yummy

A cheese Christmas wreath

So we went to a Christmas in July dinner last week and I wanted to take something special to add to the Christmas spirit. I think I ended up with a Christmas look and, as everyone kept coming back for more, a yummy treat all in one.

Baked cheese Christmas wreath on a wooden board

Making the cheese Christmas Wreath

 

In the simplest of terms, I prepared a baked cheese and surrounded it with green and some red ‘decorations’.

Ingredients

325 g ricotta cheese
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped grilled red capsicum

decent handful of rocket leaves
bunch of basil
cherry tomatoes (or use stuffed bell capsicums)
couple of pieces of grilled capsicum, sliced into strips
some roughly chopped parsley leaves as a garnish

Method

The baked cheese is very easy and based on a recipe from Taste – I just adjusted it by using herbs we had growing at home and added the capsicum to give it more Christmas colour! Basically, you just mix the ingredients and bake it in a cake tin.

Baked cheese wreath before cooking

After 25 minutes baking, I turned the cheese onto the serving board facing up (ie don’t just turn the tin upside onto the serving dish! Facing up has a bit of colour showing and keeps a better shape as the top is firmer than the bottom of the cheese.) I decided to have a rustic look so used a wooden chopping board underneath the wreath.

Once it had cooled a little, I surrounded it with rocket and basil leaves.

I then added some Christmas baubles (being cherry tomatoes and stuffed baby capsicums).

baked cheese surrounded by green leaves to form a Christmas wreath

For fun, I draped capsicum strips over the baked cheese and greenery as ribbons of tinsel and then scattered chopped parsley leaves over it all for flavour and to break up the red decorations a little.

Baked cheese Christmas wreath on a wooden board

I was really pleased  with my Christmas cheese wreath – it looked festive and tasted delicious!

Do you think this would be a good snack to leave out for Santa (well maybe leave in the fridge for him to get if it’s a hot  night!)?

 

Santa’s 20 cent biscuits (millionaire’s shortbread)

Some years ago, my daughter called the shortbread we made for Santa 5 cent biscuits (why? who knows! She was only 2 at the time!) We’ve now found a recipe for millionaires shortbread in a school book and this year we’ll make 20 cent biscuits 🙂

Make shortbread as usual  and let it cool.

Heat a tin of condensed milk with 25g brown sugar and 25g butter until it simmers – don’t leave it to sit or it’ll stick. Keep stirring as it cools and thickens.

Spread the caramel over the shortbread and let it cool completely.

Leaving Santa a snack of shortbread on Christmas EveMelt some good chocolate ( a 250g packet gives a generous covering plus a little reward for the chef!) and pour it over the top.

Cool, slice and put on a plate for Santa – or for me! Yummy and easy – what more can you ask for in a recipe!

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