Use pizza to substitute for the ubiquitous garlic bread of the 70’s.
Christmas Picnic Blog
Mum made hedgehog slice which our FNQ family adored. She used biscuits and walnuts encased in chocolate and set it in the fridge. I've Christ-massed up some of the ingredients and borrowed this recipe from Australian Gourmet Traveller, May 2015 edition.
A good way to easily entertain in a sangfroid FNQ kind of way is with a bowl of lettuce leaves to use as cups that can be filled with flavoured spiced mince, and everyone helps themselves.
Duck rice rolls, duck and mushroom spring rolls, duck sang choy bau, duck pelmini
duck and rice vine leaves,
Pumpernickel smoked fish and cream cheese
Middle Eastern lamb and quince filo pastries
Turkey breast wrapped around chicken/turkey mince cranberries pine nuts and basil
Prosciutto or ham and chives in stuffing
Watermelon juice /granita and rose water like a drink pomegranates
4 cups of chopped watermelon
Puree and pour into ice blocks
With 7 watermelon ice blocks, puree with 1/2-3/4 cup of pomegranate juice and good squeeze of fresh lemon juice Serve with some mint. See if it needs more sugar /stevia. Add a drop of rosewater too if you like.
(SORT OF ETON MESS, serve with Silk Purse)
With cherries, raspberries, raspberry or lemon curd, yoghurt cream, rosewater, dried rose petals, dehydrated strawberries, and flowers of choice rose petals?
Icing sugar, pink pearls,
• 8 egg yolks
• 180 g sugar
• 1 tablespoon lemon zest
• 60 g lemon juice
• 150 g Butter
• 200 g Raspberries - fresh or frozen
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Insert butterfly into jug. Add all ingredients to jug and cook 15 minutes / 80 degrees / speed 3. Curd is done when it coats the back of a spoon to your desired consistency. It will thicken further upon standing then cooling.
MERINGUE DOTS AND STARS
50g Egg White
50g Caster Sugar
50g Pure Icing sugar, sifted
Preheat the oven to 60*. Line a baking tray with baking paper.
Using an electric mixer, whisk the egg whites until soft peaks form. With the motor running, gradually add the caster sugar and whisk to form stiff peaks. Fold in the icing sugar and corn flour. Spoon the meringue into a piping bag fitted with a round number 4 nozzle. Pipe small dots onto the prepared tray until all the mixture is used. Bake the meringue dots on the centre shelf of the oven for 2 hours or until firm and dry. Leave to cool completely in the turned off oven with the door ajar. Store in an airtight container until required (they will keep for up to 5 days).
Silver leaf for white chocolate star
bowls of chilled nectarines and a bowl of rhubarb
(Serve with Magnum 2013 Pinot Noir)
DRIED APRICOT, DATE AND GINGER CHUTNEY
Duration: 35 minutes
Cook Time: 25 minutes
Prep Time: 10 minutes
Yield: 2.5 cups servings
12 ounces dried apricot halves boiling water
4 large cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 cups sugar
1-1/2 cups red wine vinegar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup halved pitted dates
3/4 cup golden raisins
Place the apricots in a bowl and pour in enough boiling water to cover them. Let the apricots soak for 30-60 minutes. Drain the apricots and place them in a saucepan. Add the garlic, ginger, sugar, vinegar, cayenne pepper and salt and bring to a boil over high heat. Reduce the heat and simmer the ingredients, stirring occasionally, for 20 minutes. Add the dates and raisins and cook for another 20-25 minutes or until the fruits are tender and thick. Let cool. Makes about 2-1/2 cups