With about 3 weeks to go till ‘you know what’, now would be a good time to start planning a few gifts for special people that come from your very own kitchen. I personally love to both give and receive homemade treats particularly if they resemble something straight out of the David Jones food hall! I have a few ideas already posted on here, so bookmark this page as it will guide you to a few of those.
Have you checked out the price of Pesto’s lately? When freshly made from a delicatessen or specialty store, they not only come in ugly plastic containers, you might as well open your wallet and allow them to help themselves! SO try this recipe for Pesto and purchase some pretty jars from your favorite home-wares store, tie with ribbon, and perhaps include a pkg of gourmet dried pasta. Voila, beautiful homemade gift!
Another idea is a fragrant box of crackers…try these on for size. Wrap in a tube, add a wedge of favorite cheese and a jar chutney (no recipe on here yet!)…gift two sorted!
I think my almost absolute fave at Christmas is Panforte and if I say so myself, this is an excellent recipe! Slice into thin wedges, dredge generously with icing sugar, wrap in cellophane, lots of ribbon…several gifts, if you manage to resist eating them yourself!
Most people anticipate some cookies/biscuits at some point throughout the season, and these are extraordinarily good and kind of more adult than not! You can find gusseted cellophane bags quite easily at this time of year, which are perfect for gift wrapping them. A little ribbon, a tag, perhaps even a copy of the recipe attached and again, easy gifting!
Today’s new offerings are so cute! Very DJ and oh so easy!
Recipe Two; two in one post, I hear you cry! It is Christmas after all, and I *do* love all my commenters...take note those of you who silently lurk!) is for Passionfruit Curd, an excellent gift for all occasions, so pretty when in a clear jar, decorated with ribbon and perhaps given with a fresh loaf of Brioche! Oh Heaven!
- 1 lime, zest
- 370 g white chocolate
- 45 g organic extra virgin coconut oil
- 170 g whole glace clementines OR glace orange slices
- 30 g coconut chips (available at asian stores)
- 50 g puffed rice
- 50 g craisins
- 1 lemon, zest
- 2 lemons, juice
- 200 g unsalted butter
- 220 g caster sugar
- 1 egg
- 3 egg yolks
- Pinch Pink Salt Flakes pink salt flakes BUY
- 1 Tin passionfruit pulp or fresh pulp from 2 passionfruit
Place zest and chocolate into Thermo bowl and mill 10 sec/speed 9.
Add coconut oil and melt 6 min/37℃/speed 1-2.*
Meanwhile, dice the glace clementines/oranges.
Add all remaining ingredients and mix 20-30 sec/Reverse/speed soft.
Spread into lined 15cm baking tin and refrigerate. When completely set, turn out onto chopping board and slice into thin slices. OR slice to fit acetate box of choice and tie with ribbon.
Place all ingredients except passionfruit pulp into Thermo bowl and cook 10 min/80℃/speed 4.
Check consistency to see if you are happy with its spreadability! Add a few minutes at the same temperature if necessary.
Add passionfruit pulp and stir 3-5 sec/Reverse/speed 3 until just combined.
Decant into pretty glass jars or use drinking glasses then cover with cellophane or fabric. Keep refrigerated until gifted. These should keep for around 2 weeks in the fridge. It makes a stunning filling for mini tarts. Use a sweet shortcrust pastry recipe and line mini tartlet pans with pastry. Dollop some passionfruit curd into each case and bake for approximately 10-15 minutes until golden and fragrant.