I love baking during the weeks leading up to Christmas. The smell of Christmas fills the house. Lovely. This year is a hectic one but I always try to make time for family baking time.
This year, I was introduced to the Bulla butterscotch cream. And I tell you, Oh my goodness, it is amazing stuff. First of all, I love anything butterscotch. And, to make it even easier, it's already whipped so its good to go straight from the tub.
I've tried this cream with bought gourmet mince pies and with home made caramel waffles. It goes well with everything. Just dollop on top of just about anything.
I made Christmas caramel waffles to go with the cream. The added caramel choc bits make it so moorish. The spices give it that Christmas smell and taste. You can make this for Christmas morning or if you want, any time of the year. Why not, right?
2 cups self raising flour
1tsp ground cinnamon
1/2 tsp ground ginger
1 tsp vanilla bean paste
2 eggs, separated
170ml full cream milk
90g melted butter
1 cup caramel choc chips
2 tbs caster sugar
Bulla butterscotch cream
Preheat waffle maker.
In a bowl, combine the flour, cinnamon, ginger, vanilla bean paste, egg yolks, milk, butter, water and caramel chips. Stir to combine.
In a separate bowl, beat the egg whites until soft peaks then gradually add the caster sugar. Keep beating until thick and glossy.
Gently fold the egg whites into the batter mixture.
Spray the waffle maker with a little oil and spoon some of the waffle mixture onto the waffle mould ensuring the mixture fills the mould. Cook for 3-4 minutes until golden.
Serve with a dollop of the Bulla Butterscotch cream.
Bulla butterscotch thick dollop cream 200ml is now available at selected Coles, IGA and independent supermarkets. RRP $2.99. Get them now while stocks lasts.
I had complimentary samples courtesy of Mkt Communications and Bulla Dairy Foods.
My three days of eating was full of not only food but was full of family, love and laughter.
The past few months have been a really busy time. Christmas, this time has been dedicated to spending quality time with the family. Time goes so fast and I don’t want to miss any part of it. Working 7 days a week at the shop can make that a little difficult but I’ve learnt to make time for not only with my husband and children but also with my mum and dad.
I hope everyone had a fantastic Christmas, just like me.
My Christmas celebrations started a month before. I held my annual Christmas Cocktail party for family. You can see the post here.
I started my Christmas baking two weeks before the big day. I wanted the house to be filled with the smell of Christmas. I found a recipe for cute mini chocolate pudding cookies. You can get the recipe here. With the left over cookie dough I made black and white cookies and tea cup cookies.
I made mini gingerbread houses for the family to decorate. I think the children did a better job than I did.
Noche Buena was held at my parent’s house. Dad worked hard on the barbequed lamb, pork and pork tocino (sweetened cured pork) and all was beautiful and delicious. Mum also had roasted chicken maryland and cooked up an amazing paella. Sis in law and I made salads to complete the feast.
For dessert, my cousin brough along a box of sweet mangoes. Sis in law made a delicious chocolate and honey cashew bombe wtih mocha sauce.
My contribution was a Christmas Wreath pavlova. I got the idea from Donna Hay’s Magazine, Christmas issue however, I decorated mine with fruit with Christmassy colours.
After the children opened their Christmas stocking presents, we started the day off with waffles with crispy bacon and maple syrup. Hubby made a buck’s fizz for me to drink while I cooked up breaky.
The chidren then opened up their main presents. Santa was very kind to them this year. To see some of their presents, you can go to Deanna’s blog post here.
For our Christmas lunch, we had goose. I used Jamie Oliver’s recipe. So easy and so tasty. Our sides consisted of roast potatoes cooked in beef dripping, cauliflower cheese, corn cobs, pigs in a blanket, mashed swede and carrot and brussel sprouts with bacon. Needless to say, we were completely full after our lunch.
For dessert, we had choc-honeycombe ice-cream pudding. A quick and easy cake, I adapted from super food ideas Magazine, December issue. Hubby also had my Christmas cake which I started 2 months ago. It’s the usual recipe I use, which you can get here, but I added chocolate chips to this one just to change it up a bit.
For late supper, we had my home made country pate with Cheddar cheese and crustini. I made the pate about 4 days before. I try to make this every Christmas so it’s sort of a Christmas tradition in my house now.
Boxing day is traditionally spent at my mother in law’s. As we don’t get to see her on Christmas day, the Moore families head over to her house to celebrate a late Christmas. She put on a lovely spread of roast turkey and ham, assorted roasted vegetables. As usual, we go home with full bellies.
For dessert we had a mango cheesecake and a pavlova. Yum.
As you can see my Christmas was fabulously filled with delicious food and fantastic company.
This month’s theme for the Kulinarya Cooking Club is Noche Buena. A Noche Buena feast in the Philippines is a grand family affair on Christmas eve.
I love a feast. I love a feast even more during Christmas. Typical food that is served up on Christmas eve is lechon (roast suckling pig), pancit (noodles) and hamon (ham). Food seems to be more special during this time of the year, even the most simplest of dishes like barbecued prawns marinated in lemon and lime.
Growing up in Australia meant that our Christmas is during the Summer. Unlike the white Christmases of our American and English friends, Australians enjoy the balmy evenings standing next the barbeque on Christmas eve. As a Filipino Australian, my love for seafood is doubled. So what better Noche Buena dish to cook than barbequed prawns. I served my prawns with a big bowl of pasta salad, Filipino style.
There really isn’t a recipe for this as the prawns are simply marinated in lime juice and olive oil for about 30 minutes then barbequed for a couple of minutes on each side. The pasta salad is macaroni with mayonnaise with carrot, corn, pineapple, cucumber and cheese. Yum! I loved these growing up and as an adult, I still love it. No Filipino feast is complete without it.
I’m looking forward to this year’s Noche Buena at my parent’s house. I know there will be a great feast with my family.
Please check out everyone else from the Kulinara Club cooked up for their Noche Buena feast here.