.
3. Remove pan from heat and add popcorn. Mix well until popcorn is covered with the sauce.
4. Transfer the mixture into your pan and press down into the corners with a spoon. Set aside to cool.
5. When set, cut into small squares and store in an airtight container.

This recipe was kindly shared with us by Dianne Ward. Dianne is a mother of two young children, freelance writer and founder of food blog www.thesassycook.com that champions being fast and fabulous in the kitchen. Check out www.thesassycook.com for more delicious recipes and clever cooking tips.


Wednesday, 17 December 2014

Christmas Favourites: New Atkins Low Carb Christmas Trifle

Trifle is a traditional Christmas favourite that really suits the hot Australia climate. Trifle is also a great way to showcase seasonal summer fruits by using berries, mangoes or stone fruit such as peaches, nectarines, etc.

Ingredients:

Serves 4
  • 1/2 cup milk 
  • 450ml thickened cream
  • 3 egg yolks
  • 1 ½ tsp vanilla extract
  • 2 tsp stevia (or similar)
  • ¼ cup walnuts
  • ½ cup Strawberries
  • ¼ cup Blueberries
  • ¼ cup Raspberries
  • 1 sachet sugar free lime jelly
  • 1 sachet sugar free raspberry jelly
  • Four glasses
Use fresh berries, mango or stone fruit to celebrate the flavours of summer in this trifle


Method:
  1. Pour jelly sachets into two separate bowls, and following the instructions on the back of the packet make the jelly into liquid.
  2. Pour around two centimetres high of red jelly into each of your glasses. Evenly distribute the walnuts and half of the strawberries into the liquid. Place glasses, along with remaining red and green jelly into the fridge to set for four hours.
  3. In a sauce pan, heat milk, cream and vanilla extract over medium heat until just below boiling point, then remove from heat. Whisk together egg yolks and stevia in a bowl, and slowly add in the heated milk mixture stirring continuously. Return to the stove, and cook on a low heat stirring continuously for around 4 minutes, or until the custard coats the back of the spoon. Remove from the heat, and leave to stand for around 15 mins, stirring occasional until cool. Cover with cling wrap to ensure a skin doesn’t form, and place in the fridge to chill.
  4. Pour the remaining cream, vanilla extract and stevia into a bowl, and using an electric mixer beat together until the cream becomes nicely whipped.
  5. Remove jellies and custard from the fridge. In your glasses, spoon around 2cm deep of green jelly over the red. Pour around 2 cm deep of custard into each cup, then spoon another 2cm thick of both red and green jelly. Pile the whipped cream on top, evenly dividing the mixture, and top with strawberries, raspberries and blueberries.
This recipe was kindly shared with us by the New Atkins team. New Atkins are the original low carb experts. To learn about controlling carbohydrates, and for tips and hints to manage your long-term weight loss or management goals, visit www.Atkins.com

Christmas? Relax, it's still a week away...

The first signs of Christmas chaos were evident on our Monday morning post office run this week. It was 9am, and the queue was already out the door. Whilst we don't want to sound complacent, there's still a week to go until Christmas, and plenty of time to get your orders in. 

Forget about fighting for parking at the shopping centre - grab a cuppa and head on over to www.mrgift.com.au.

You don't even have to worry about gift wrapping or queuing in the post office to post your gifts - we can send them directly to your recipient. We gift wrap for free (just add the comment 'Please gift wrap' when you place your order).

Below are a few gifts ideas to suit every budget to give you some inspiration...
 
We're also offering FREE DELIVERY on all orders over $100 until midnight Wednesday 24/12/14.  

Use Coupon Code SPECIAL in the Coupon Code field when you place your order.  
Drinking Arm Cufflinks
Guitar Multitool
SEE MORE GIFTS UNDER $25
SEE MORE GIFTS UNDER $50
SEE MORE GIFTS UNDER $100
SEE MORE GIFTS UNDER $200

Tuesday, 16 December 2014

Christmas Favourites: RAW Lemon Tarte

Lemon Tart is one of my all-time favourite sweet treats, and this recipe uses lots of lovely fresh, healthy ingredients. It's nice and easy to put together and can be made ahead of time, which means you can focus on entertaining your guests.

Ingredients:
Crust
  • 1/2 cup cashew nuts
  • 1/2 cup unsweetened, dry coconut
  • 1 tablespoon agave nectar or liquid sweetener of choice
Filling
  • 2 cups pine nuts, soaked overnight, drained and rinsed
  • 3/4 cup coconut oil
  • 1/2 cup lemon juice
  • 1/2 cup raw honey
  • 3 tablespoons lemon zest
  • 1/2 cup dried large flake unsweetened coconut
A deliciously refreshing Lemon Tarte that is the perfect summer dessert


Method:

Crust
1. Place all ingredients in the food processor. Process until well ground.
2. Pat into 7″ cake ring
 
Filling
1.  Place pine nuts, coconut butter, lemon juice and agave in high-speed  blender. Blend until smooth.
2. Add the lemon zest and pulse once or twice to blend.
3. Pour over crust. Top with flaked coconut.
4. Refrigerate for three hours
Dress the tart with coconut, berries or pomegranate seeds.

This recipe was kindly shared with us by Dorota Trupp. Dorota is the Director of Trupp Cooking School in Melbourne and is a qualified nutritionist who specialises in digestive health. Check out their website: www.truppcookingschool.com and Facebook page for unique cooking classes, delicious recipes, and other cooking tips.
 

Monday, 15 December 2014

Christmas Favourites: Little Apple and Spice Cakes

These delicious little cakes showcase some wonderful Christmas spices: Mixed Spice, Nutmeg and Cinnamon. Make them look even more Christmassy by using patty pans in Christmas colours and topping with a glace cherry.

Preparation Time: 25 minutes
Cooking Time: 15 minutes
Serves: 12
 
Ingredients:
  • 2 cups SR flour, sifted
  • 1 tsp Mixed Spice
  • 1 tsp Nutmeg Ground
  • ¾ cup castor sugar
  • 1/4 cup (65ml) apple juice
  • ½ cup (125ml) milk
  • 125g butter, melted
  • 2 eggs
 
Decoration:
  • 1 cup icing sugar
  • boiling water
  • 1 tsp Cinnamon Ground
  • 12 glace cherries
Glace cherries and red, green, gold or silver patty pans make these little Apple and Spice Cakes look extra Christmassy
 

Method:
1. Grease a 12 cup muffin pan or line with patty pan cases. Preheat oven to 200oC. 
2. Sift together flour, Mixed Spice, Nutmeg and castor sugar in a large bowl. Make a well in the centre. Mix the apple juice, milk, butter and eggs and pour into the dry mix. Using a metal spoon, stir gently to combine.
3. Spoon mix carefully into the patty pan cases, then place in preheated oven. Bake for 12 – 15 minutes, or until a skewer inserted comes out clean. Cool on a wire cake rack.
4. When cold, combine icing sugar with just enough boiling water to make a thick paste, and ice the top of each cake carefully. Sprinkle each with a little cinnamon, then top with a glace cherry. If you can find it, serve with sprigs of holly or fresh apple leaf but remove before eating.
 
This recipe was kindly shared with us by Dianne Ward. Dianne is a mother of two young children, freelance writer and founder of food blog www.thesassycook.com that champions being fast and fabulous in the kitchen. Check out www.thesassycook.com for more delicious recipes and clever cooking tips.