LAST MINUTE CHRISTMAS RECIPES THAT REQUIRE SOME OR NO COOKING AT ALL
Whether your charm comes from eating chips out of a bag, sipping wine in the sun or working with seasonal fresh produce to create wholesome food for your guests, one thing is for sure…no matter how you celebrate the summer – sharing a meal with your friends and family is the best part of any holiday or festivities!
Here are super easy recipes that require require barely or almost no cooking — more time relaxing and less time in kitchen 💗
To get started — Baked Brie
This incredibly easy, melted cheese dip is a total crowd-pleaser. You can try a few different topping combinations : pecan, dried cranberry and rosemary & honey or caramelised onion and bacon. Serve it with baguette and sliced pear.
2 tablespoons pecans or walnuts, finely chopped
2 tablespoons dried cranberries, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
1 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
Sliced baguette, crackers and pear slices for serving.
Let’s start with the Brie. Cut off the top rind and around it using a sharp knife and discard it. Put the full Brie in a small baking dish. (Alternatively you can also remove all the rind and cut the brie into pieces and place it in the baking dish.)
Top with some of the cranberry-pecan crumble, and leave some to scatter on and around the Brie once it’s ready. Cover the dish with foil and pop it into a 170C oven until the brie is melted and starts to bubble, about 20-30 minutes. Serve with bread, crackers and apple and/or pear slices for dipping. Drizzle some honey if you like your brie sweet.
To Drink —- Japanese Gin & Tonic
The ginger highlights the botanical flavours in the gin. Super simple and refreshing cocktail without any extra fluff.
50ml Gin [we recommend Roku Japanese Craft Gin for those beautiful botanical flavours]
Fresh ginger, sliced into thin sticks
Tonic water and ice
[Rosemary and sliced grapefruit for garnishing —- optional]
Add the gin and sticks of fresh ginger to an ice-filled glass and top with tonic water
Stir gently to combine
Garnish with rosemary and sliced grapefruit to make it festive!
Salad — Burrata with peaches, nectarines
This is the ultimate summer salad. It makes the not-so-talented-in the-kitchen look intuitive, cool and a master of flavours.
Burrata [2x packs]
2 tablespoons olive oil
Red pepper flakes [just a sprinkle]
1 preserved lemons
Handful cherry tomatoes, halved
Fresh basil and mint
Mix the olive oil and chilli flakes and set side. Coarsely slice the preserved lemons and set to one side. Arrange the balls of creamy burrata on their plate; then just before serving, roughly tear them open with your fingers, top with the lemon. Sprinkle with thyme (optional) mint and basil. Scatter the sliced fruit and tomatoes on top of the cheese. Drizzle with olive oil.
A simple and easy side — Rosemary Potatoes
The perfect golden baked potatoes is all about the technique and timing. If you get it right, this simple dish can elevate any family meal.
Finely Chopped rosemary and garlic
Heat oven to 200C/180C fan. Cut the baking potatoes and place them in a pan of cold water, bring to the boil and simmer for 5 mins. Meanwhile, put the butter and oil into a large, shallow roasting tray and heat in the oven. Drain the potatoes in a colander, giving them a good shake to fluff the edges up a little. Toss in the hot oil in the tray and roast for 20 mins.
Add the garlic and finely chipped rosemary the tray, toss well together and roast for a further 20-30 mins until the potatoes are crunchy and golden brown.