christmas entertaining

Fill these mini meringues with creamy strawberry mousse for a delicious, chilled dessert.

Strawberry mousse meringues

strawberries, hulled

(40 grams) icing sugar

water

gelatine powder

Coles Australian Free Range Egg white

(185 milliliters) thickened cream, whipped

pkt Coles Make at Home Petite Meringues

Mint leaves, to decorate

Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead

One-pot beef stifado

olive oil

baby onions

golden caster sugar

garlic cloves, chopped

bay leaves

cinnamon

allspice

oregano

tomato purée

tbsp red wine vinegar

tomatoes

milliliters red wine

Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.

Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.

Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender – the timing will depend on the cut you’ve used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.

Top buttery puff pastry with caramelised onions and melted cheese for a festive buffet or dinner party winner that you can make ahead and freeze

Roast sweet potato & onion tart with goat’s cheese

red onions,

cranberry sauce

1kg sweet potatoes,

tsp chilli flakes

puff pastry

goat's cheese

egg,

thyme sprigs, to serve

Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of the oil in a large non-stick frying pan and cook the onions over a low heat for 20-25 mins or until well softened and lightly browned. Add the vinegar and cranberry sauce, and simmer for 5-10 mins more, stirring until almost all the liquid has disappeared. Leave to cool.

Meanwhile, put the sweet potatoes in a bowl and toss with the remaining oil, 1/2 tsp salt, 1/2 tsp pepper and the chilli flakes. Arrange on a baking tray and cook for 20 mins, turning halfway, until softened and lightly browned. Leave to cool.

Reduce oven to 180C/160C fan/gas 4. Line two large baking trays with baking parchment and unroll the pastry sheets on top – trimming the edges neatly at this point will encourage a good rise. Leaving a 2cm gap around the edge, spread the onions over the pastry, then top with the sweet potatoes and goat’s cheese. Brush the beaten egg around the border of the pastry and bake in the oven for 35-40 mins or until the pastry is golden and crisp, swapping the shelves after 20 mins.

Scatter over the thyme, then cut each tart into quarters (or smaller pieces if serving more). Serve with a large leafy salad.

It's not Christmas without a perfect trifle. Begin recipe 4 hours ahead. You will need a 2.5L dish and piping bag with plain nozzle.

Fruits of the forest Christmas trifle recipe

(about 300 grams) rhubarb, washed, chopped

orange

(330 grams) caster sugar

vanilla beans, split, seeds scraped

star anise

cherries

raspberries

(125 milliliters) Cointreau

(35 grams) cornflour

(180 grams) pure icing sugar, sifted

(500 milliliters) thickened cream

(500 grams) mascarpone

savoiardi biscuits

freeze-dried

Re-invent your cheese platter with this baked brie and cranberry cob.

Baked brie and cranberry in a cob

white cob loaf

whole brie round

146.25 gm whole berry cranberry sauce

thyme leaves

almonds,

Step 1

Step 2

Cut cob loaf crossways about 3cm from the top. Reserve lid. Remove centre of bread to create a hole the same size as the brie. Discard centre of bread (see note). Place cranberry sauce on the base and around sides of hole. Top with brie. Sprinkle with thyme. Season with salt and pepper.

Step 3

Replace lid. Enclose in foil. Place on a baking tray. Bake for 35 minutes or until cheese has melted. Remove from oven. Stand 5 minutes. Remove and discard foil. Sprinkle with almonds and honey. Serve.

This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

Black & white rice salad with cumin-roasted butternut squash

butternut

tbsp cumin seeds

basmati & wild rice

dried cranberries

pomegranate seeds

hazelnuts

dill leaves and stalks finely chopped

parsley

onion

feta

tbsp clear honey

4-5 tbsp sherry vinegar

Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously – use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.

Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.

Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.

I’ve always had a soft spot for retro-style layered desserts – jellies, trifles, panna cottas, you name it. So, this Christmas, I wanted to create a dessert that captured the essence of the espresso martini in a playful, layered panna cotta form.
A grown-up twist on a classic Italian dessert, these layered panna cottas take inspiration from the espresso martini, blending silky vanilla cream with boozy coffee jelly. They’re striking to look at, easy to make ahead of time and guaranteed to impress at dinner parties (and at Christmas lunch!). These espresso martini panna cottas are also perfect as mini desserts for parties and gatherings, making them an elegant and convenient choice for entertaining.

These little espresso martini panna cottas are a true Christmas miracle, with a retro twist
This dessert is the perfect balance of creamy, bitter and sweet – all the flavours of an espresso martini in spoonable form. The contrasting layers not only look stunning but deliver that satisfying textural play between smooth panna cotta and slightly firmer coffee jelly as well as that satisfying wobble moment that feels equal parts nostalgic and luxe. 
Each spoonful is pure creamy goodness, making these panna cottas irresistibly indulgent. Light, elegant and a dream for entertaining, they can also be made completely ahead of time.
If you’re looking to do something a little different this Christmas, why not go full retro with your dessert table? Combine these panna cottas with these truffles, this trifle, and this slice, and your guests will feel like they’ve been transported straight back to the ’70s.

We’ve achieved the perfect panna cotta wobble
While creating this recipe, I became slightly fixated on achieving the perfect panna cotta wobble. There was an over-set version and an under-set version before I finally found that magic sweet spot. So, you can rest assured that this recipe is going to deliver!
 💡Top tip: Practise patience
Most of the prep time is spent waiting for each layer to set before adding the next, so patience is key! Chill each layer until it’s just set, but not firm, so that the next one bonds without separating. If your panna cotta or jelly mixtures start to set during the layering process, gently reheat the mixtures over a low heat until pourable again. After the final layer, your panna cottas will need at least another 4 hours to set. 
Key ingredients in these little panna cotta delights

Milk and thickened cream: these form the silky base of the panna cottas, creating that luscious, melt-in-your-mouth texture.
Vanilla: this is for flavouring your milk and cream mixture. It pairs perfectly with the bitterness of the coffee. For a more aromatic and authentic vanilla panna cotta, use a vanilla pod or vanilla beans – split one pod and scrape out the seeds to infuse the milk mixture.
Gelatine powder: this is the secret to perfect texture – just firm enough to hold the panna cottas shape but still soft and wobbly.
Caster sugar: this adds sweetness without weighing down the texture, ensuring a smooth, delicate flavour. Make sure you heat the milk mixture gently until the sugar dissolves completely.
Espresso: use a good-quality, freshly brewed espresso. It gives the jelly its deep, coffee flavour.
Kahlúa and vodka: this is the classic espresso martini combo. For an alcohol-free version, replace with equal parts freshly brewed espresso.
Coffee beans: these are the final flourish that adds an elegant touch. Plus, having three beans on top of each panna cotta signifies health, wealth and happiness.

Stunning as they are, you can also serve the panna cottas topped with a dollop of whipped cream before adding your coffee beans. You could also add some shaved chocolate or a dusting of cocoa powder, if you like. For a twist, try swapping Kahlúa for Baileys or Frangelico, or flavour the panna cotta layers with chocolate or caramel for a mocha vibe.
Recipe, introduction and notes by Senior Food Editor Elisa Pietrantonio.


Little espresso martini panna cottas recipe

milk

thickened cream

17.40 gm vanilla extract

12.00 gm gelatine powder

(1/4 cup) caster sugar

coffee

(1 1/4 cups) espresso coffee

(1/3 cup) Kahlúa

vodka

Lightly grease six 140ml jelly moulds with cooking oil spray. Wipe with a paper towel to ensure moulds are well coated but there are no puddles of spray. Place the moulds on a small tray.

Place milk, cream and vanilla in a small saucepan. Sprinkle with gelatine and stir to combine. Set aside for 2 minutes to soften. Cook over medium-low heat, stirring constantly, for 1-2 minutes or until the gelatine dissolves and the mixture is warm. Add sugar and stir until the sugar dissolves. Remove the pan from the heat. Spoon 1 tbsp mixture into each prepared jelly mould. Place moulds in the fridge for 20 minutes or until the mixture is just set but not firm.

Meanwhile, to make the coffee jelly, place coffee in a small saucepan. Sprinkle with gelatine and stir to combine. Set aside for 2 minutes to soften. Cook over medium-low heat, stirring constantly, for 1-2 minutes or until the gelatine dissolves and the mixture is warm. Add sugar and stir until the sugar dissolves. Remove the pan from the heat. Stir in the Kahlúa and vodka. Cool for 10 minutes.

Step 4

Spoon 1 tbsp coffee jelly mixture into each mould. Return moulds to the fridge for 20 minutes or until just set but not firm.

Step 5

Repeat layering, alternating the remaining milk and coffee jelly mixtures, and returning to the fridge for 10-15 minutes after each layer or until just set. Once the final layer has been poured into the moulds, place in the fridge for 4 hours or overnight to set.

Step 6

To serve, gently loosen each panna cotta from their mould by gently pulling it away from the edges. Carefully turn onto serving plates. Top each with 3 coffee beans to decorate. Serve.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6385369679112&=domain=taste

5348771529001-6385369679112

There are few greater pleasures in life than sliding a fork into a slice of baked fruit cake. Better yet: when that fruit cake contains only 3 ingredients, it’s easy to make it at the drop of a hat. Whether it’s a bring-a-plate for a morning tea, an easy edible Christmas gift, or just a delicious snack to have on hand during the week, this egg-free cake is a simple go-to.
What goes into this simple fruit cake recipe?
This 3-ingredient cake sees a kilo of dried mixed fruit, 2 1/2 cups of fruit juice and
2 cups of self-raising flour join forces. We used apple juice to test this recipe, but you could actually replace it with a combination of 1 cup of rum and 1 cup of orange juice. We used a dried fruit mix that contains sultana, currants, raisins, mixed peel and glace cherries, which feels extra festive. 

How to make easy 3-ingredient fruit cake
Fortunately, as its name suggests, this fruit cake really is easy. This recipe, which was originally submitted by an Australia’s Best Recipes member by the name of ‘wct38’ has been retested by Digital Food Director, Amira Georgy. Amira has provided some helpful notes to ensure this fruit cake is moist, delicious and flavourful. You can serve this fruit cake straightway, but leaving it for a couple days allows the flavours to meld and the cake to become perfectly moist throughout..
 

Amira says it’s a great idea not to rush the soaking process when it comes to the fruit, “Overnight is a minimum, but you could leave it for up to 48 hours.”
Another brilliant suggestion from Amira is, “While the cake is warm, you can drizzle over a 1/4 cup Grand Marnier.” 
Looking for more opportunities to get ahead with your Christmas baking? Try these make-ahead dessert recipes next.
Retested and recipe notes by Digital Food Director, Amira Georgy


Easy 3-Ingredient Fruit Cake recipe

mixed fruit

fruit juice

500.00 ml self-raising flour

Combine the dried fruit and juice in a large bowl. Cover and soak overnight.

Preheat the oven to 170C/150C fan forced. Grease a 22cm round cake pan. Line base and side with baking paper.

Add the flour into the fruit mixture and stir until just combined. Spoon into the prepared pan. Smooth the surface. Bake for 1 hour 45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 30 minutes to cool slightly before transferring to a wire rack to cool completely. Store, covered, for at least 48 hours before serving.

Top 8 christmas entertaining recipes from across the web

The most viewed christmas entertaining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry mousse meringues

One-pot beef stifado

Roast sweet potato & onion tart wit...

Fruits of the forest Christmas trif...

Baked brie and cranberry in a cob

Black & white rice salad with cumin...

Little espresso martini panna cotta...

Easy 3-Ingredient Fruit Cake recipe

Top 8 christmas entertaining recipes from across the web

The most viewed christmas entertaining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry mousse meringues

One-pot beef stifado

Roast sweet potato & onion tart wit...

Fruits of the forest Christmas trif...

Baked brie and cranberry in a cob

Black & white rice salad with cumin...

Little espresso martini panna cotta...

Easy 3-Ingredient Fruit Cake recipe

The most viewed christmas entertaining recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine