Peppermint Hot or Iced Chocolate
Click here for Peppermint Hot or Iced Chocolate
Mummy Turkey
Cornbread and Ham stuffing
Click here for Cornbread Ham Stuffing
Home Made Cranberry Sauce
Click here for Home Made Cranberry Sauce
Wedge Salad
Click here for Classic Wedge Salad
Sweetcorn Coleslaw
I always have a batch of coleslaw in the kitchen and this week it is cabbage coleslaw instead of cauliflower as I bought a massive 5.5 kilo cabbage. When I was walking to the car holding my cabbage in plain view because there was no bag big enough to hold it, people stopped and stared at me and some commented on the humongous size of my appendage. I felt a bit sexually harassed until I realised that it was really just the cabbage and not me...
-
5-6 cups of cabbage, thinly shredded
-
2 medium carrots (about 180grams)
-
1 cup tinned sweet corn (use the Edgells super sweet one)
-
1 cup chopped green onions/shallots
-
4 tablespoons mayonnaise
-
4 tablespoons milk (not soy)
-
1/2-1 tablespoon mustard (depending on how hot your mustard is)
-
Juice of half a lemon
-
salt and pepper to taste
Step 1 - Grate the carrots into a large bowl (you can peel these first but I like to keep the skin on, just wash them well). Then remove the stem from the cabbage and with a large knife, slice thinly. Add this to the bowl. Add the onion to the mix and with two spoons, mix the vegetables so that they are evenly distributed.
Step 2 - In a bowl, add the mayonnaise, milk and mustard and using a small whisk or fork to combine. Pour this in two batches over the shredded vegetables and toss between additions. Add the lemon, salt and pepper and toss some more to combine and taste for seasoning. I like this best when it has sat for a little while but you can eat it straight away too.
Pan Buttered Rice
This was for my father who once left a holiday in Japan because he couldn't find the right kind of rice there (I wish I were kidding). Although he has relaxed and now enjoys Thai Jasmine and Basmati on occasion, I thought I'd expand his horizons even more with this garlicky pan buttered rice. The inspiration for this pan buttered rice was from the shrimp trucks on the North Shore of Oahu that serve a fantastic garlic butter rice with their shrimp (prawns).
-
2.5 cups chicken stock, hot
-
4 teaspoons chicken powder
-
100g/3.5 ozs. butter
-
1.5 cups jasmine or basmati rice
-
4 garlic cloves, chopped
Step 1 - Dissolve the chicken powder in the hot chicken stock. Melt the butter in a saucepan and then top with the stock and rice and then turn down the heat and place the lid on the pan tightly so that the liquid evaporates. After about 10 minutes, it should have disappeared. Stir around the rice moving the rice from the top to the bottom and add the garlic in and keep the lid on for another 5 or 10 minutes.
Star Lavosh
Click here for Christmas Lavosh Crackers
Hasselback Potatoes
Snow Globe Cake
Click here for Snow Globe Cake