Romeo's Christmas Cookbook 2024

C hristmas

EAT & BE MERRY

20+ Recipes for the Ultimate Feast!

From our Family to Yours The Romeo Family loves to support local food producers.

We hope that the Romeo's Family Fresh recipe book will inspire you to enjoy fresh food and fun with your family.

When we think of Christmas and the New Year, most of us think of a fresh feast surrounded by our family and loved ones.

At Romeo's, we are a family that prides ourselves on supplying you with the freshest ingredients to celebrate these occasions in style.

Whether you want fresh baked rolls, ocean fresh seafood, succulent grain fed meat or our daily market fresh produce, we look forward to serving you soon.

From our family to yours, we wish you a very Merry Christmas and a Happy New Year filled with good health, joy and happiness.

LET YOUR DESSERTS BE THE STAR THIS CHRISTMAS WITH...

Aunt Bet ty's & Western Star Cream Aunt Betty's Plum Pudding is the perfect dessert to share with family and friends this Christmas. Add a dollop of Western Star Cream to complete the ultimate festive treat this season!

2

3

Merry B erry

Jam & C hocolate, Hazelnut,

Meringue Torte INGREDIENTS

METHOD

MERINGUE TORTE

1 Arrange oven racks to fit 2 baking trays so that they are not too close to the bottom or top elements of the oven. Pre heat oven to 120°C on the baking setting or 110°C fan forced.

2 Line 2 large baking trays with baking paper. Trace 2 x 16cm diameter circles on each baking sheet so you have a total of 4 circles to fill with the meringue mixture.

3 Using a stand mixer or a handheld electric whisk, beat the egg whites until they are thick, glossy and hold firm peaks. Reduce speed and gradually whisk in castor sugar. Make sure it has no lumps before using.

4 Remove bowl from stand and gently fold in hazelnut meal, grated chocolate, and cocoa powder. Divide the mixture between the 4 circles on the baking trays and smooth out to fill each circle.

5 Place in preheated oven for 50 minutes. Turn off oven leaving the door shut and the trays inside to cool for a further hour, (they can be left in the turned off oven overnight).

For a softer, chewier meringue remove from oven to cool.

8 egg whites 2 cups (400g) castor sugar 1 cup (100g) hazelnut meal 1 cup (100g) finely grated dark chocolate (min 70%) 1/4 cup (25g) cocoa powder (unsweetened and sifted) MERRY BERRY CREAM 1 jar Beerenberg Merry Berry Jam 500g double dollop thick cream or mascarpone cream 1/2 cup thickened pouring cream CHOCOLATE GANACHE 125g dark chocolate 125ml (1/2 cup) thickened pouring cream TO SERVE 250g fresh Beerenberg Strawberries 20g shaved chocolate

4

Serves | 8-10

Preparation Time | 40 mins

6 Before assembling, mix Beerenberg Merry Berry Jam, diced strawberries and creams.

Melt chocolate and cream and whisk together until smooth and shiny, the ganache will set so do this just before using.

7 To assemble, place your first meringue layer on a serving plate or stand. Spread 1/4 of the Merry Berry Jam cream over the base and drizzle with 1/4 of the chocolate ganache. Repeat with the reaming 3 layers.

8 For the final layer, top the cream and ganache with fresh Beerenberg strawberries and grated chocolate.

9 Allow to sit for 10-15 minutes before serving for the meringue to absorb some of the cream and ganache.

10 Recipe Notes – The meringue torte bases can be made a week in advance. Allow to cool completely before storing in airtight containers in a cool, dry environment (not the fridge).

11 The Merry Berry Jam cream can also be made a day or two in advance.

12 If you are taking to an event, it is best to assemble when you get there.

13 If you would like to cut neat slices, assemble, allow to sit for 10 minutes, then place in the freezer for 10-15 minutes before cutting.

Cooking Time | 60 mins + cooling time

Antipasto C hristmas INGREDIENTS

Wreath

DON Mild Hungarian Salami 180g DON Danish Salami 180g DON Hot Hungarian Salami 200g, thinly sliced DON Pepperoni Salami 200g, thinly sliced DON Double Smoked Ham 200g DON Champagne Ham 200g DON Kabana 200g, cut into rounds Assorted crackers, grapes, olives, bocconcini, cheddar cheese, cherry tomatoes, filled peppers & cucumbers, to decorate.

METHOD

1 Select a large round serving board or platter and arrange DON meats evenly spaced around the outer edge.

2 Fill the gaps with your crackers, grapes, olives, cheese, tomatoes, peppers, cucumbers and any of your favourite accompaniments.

3 Finish with rosemary sprigs to give a festive feel to your wreath.

Serves | 6-8

We’re passionate about doing things differently at DON®.

Since 1947, our philosophy has been to apply the craftsmanship of traditional European Smallgoods recipes with quality ingredients to provide Australians with authentic Smallgoods that taste delicious. Producing our iconic range of hams, bacons, salamis, franks and continentals, all with that big DON® flavour for you to enjoy at home for breakfast right through to dinner, we’re proud to say IS DON IS GOOD.

Preparation Time | 25 mins

5

C aprese Pesto

Pasta Salad Pasta with Vodka Sauce, B urrata & Basil INGREDIENTS

METHOD

INGREDIENTS

METHOD

San Remo Pasta #17 Trivelle 500g

1 Preheat the oven to 180°C. 2 In a pot of boiling salted water, add the pasta and cook as per packet directions. When the pasta is cooked, drain and rinse under cold running water until it is cool.

3 To make the pesto dressing combine basil leaves, parmesan, 2/3’s of the pine nuts, olive oil, vinegar, garlic and pepper. Puree with a stick blender until smooth.

4 Place ½ of the tomatoes on a baking dish, drizzle with olive oil. Roast in oven for 15 minutes.

5 Toss pasta through the pesto dressing along with the fresh tomatoes, cherry bocconcini ensuring the pasta is well coated with pesto.

6 Transfer to a large serving bowl or plate and layer with the roasted tomatoes, remaining pine nuts, and extra basil leaves.

7 Season with freshly cracked black pepper and enjoy with family and friends!

50g pine nuts 100g finely grated parmesan 2 ½ cups fresh basil leaves 1 garlic clove 250ml extra virgin olive oil

1/4 cup olive oil 2/3 cup vodka 2 cups passata or marinara sauce 1 cup sour cream Salt & pepper 500g spaghetti 125g Zanetti Italian Burrata 5-10 cherry tomatoes Fresh basil leaves for topping

6

1 In a medium saucepan, heat the olive oil over medium heat. Pour in the vodka and ignite the vodka over high heat to burn off the alcohol.

2 Add the passata or marinara sauce, cook for a few minutes.

3 Add the sour cream, salt, pepper. Let the mixture simmer for 7 minutes.

4 Add the cherry tomatoes and set the mixture aside.

5 Cook the spaghetti in a separate pot and drain. Combine the pasta with the vodka sauce in the saucepan.

6 Top with Zanetti Italian Burrata and fresh basil.

7 Enjoy your meal. Buon appetito!

Serves | 5

2 tbsp white balsamic vinegar 500g baby Roma tomatoes, halved 220g cherry bocconcini, halved Salt & pepper Extra basil to garnish

Regarded as the emblem of excellence, Zanetti has been producing award winning Italian cheeses for over 100 years. Zanetti is home to an extensive range of PDO cheeses like Grana Padano and Parmigiano Reggiano, as well as a range of Mozzarella. Zanetti Mozzarella is crafted exclusively from 100% Italian milk in Campania, Italy, the birthplace of the traditional Mozzarella recipe. Burrata is the most decadent and indulgent of all Italian cheeses, perfect as a creamy addition to pizza, pasta, or simply enjoy with fresh crusty bread.

Preparation Time | 25 mins

San Remo is proud to be the longstanding number one Dry Pasta in Australia*. Made from 100% Australian Durum wheat, San Remo prides itself on its high quality, premium pasta**. With our generous range of authentic products, you’ll find a pasta or sauce to help create the perfect dish. *IRI Scandata Australia Grocery MAT to 25/04/2021. Dry Pasta Category in Value and Units.**Standard wheat pasta made in Australia

Serves | 6-8 as a side salad

Preparation Time | 15 mins

Cooking Time | 15 mins

7

Pauls Gingerbread Trifle Delicious baked, fried or grilled, Lemnos Cyprus Style Haloumi is the perfect addition to a summer salad, breakfast omelette, or simply with lemon juice as a crowd-pleasing canapé.

Lemnos Cyprus Style Haloumi is crafted in Australia from quality ingredients, contains no artificial flavours, no preservatives and is suitable for vegetarians.

Haloumi & Quinoa Greek Salad INGREDIENTS

METHOD

DRESSING

1 Make the dressing – Whisk the vinegar, mustard, olive oil, honey, salt and pepper together.

2 Cook the Lemnos Haloumi in a non-stick frying pan on medium heat, cook the haloumi for a few minutes until golden brown, tossing occasionally.

Set aside.

3 Make the salad - combine the spinach, quinoa, peas, cucumber and onion on a serving platter. Top with the haloumi cubes, olives and mint leaves.

4 Drizzle the dressing over the salad and serve.

1 tbsp apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil 1 tbsp honey Salt & pepper to taste SALAD 180g Lemnos Haloumi, cut into cubes 120g baby spinach leaves 1/4 cup quinoa, cooked & drained 1 cup frozen baby peas, blanched 4 mini cucumbers, sliced 1/2 red onion, thinly sliced 1/2 cup pitted kalamata olives, halved Handful fresh mint leaves

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Serves | 4

Preparation Time | 15 mins

INGREDIENTS

METHOD

900g Pauls Double Thick French Vanilla Custard

1 Whip the cream, caramel sauce, cinnamon and ginger until thick.

2 Place layer of sponge finger biscuits in flat tray with the ginger beer and soak for 1 minute to soften.

3 To assemble the trifle, place layer of sponge fingers, half the egg nog, custard, cream, crushed ginbgerbread and repeat with remaining ingredients, finishing with whipped cream.

4 Decorate with crumbled gingerbread biscuits and gingerbread cookies.

2/3 cup Pauls Egg Nog 900ml thickened cream 1 cup caramel sauce 1 tsp cinnamon 1 tsp ginger 350 sponge finger biscuits 2 cups ginger beer or kombucha 200g gingerbread biscuits, roughly crushed Gingerbread cookies to decorate

Serves | 8-10

For more delicious recipes, visit | pauls.com.au/recipes

9

Fruit C ake Scroll

INGREDIENTS

METHOD

1 cup Sunbeam Mixed Fruit

1 Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.

2 Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter.

Mix until well combined.

Place dough hook on stand mixer 3 and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.

4 Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.

5 After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35 x 22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer. Tightly roll dough up, starting from the shorter side. Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23 x 23cm baking pan or round 23cm cake pan.

Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

6 Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.

80g unsalted butter, softened 1/2 cup coconut sugar 2 tsp cinnamon 1/2 tsp ground nutmeg 100g dark chocolate, melted to serve DOUGH 185ml warm milk, plus extra milk to brush 7g sachet dried yeast 50g caster sugar 1 egg, plus 1 egg yolk, at room temperature 55g unsalted butter, softened, cut into 1cm pieces 400g plain flour, sifted 1/4 tsp salt

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Serves | 8

Pavlova Trifle with Soaked Sunmuscat Sultanas INGREDIENTS

METHOD

1 pre-made pavlova

1 To make the custard: soak Sunbeam Sunmuscat Sultanas in the rum for 1-2 hours.

Place milk, maple syrup, vanilla, cinnamon and ginger into a saucepan over low-medium heat. Bring to a gentle simmer but below boiling for 5 minutes.

Remove from the heat and allow to cool slightly, removing the cinnamon and ginger pieces.

2 In a large bowl, whisk together egg yolks and corn starch. Then, while whisking slowly, mix in a ladle of the warm milk to temper the eggs. Continue doing this until you’ve mixed all the warm milk in. Clean out the saucepan and add the custard mixture back in. Heat over low heat for 20 minutes, whisking constantly, until the custard coats the back of the spoon. Remove from heat and stir through the rum-soaked Sunmuscat Sultanas.

400g strawberries, sliced 400g raspberries RUM CUSTARD 1/2 cup spiced rum 3 tbsp Sunbeam Sunmuscat Sultanas 2 cup milk 1/3 cup maple syrup 2 cinnamon sticks Founded in Mildura, Victoria, in 1926, Sunbeam has been a trusted name in quality dried fruits for nearly a century. Our diverse range includes everything from succulent sultanas, soft and juicy raisins to the delightful crunch of Australian-grown almonds.

Each product adds vibrant bursts of flavour, colour, and texture to your festive cooking and baking.

This holiday season, let Sunbeam elevate your gatherings with the goodness of our products, creating unforgettable moments filled with joy and deliciousness. Add a little sunshine to your Christmas celebrations!

Preparation Time | 25 mins + resting time

Cooking Time | 30 mins

2cm ginger, thinly sliced 1 tsp vanilla extract 4 large egg yolks 1 tbsp cornstarch CANDIED PISTACHIOS 3 tbsp sugar 2 tbsp honey 1 cup Sunbeam Pistchios 1 tsp sumac

Serves | 12

3 Pour into a heat safe bowl and let cool on the counter.

Then, refrigerate until cold.

4 To make the Candied Pistachios: Add the sugar and honey to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Add pistachios, salt and sumac. Stir to combine.

Turn the heat up to medium - high and cook for 2 minutes, or until the syrup coast the pistachios and is very thick.

Place pistachios onto a baking tray lined with baking paper and allow to cool and set. Let cool completely before using.

Preparation Time | 30 mins

Cooking Time | 20 mins

5 To assemble Trifle, in a large glass serving dish, layer chunks of pavlova, Spiced Rum Custard, Honey Candied Pistachios, strawberries and raspberries.

Serve immediately.

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This glazed boneless leg ham is a quick, easy and stress-free solution for your Christmas gathering.

Pineapple is a perfect partner for a Christmas ham, as it adds a delicious sweet and sour flavour note, partnering beautifully with smoky chipotle chilli and spices. The result is a wonderful rich glaze adding depth of flavour, accompanied by a fresh pineapple salsa with a burst of summer freshness!

Pineapple & C hipotle Glazed Ham WITH PINEAPPLE SALSA

INGREDIENTS Skara Adelaide Hills Whole ½ Boneless Leg Ham (available from deli counter) GLAZE 360ml bottle organic pineapple juice 1 ½ tablespoons chipotle chilli in adobo sauce

PINEAPPLE SALSA 1 cup fresh pineapple (approx. ¼ small pineapple), skin, core removed, & flesh finely diced ½ small red onion, finely diced 1 long red chilli, deseeded & finely chopped

1 cup light brown sugar

½ Lebanese cucumber, deseeded and finely diced

1 teaspoon garlic powder

Juice of a lime

1 teaspoon onion powder

¼ cup mint leaves, finely chopped

1 teaspoon coriander powder 1 teaspoon sweet paprika ½ teaspoon ground cumin

Salt flakes & freshly ground black pepper

Salt flakes & freshly ground black pepper

1 Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper and place small wire rack on top.

2 For glaze, combine juice, chilli, sugar, garlic, onion, coriander, paprika, cumin, salt and pepper together in a small saucepan over medium heat, stirring to combine. Bring glaze to boil and reduce by a third until it becomes syrupy. Remove from heat and allow to cool.

3 For salsa, place pineapple, onion, chilli, cucumber, juice, mint, salt and pepper together, stirring to combine. Set aside until required.

4 For ham, carefully remove skin running thumb between skin and fat layer. Gently score fat to create a diamond pattern.

Stud cloves in centre of each diamond. Place ham on prepared wire rack over baking tray and brush with glaze. Place baking tray on middle shelf of oven and cook for 30 minutes, re-glazing every 5 minutes to help develop the flavour. If high point of ham starts to darken, cover with a small piece of foil to prevent it burning.

Remove ham from oven.

5 Serve glazed ham warm or cold accompanied with salsa.

INGREDIENTS

METHOD

2 x 100g Skara Prosciutto

1 To assemble skewers, place a cherry tomato, basil leaf, cherry bocconcini, a folded salami or prosciutto slice and an olive on each skewer to make 26 skewers.

Refrigerate skewers until required.

100g Skara Pork & Fennel Salami 2 x 220g tubs bambini mozzarella 1 bunch basil 2 x punnets cherry tomatoes 230g Sicilian pitted olives 26 sprigs rosemary (optional)

Cloves, to decorate

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Antipasto C hristmas Wreath

METHOD

Serves | 6

Preparation Time | 30 mins

Cooking Time | 40 mins

Serves | 26 bites

2 To serve, place skewers on a serving platter with the knots on the outside in the shape of a wreath. Place sprigs of rosemary between each skewer, trimming sprigs to fit and placing trimmings in the centre to form a star.

Serve immediately.

Preparation Time | 45 mins

A simple and festive way to serve finger food at your next Christmas drinks party. The skewers can be made the night before and arranged into a striking Christmas wreath in under 10 minutes!

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Great baking starts with quality flour.

White Wings finest quality flour will help you achieve your best baking results. Milled from premium quality Australian wheat since 1898. We use only premium quality, Australian grown wheat. This flour is left in its purest unbleached form, without the need for additives. Its triple sifted to create a finer flour with a smooth, silky texture to make your baking easier. That’s why our flour is recommended and used by cooking and baking experts. Suitable for all cooking and baking uses. Get great cooking and baking results with White Wings Premium All Purpose Plain Flour - a staple in every kitchen.

Festive C hocolate Tart

Fudgy C hoc C hunk Brownie C hristmas Trees

INGREDIENTS

METHOD

INGREDIENTS

METHOD

TART BASE

1 Preheat the oven to 180°C fan forced.

2 In a food processor, blend roasted hazelnuts and pecans finely.

3 Add sugar and cinnamon and pulse to combine.

4 Add melted butter until the nuts become a sandy texture.

5 Brush your tart tin with melted butter or spray with cooking oil lightly.

6 Bake in oven for 18 minutes until golden brown. Let cool, then place in fridge for 20 minutes before completing the ganache.

7 Bring to a gentle simmer the thickened cream and pour over chocolate in a heat proof bowl. Let stand untouched for 5 minutes.

200g 70% dark chocolate, coarsely chopped

1 Preheat oven to 180°C fan forced. Grease and line a 22cm round cake pan and a 20cm square cake pan with baking paper.

2 Combine 200g dark chocolate, 200g milk chocolate and butter in a heatproof bowl over a saucepan of simmering water, stir until smooth.

Set aside for 10 mins.

3 Whisk sugar, eggs and a large pinch of salt in an electric mixer on high for 5 minutes until fluffy.

Add cooled chocolate mixture and stir until combined.

Fold in flour and cocoa.

2 cups roasted hazelnuts 1/2 cup pecans 6 tbsp caster sugar 1 1/2 tsp ground cinnamon 4 tbsp unsalted butter, melted TART FILLING 2 cups thickened cream 340g dark chocolate, roughly chopped 6 tbsp unsalted butter, roughly chopped 1 tbsp orange juice GARNISH Ferrero Rocher Chocolate curls Candied hazelnuts

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Serves | 8

8 With a spatula stir through butter and orange juice until silky.

9 Pour ganache into cold tart tin and pop bubbles with the ganache spatula.

10 Refrigerate for at least an hour uncovered, then decorate with Ferrero Rocher, chocolate curls and candied hazelnuts to taste.

TIP – use a heated knife to slice the tart for serving.

STORAGE – best kept in a refrigerator in an airtight container.

Duration | 1hr 50mins

THE GOLDEN EXPERIENCE Open the golden wrapper and discover a delicious combination of textures and flavours. We roast only the finest hazelnuts, dip them in smooth chocolate and surround them with crispy wafers and hazelnut pieces. Ferrero Rocher specialties have been bringing together people you care about for decades.

400g milk chocolate, coarsely chopped 160g unsalted butter, chopped 330g (1 1/2 cups) CSR Brown Sugar 4 eggs 100g (2/3 cup) White Wings Plain Flour, sifted 40g Dutch-process cocoa, sifted 250g (2 punnets) raspberries 100g white chocolate, melted Sprinkles, sugar stars & chocolate stars to decorate

Servings | 8 trees & 16 presents

4 Divide mixture evenly among prepared tins.

Scatter raspberries and rest of milk chocolate chunks.

Bake for 25-30 minutes, cool completely in tins.

5 Place brownies on a clean work surface. Cut round brownie into 8 wedges and square brownie into 16 portions, place on a lined baking tray.

6 Drizzle with melted white chocolate, top with white chocolate stars and scatter with sprinkles to decorate.

Place in fridge to set. Tie each brownie square with decorative ribbon to form a present.

Divide brownie trees and brownie presents among gift boxes.

Preparation Time | 45 mins

Whether decorating them with some Christmas cheer, or making them for a delicious dessert, Fudgy Choc Chunk Brownies are perfect for all occasions.

Cooking Time | 35 mins

15

Tropical Prawn Skewers

HONEY & LIME GLAZED PRAWNS WITH GRILLED PINEAPPLE, MACADAMIA & WATERCRESS SALAD.

INGREDIENTS

METHOD

500g packet frozen I&J Raw Prawns - Tail Off, thawed

1 Combine honey, lime zest, juice and oil in a bowl.

Add I&J Prawns and coat well. Thread prawns onto skewers.

2 Heat a chargrill, BBQ plate or frypan over medium-high heat. Cook pineapple slices for 1-2 minutes on both sides to caramelise. Remove, cut in half and roll.

3 Cook prawn skewers on a lightly oiled chargrill over medium-high heat for approximately 2-3 minutes on each side or until prawns are cooked through. Place any remaining marinade in a small saucepan and bring to the boil to form a glaze. Reduce until thickened and set aside.

4 Arrange watercress, radish and pineapple on a serving platter. Sprinkle with macadamia nuts and top with prawn skewers.

Drizzle with honey glaze and garnish with chilli.

1/4 cup honey 1 small lime, zest and juice 1 tbsp oil 1-2 bunches watercress 1/2 pineapple, thinly sliced (shaved) 1 radish, thinly sliced 1/4 cup toasted macadamia nuts, roughly chopped 1 red chilli, thinly sliced

TIP – Mango can be substituted for pineapple if desired.

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Serves | 4

Preparation Time | 20 mins

Cooking Time | 10 mins

Our seafood is filleted and snap frozen at sea within hours of every catch, maintaining the fresh tasting goodness our customers expect. We sail to the cleanest, pristine oceans of New Zealand and Alaska for our catch. This ensures we responsibly deliver the freshest, most natural tasting seafood for you.

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White C hristmas Rocky Road

For decades, McKenzie’s has been stocking Australian kitchens with quality baking products to help create delicious cakes, biscuits, pies and slices that bring so much delight during the festive season. For more Christmas recipes and eBooks, visit mckenziesfoods.com.au

CELEBRATE THIS FESTIVE SEASON WITH OUR DELECTABLE WHITE CHRISTMAS ROCKY ROAD. FROM OUR FAMILY TO YOURS, WE WISH YOU A VERY MERRY CHRISTMAS.

INGREDIENTS

METHOD

450g white chocolate buttons

1 Line the base and sides of a 20 x 20cm slice tin.

2 Place chocolate buttons in a heatproof bowl over a saucepan of gently simmering water. Heat until melted and smooth. Remove from heat.

3 Stir in the marshmallows, Turkish delight, both nuts, craisins and coconut.

Mix thoroughly.

4 Pour into the prepared tin and sprinkle with additional coconut. Refrigerate for at least 2 hours.

5 Once cooled, let it stand for 10 minutes at room temperature before cutting into pieces for serving.

120g white marshmallows, halved 100g Turkish delight, chopped 1/2 cup shelled pistachios 1/3 cup macadamia halves 1/3 cup craisins 1/3 cup McKenzie's Shredded Coconut 2 tbsp, extra for decoration McKenzie's Shredded Coconut

TIP –Cut into bars and wrap in paper or cellophane to give away as gifts.

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Serves | 16

Preparation Time | 15 mins + cooling time

19

Siena Italian Parma Prosciut to Pizza

INGREDIENTS

METHOD

DOUGH

1 Sift the flour and salt together into a mixing bowl, add the yeast, salt and sugar, mix with your hands and then make a well in the middle of the mixture.

Pour the olive oil and warm water into the well in the middle and gently bring the mixture together into a ball using a sweeping motion with your hands. You may need to add a little more flour or water but you want to end up with a soft pliable dough that leaves the bowl clean. Transfer the dough to a work surface and knead for 3-4 minutes or until silky and smooth and fairly elastic.

2 Lightly oil a clean bowl, place the dough in the bottom, rub the surface of the dough with oil and cover with a clean damp cloth.

Put the dough in a warm place and leave to rise for an hour or until it has doubled in size.

225g 00 white flour 1 tsp fast action yeast 1 tsp salt 1/2 tsp sugar 1 tbsp Siena Extra Virgin Olive Oil, plus extra for drizzling 120ml warm water (optional TOPPINGS 6 tbsp Siena Sugo Presto Basil Sauce 125g Siena Buffalo Mozzarella, torn or sliced 100g Siena Premium Barchetta Kalamata Olives 100g Siena Premium Char-grilled Capsicum Strips 6 slices Siena Italian Parma Prosciutto 6 ripe cherry tomatoes, halved 1 tsp dried oregano

The Mercuri family founded Siena Foods in 1992. A manufacturer, importer and distributor, Siena has built an enviable reputation in all of the markets it services.

Conscious efforts towards customer service, ensuring product quality and offering competitive prices have enabled the company to grow and thrive.

3 Knock back the dough, by punching the dough with your hand, turn out onto a floured surface and knead again for about 3-4 minutes. Roll out the pizza to the shape you want, place on a non-stick baking sheet and brush with olive oil.

4 Preheat the oven to 220ºC and evenly spread the basil sauce in a thin layer over the prepared pizza base on a baking sheet.

Scatter Kalamata olives, capsicum strips, and top with the torn buffalo mozzarella.

Sprinkle with oregano, salt, pepper and a drizzle of extra virgin olive oil.

5 Place the baking sheet on the top shelf of the preheated oven and bake for 15-20 minutes or until the cheese is bubbling and the edges are just turning golden.

6 Slide the pizza onto a serving plate and then top with the Parma Prosciutto, rocket and cherry tomatoes. Drizzle with a little extra virgin olive oil and serve.

Salt & black pepper

FOR MORE RECIPE IDEAS, GO TO CHRISFOODS.COM.AU

50g rocket

20

Australia's Favorite Dips

Serving | makes one large pizza

Preparation Time | 20 mins + 1hr to prove

Cooking Time | 15-20 mins

21

Primo Reserve Prosciut to with

Baked Brie INGREDIENTS

METHOD

200g whole Brie

1 Preheat oven to 200°C. 2 Place the Brie on a paper-lined baking tray. Bake for 10 minutes, or until warm and slightly softened.

3 Let the cheese rest for 5 minutes.

4 Drizzle with honey, sprinkle with herbs and arrange the Primo Reserve Prosciutto around the baked Brie.

5 To serve, spread the warm Brie onto crusty bread or crackers, and top with Primo Reserve Prosciutto.

4 slices Primo Reserve Prosciutto Fresh thyme or rosemary sprigs 1-2 tbsp of honey Crusty bread & crackers to serve

THERE'S GOOD, THERE'S GREAT AND THEN THERE IS PRIMO

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Serves | 4-6

Baking Time | 10 mins

23

Pull Apart C hristmas Tree

Roasted C arrot & B eetroot Salad WITH TAHINI SPREAD

INGREDIENTS

METHOD

INGREDIENTS

METHOD

1 bunch small beetroot, washed, trimmed & peeled

1 Pre-heat oven to 200°C (180°C fanforced). Line oven trays with baking paper. Cut beetroot into halves or wedges.

Spread beetroot and onion over one tray and drizzle with oil and thyme leaves. Season well.

Roast for 25 minutes, or until tender and well roasted.

2 Spread carrots over another tray, drizzle with some oil and sprinkle with cumin seeds.

Season well. Roast for 20-25 minutes or until tender. In the last several minutes of cooking, add almonds to the oven, cook until golden.

3 For the spread, combine the Bulla Sour Cream, tahini, lemon juice and honey.

4 To serve, place tahini spread over the base of serving platter, top with carrots, beetroot, onion, parsley, almonds and pomegranate seeds. Squeeze with some lemon and enjoy.

MERINGUES

1 Pre-heat oven to 110°C (90°C fan-forced).

Line 2 oven trays with baking paper.

2 Place egg whites and a pinch of salt into the bowl of an electric mixer, beat until firm peaks form.

Gradually add the sugar a tablespoon at a time, until well incorporated and the mixture is thick and glossy.

3 Spoon mixture into a large piping bag with a star shaped nozzle. Pipe 16 x 5cm round swirls onto paper and bake for 1 1/2 hours. Turn the oven off and allow meringues to cool in the oven.

4 To assemble the tree, place meringues onto a large serving board in the shape of a tree. Dollop on whipped Bulla Thickened Cream and decorate with berries and mint.

1 red onion, cut into small wedges Olive oil 2 sprigs thyme 2 bunches of Dutch carrots, washed,trimmed & peeled 1 tsp cumin seeds Salt flakes & freshly ground pepper 1/2 cup Bulla Sour Cream 1 tbsp tahini 1 tbsp lemon juice 1/4 tsp honey 2 tbsp slivered almonds 1/2 cup parsley leaves Pomegranate seeds Lemon, to serve

24

Serves | 6

Preparation Time | 15 mins

2 extra large egg whites, at room temperature 1/2 cup caster sugar ASSEMBLY / FINISHING 300ml Bulla Thickened Cream, whipped Berries & mint, for serving

Bulla Dairy Foods is one of Australia's oldest family dairy companies and has been producing products of the highest quality since 1910.

Cooking Time | 25 mins

Makes | approx. 16 meringues

Preparation Time | 20 mins

Cooking Time | 1 1/2 hrs

25

C hristmas C haracter B rownies

INGREDIENTS

METHOD

40ml vegetable oil, plus extra for greasing

1 Preheat the oven to 180°C (160°C for fan assisted oven).

Grease a 20cm round shallow loose-based cake tin, and line the base with baking paper.

2 Make up the brownie mix as directed on the box with the oil, eggs and water. Spread the mixture evenly in the prepared tin. Bake for 30-35 minutes or until a round bladed knife inserted 5cm from the edge of the tin comes out clean.

Transfer to a wire rack and leave to cool completely in the tin (about 45 minutes).

3 Remove the brownie from the tin and place on a chopping board in the freezer for about 30 minutes. Remove the lining paper and cut into 12 even-sized triangles (see Tips).

4 To decorate the Santa brownies: spread the tops of 4 brownie triangles with 50g of the vanilla frosting. Roll the red icing out thinly on a surface lightly dusted with cornflour and cut out 4 triangles for the Santa hats (see Tips). Press one onto each brownie. Press the chopped mini marshmallows around the wide base of each brownie to resemble beards. Add mini red or pink sugar-coated chocolate buttons for noses and use the black writing icing to add eyes and a mouth to each brownie.

Cut the 2 reserved mini marshmallows in half and attach to the point of each hat with a little white writing icing.

Use white writing icing to trim the base of each hat.

1 box Betty Crocker™ Triple Chocolate Brownie Mix 2 extra large eggs ½ cup vegetable oil 1 tbsp water FOR THE DECORATION Tub of Betty Crocker™ Creamy Deluxe™ Vanilla Flavoured Frosting 20g Fondant icing Cornflour, for dusting 15g mini white marshmallows, finely chopped, reserve 2 whole 8 red or pink sugar-coated mini chocolate buttons Small tubes black & white writing icing 4 chocolate sticks Raspberry licorice 1 mini orange jelly bean, quartered length ways Green & Red food colouring paste or gel White sprinkles 8 mini yellow jelly beans

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Servings | 12 Brownies

5 To decorate the snowman brownies: spread the tops of 4 more brownie triangles with another 50g of the vanilla frosting. Cut a 3cm piece from each chocolate stick then cut 4 more pieces (each one gradually getting smaller) from each stick.

Press the pieces onto the top of each triangle to resemble a hat.

Add and cut to size, a short piece of raspberry licorice for a trim. Use the black writing icing to dot 2 eyes and 3 buttons on each snowman and add an orange jelly bean quarter for the nose. Cut short lengths from the rest of the raspberry licorice and press onto the brownies to resemble a scarf.

6 To decorate the elf brownies: spread a little of the remaining frosting onto the bottom third of each of the 4 remaining brownie triangles. Use green food colouring paste or gel to colour the remaining frosting green.

Spoon the frosting into a disposable piping bag fitted with a medium writing nozzle.

Pipe zig-zag lines over the rest of each brownie to resemble hats. Add the white sprinkles to the hats for trims and bobbles.

Roll white fondant into small eyeball circles. Press these with 1 red or pink sugar-coated mini chocolate button for a nose onto each brownie. Press 2 mini yellow jelly beans to each brownie to resemble ears.

Total Time | 3 hrs 20 mins

BETTY'S TIPS 1 Freezing the brownie for a short while will make it easier to cut with less crumbs. For even-sized triangles, make a 20cm round template of baking paper and cut in half, then cut the half into a quarter and finally cut the quarter into thirds to use as a guide when cutting.

2 Before you begin icing, turn the brownie over so you decorate on the base side.

This way no brownie flakes will get caught in the icing when you are decorating.

3 Use a small paper template as a guide when cutting the triangular-shaped hats for the Santa brownies; it needs to measure 2.5cm across the base and 5cm along the sides.

C upcakes for Santa INGREDIENTS

METHOD

1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix

1 Preheat the oven to 180°C (160°C fan forced). Line 2 x 12 hole muffin pans with 18 paper cupcake cases.

2 Make up the cake mix as directed on the box with the eggs, butter or oil and milk or water. Divide the mixture evenly between the cupcake cases.

3 Bake for 18-22 minutes or until risen and just firm to the touch.

Leave in the pans for 5 minutes, then transfer the cupcakes to a wire rack and leave to cool completely (about 30 minutes).

4 Mix the sachet of frosting from the cake mix box with the 120g of frosting. Place 85g of the frosting in a bowl and beat in enough red food colouring gel or paste to give a bright red colour.

Spread a thin layer of the uncoloured frosting over two-thirds of the top of each cupcake. Spread the red frosting over the rest of each cupcake to resemble Santa hats.

3 extra large eggs 80g butter, melted or 1/3 cup vegetable oil 2/3 cup (150ml) milk or water FOR THE DECORATION 120g Betty Crocker™ Creamy Deluxe™ Vanilla Flavoured Frosting Red food colouring gel or paste 25g desiccated coconut 18 red sugar-coated chocolate beans 36 milk chocolate chips 18 mini white marshmallows

Servings | 18

5 Sprinkle desiccated coconut around the white frosted edge of each cupcake to resemble a fluffy beard, pressing down gently. Add a red sugar-coated chocolate bean and 2 chocolate chips to each cupcake for noses and eyes. Add a mini marshmallow to one side of the red frosting for the bobble on the hat of each cupcake.

BETTY'S TIPS 1 You can make and freeze the undecorated cupcakes up to a month in advance. Defrost at room temperature for 1-2 hours before decorating.

Add a sprinkling of glimmer sugar 2 to the red Santa hat, if liked, for an extra bit of festive sparkle.

3 Store the decorated cupcakes in an airtight container in a cool place for 3-4 days.

Preparation Time | 50 mins

Total Time | 1 hr 50 mins

For more delicious recipe ideas visit... bettycrocker.com.au/recipes

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McCain frozen Peas are picked for perfection & snap frozen to maintain the best quality and minimise nutrient loss! The ideal vegetable staple for your freezer to celebrate any family feast!

McCain Pub Style Chips are crispy, golden and perfectly seasoned.

They pair beautifully with McCain Super Juicy Corn. Enjoy them alongside your favourite pub inspired meal, such as these delicious fish tacos, or as a side on their own.

Spicey Smahed Pea Burger

Fish Tacos with C orn Salsa INGREDIENTS

METHOD

1 cup red cabbage finely sliced

1 In a small food processor or blender, blitz the avocado, garlic, yoghurt & lime juice till smooth. Set aside.

2 To make the salsa, in a hot pan or grill pan, lightly char half of the corn kernels till slightly blackened. Allow to cool, then mix in the remaining corn kernels with the diced onion, spring onion and chopped coriander. Set aside.

3 Finely slice the red cabbage.

4 Cook the fish bites according to packet directions.

1 packet frozen crumbed fish bites or crumbed fish fillets (approx. 350g-500g) 1 x 750g packet McCain Pub Style® Extra Crispy Chips

INGREDIENTS

METHOD

2 cups of roasted sweet potato (tip: save from leftovers is best!)

1 Mash roasted kumara/sweet potato and McCain Peas with all other ingredients until well combined.

2 Shape into four firm patties.

3 Heat oil on BBQ and fry until golden brown then flip and fry other side.

4 Serve with a garden salad and crunchy corn chips or on a burger, with a side of guacamole and a dollop of sour cream.

8-10 small taco tortillas

180g (1 cup) McCain Peas, thawed ½ cup crumbled feta 2 tsp dried cumin powder 2 tbsp finely chopped coriander 2 tbsp finely chopped fresh chili 1 tbsp oil to cook on BBQ

GUACAMOLE 2 ripe avocados, peeled & pitted 1 garlic clove, optional 3 tbsp Greek yoghurt 1-2 limes juiced

5 Cook the McCain Pub Style® Extra Crispy Chips according to packet instructions. Carefully remove from the oven.

6 In the same pan lightly toast the tortillas on both sides.

7 To assemble the tacos, smear the tortilla with guacamole.

Add sliced cabbage, top with fish bites and McCain Pub Style® Extra Crispy Chips. Add the salsa and garnish with coriander & squeeze with fresh lime. Serve extra chips in a bowl on the side.

SALSA 1 ½ cups McCain frozen corn kernels, thawed ½ small red onion, finely diced 3 spring onions finely sliced 3 tbsp coriander leaves, chopped

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Serves | 4

Preparation Time | 10 mins

Total Time | 8 mins

Serves | 4

Preparation Time | 30 mins

Total Time | 25 mins

29

Pineapple Mo ji to

Tequila Sunrise

INGREDIENTS

INGREDIENTS

½ lime, cut into wedges

30ml Tequila

6 mint leaves

½ cup Tropical V8 Juice

1 passionfruit

1 cup ice

½ cup Pineapple Passion V8 Juice

2-3 teaspoons grenadine

40ml coconut rum (Malibu)

Orange slice & maraschino cherry to garnish

½ cup soda water 1 cup Ice

METHOD

Pineapple wedge & mint to garnish

Scotch

Place tequila and V8 juice in a tall glass. Mix. Add ice and slowly trickle grenadine down the side of the glass. Do not mix. Garnish with orange and cherry.

Place lime and mint in a glass.

Using a muddler, crush up lime and mint. Add passionfruit, rum and V8 juice. Add ice and stir. Top with soda and garnish with pineapple wedge and mint. Enjoy!

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INGREDIENTS

METHOD

250g Arnott’s Scotch Finger Biscuits

1 Line a 24 x 13 x 6.5 cm baking tin with baking paper.

Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse until combined.

2 Set aside while you make the ice cream.

3 In a large bowl combine cream and condensed milk.

Using an electric mixer, beat the mixture for approx.

3 minutes until firm peaks.

600ml thickened cream 395g can condensed milk 1 cup frozen mixed berries

For more recipes like this, visit arnotts.com/recipes

Serves | 1

Preparation Time | 5 mins

inger &

Berry Ice Cream C ake

100g unsalted butter, melted

METHOD

F

Preparation Time | 20 mins

4 Spoon 1/3 of the scotch finger crumb mixture into your baking tin and press down to form a base. Add in half the ice cream mixture, and layer with frozen mixed berries and another 1/3 of the biscuit crumb mixture.

5 Top with remaining ice cream and biscuit crumb mixture.

Place in freezer overnight.

6 To serve, turn out onto a platter and top with extra fresh berries.

Chill Time | overnight

Looking for something gluten free? Simply substitute with our Arnott’s Gluten Free Scotch Finger

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Limoncello Tiramisu

INGREDIENTS

METHOD

400g Savoiardi Lady Finger Biscuits

1 For lemon curd, combine sugar, butter, lemon juice and egg yolks in a medium saucepan, whisk until smooth.

2 Cook over low heat, stirring continuously, until thickened.

3 Strain the curd through a fine sieve and refrigerate overnight to set.

4 For syrup, place sugar and water into a small saucepan, bring to the boil then simmer until the sugar dissolves. Add Limoncello and set aside to cool slightly.

5 Cut the biscuits in half diagonally with a serrated knife.

6 For mascarpone cream, whisk all ingredients in a stand mixer until stiff peaks form.

7 To assemble, dip biscuits briefly into the Limoncello syrup and place into the base of a 20cm diameter deep glass bowl.

Dehydrated lemon slice to garnish LEMON CURD 360g caster sugar 280g unsalted butter 240ml lemon juice 12 egg yolks MASCARPONE CREAM 500g La Casa Del Formaggio Mascarpone 300ml thickened cream 100g caster sugar 1 tbsp vanilla extract LIMONCELLO SYRUP 400g caster sugar 400ml water

8 Add a third of the mascarpone cream and spread evenly with a spatula.

9 Add a third of the lemon curd and spread evenly with a spatula.

10 Add another layer of Limoncello syrup dipped biscuits, followed by a third of the mascarpone cream and lemon curd, spread evenly with a spatula.

11 Add a final layer of Limoncello syrup dipped biscuits.

Summer Bocconcini Pasta Salad

12 Cover and refrigerate the tiramisu overnight, as well as the remaining mascarpone cream and curd.

13 To serve, add the remaining mascarpone cream in a large swirl and drizzle over the remaining curd.

14 Garnish with a dehydrated lemon slice.

¼ cup Limoncello

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Serves | 10-12

Preparation & Cooking Time | 90 mins (+ overnight refrigeration)

INGREDIENTS

METHOD

2 x 220g tubs La Casa Del Formaggio Cherry Bocconcini

1 For the pesto dressing, place the garlic and a pinch of salt into a food processor, blitz until roughly chopped, add pine nuts and blitz until a rough paste forms.

2 Add basil, process until finely chopped then drizzle in the olive oil to emulsify.

3 Add parmesan and pulse to combine.

4 Cook pasta according to packet instructions, dress with olive oil and season with salt & pepper and allow to cool.

5 To assemble, place pasta into a trifle bowl and top with a layer of pesto dressing.

6 Mix together bocconcini and tomatoes in a large bowl, season with salt & pepper and place on top of the pesto.

7 Mix together lettuce leaves, cucumber and zucchini in a large bowl, season with salt & pepper and arrange on top.

8 Drizzle with extra olive oil just before serving.

500g spiral pasta ¼ cup olive oil + extra to finish Sea salt & cracked black pepper 2 punnets assorted cherry tomatoes, halved 2 cups mixed lettuce leaves 4 baby cucumbers, thinly sliced lengthwise 1 zucchini, spiralised PESTO DRESSING 1/3 cup La Casa Del Formaggio Grated Parmesan 1 garlic clove ¼ cup toasted pine nuts 2 cups basil leaves ¼ cup olive oil

Serves | 8-10

La Casa Del Formaggio is a South Australian owned and operated family business that has been crafting a range of Italian-style fresh cheeses for over 35 years. Our name means “The House of Cheese” which is precisely where it all started – in the kitchen of Gerardo and Rosa Cicchiello. Rosa would make her famous fresh Ricotta on a stove in the rear kitchen.

Word spread and soon the family decided to focus on cheesemaking full time. Today, the La Casa Del Formaggio team, led by their son Claude, employs over 150 staff members, and milk is sourced from local dairy farmers in the best dairy regions of South Australia. The company proudly partners with community minded supermarkets such as Romeo’s to offer its range of fresh cheeses and creams including Bocconcini, Burrata, Mozzarella, Ricotta, Parmesan, Haloumi, Mascarpone and Double Cream.

Preparation & Cooking Time | 30 mins

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Honey Joys INGREDIENTS

METHOD

90g butter

1 Preheat oven to 150°C. 2 Line 24 hole patty pan with paper cases.

3 Melt butter, sugar and honey together in a saucepan until frothy.

4 Add Kellogg’s® Corn Flakes and mix well.

5 Working quickly spoon into paper patty cases.

6 Bake in a slow oven 150°C for 10 minutes.

7 Allow to cool then serve.

1/3 cup sugar 1 tablespoon honey 4 cups Kellogg’s® Corn Flakes

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The delicious taste of honey combined with the crunch of Kellogg's® Corn Flakes makes this treat a family favourite.

These sweet little morsels are so easy to make and are a great party food.

®/TM Trademarks of Kimberly-Clark Worldwide, Inc. or its affiliates, or used with permission. © KCWW.