Scalloped Hasselback Potatoes with Cheddar
- 170g shredded Mature Cheddar cheese
- 113g shredded pepper cheese
- 1 c. heavy cream
- 3 cloves garlic, crushed with press
- 1 tbsp. packed fresh rosemary leaves, chopped
- 1Kg peeled potatoes
- Preheat oven to 220°C. Line rimmed baking sheet with foil. Grease shallow 2-quart oval baking dish.
- In a large bowl, combine Cheddar and pepper cheeses; transfer one-third to small bowl and set aside. To large bowl with cheeses, add heavy cream, garlic, rosemary, 1 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper.
- Very thinly slice potatoes; place in a bowl with cream mixture. With hands, toss until every slice is well coated. Arrange slices in baking dish, sides facing up until entire dish is tightly packed (some slices may not fit). Pour remaining cream mixture over potatoes.
- Place baking dish on a prepared baking sheet. Cover dish tightly with foil; bake 1 hour. Remove foil and sprinkle top with reserved cheeses. Bake 55 minutes to 1 hour 15 minutes or until potatoes are very tender and the top is golden brown. Let stand at least 15 minutes before serving.
Pine Cone Cheese Ball
- 2 (250g) packages cream cheese, softened
- 150g goat cheese, softened
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1/2 clove garlic, minced, or more to taste
- 1 pinch cayenne pepper, or to taste
- salt and ground black pepper to taste
- 1 cup whole almonds, or as needed
- 3 large fresh rosemary sprigs
- Stir cream cheese, goat cheese, parsley, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
- Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
- Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.
Fluffy Pumpkin Popovers
- 3 tbsp. melted butter, plus more for greasing cups
- 3 large eggs
- 1 c. milk
- 1 c. all-purpose flour
- 1 1/4 tsp. pumpkin pie spice
- 1/2 tsp. Kosher salt
- icing sugar
- Preheat oven to 180 degrees. Generously grease six (180g) custard cups or cups of popover pan with melted butter. Set on a rimmed baking sheet.
- In a blender, combine eggs, milk, 3 tablespoons melted butter, flour, pumpkin pie spice, and salt; blend until smooth. Pout about 1/3 cup batter into each custard cup, or fill popover pan cups half full.
- Bake 50 minutes, then quickly cut a small slit in the top of each popover to release steam; bake 10 minutes longer. Immediately remove popovers from cups, loosening with a spatula if necessary. Serve hot, dusted with icing sugar.
Rudolph The Reindeer Chocolate Brownies
- 1 Box Woolworths Brownie Mix
- Ingredients on back of Brownie mix (usually oil, eggs and water)
- Holiday Mint m&m’s (they come with red, white and green)
- melted chocolate (about 1/2 cup)
- Prepare brownies as directed and let cool.
- Cut brownies into rectangles and either frost or use the melted chocolate to stick on the reindeer face. See notes above for decorating options.
for 1 jar
- 200 g sugar
- 100 g (½ cup) butter
- 120 mL (½ cup) double cream
- ½ teaspoon sea salt
- In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
- Stir in the butter until melted.
- Stir in the double cream and allow to boil for 1 minute.
- Stir in the sea salt and then remove from the heat.
- Allow to cool before pouring in a clean, sterilized jar.
- Store in the fridge for up to 2 weeks.
Ice Cream Bomb
- 2l Vanilla Ice cream
- 1.5l Strawberry ice Cream
- 1l Chocolate Ice Cream
- 2 Crunchie Chololates, crushed
- 100g roughly chopped glazed cherries
- 100g roughly chopped strawberries
- 100g melting chocolate
- 1/2 cup cream
- 4 packets Maltesers
- Prepare 3 round dishes, small, medium and large any lining them with cling film
- Mix the crunchies and the vanilla ice cream. Place into the largest bowl and hollow out the middle to form a 2cm thick bowl form within the bowl.
- Mix the strawberry ice cream and the strawberries. Place inside the medium bowl and repeat the same as with the large bowl.
- Mix the chocolate ice cream and the chopped cherries and fill the small bowl.
- Place in freezer to set for atleast 2 hours.
- Make the ganache by melting the chocolate over low heat and stirring continuously. Once melted slowly add the cream and set aside to cool down.
- Take the ice cream out of fridge. Starting with the smallest bowl, remove the ice cream from the bowl and place flat side down onto a big plate. Do the same with the medium bowl, turn it over and place over the small ice cream. Repeat the same with the large bowl. Place back in fridge for 30 minutes to set.
- Once set, remove from fridge and pour room temperature ganache over the ice cream until covered.
Cover the ganache with the maltesers one row at a time from top to bottom.