Gifts from the kitchen mean the world because they take time to prepare and are a thoughtful way to show you care. Wrap them up with a kitchen gift and give them out for loved ones to enjoy this Christmas.
Mango and Ginger Chutney
- 3 mangoes, stoned, peeled, chopped
- 2 brown onions, coarsely chopped
- 2 cups (500ml) apple cider vinegar or malt vinegar
- 3½ cups (770g) white sugar
- 1 tbs finely grated ginger
- 1 tbs salt
- 1 tsp mixed spice
- 1 tsp curry powder
- 1 tsp ground cumin
- ¼ tsp ground cloves
- Add the mango, onion, vinegar, sugar, ginger, salt, mixed spice, curry powder, cumin and cloves into a large heavy-based saucepan over high heat. Bring to the boil.
- Reduce heat to medium-low and cook, stirring occasionally, for 1½ hours or until mixture thickens. Remove from heat.
- Ladle hot chutney among sterilised preserving jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely. Label and date.
Jam & Almond Shortbread Stars
- 125g butter, softened
- ¼ cup (55g) caster sugar
- 1 cup (150g) plain flour
- ¼ cup (30g) almond meal
- 1 tsp almond essence
- ½ cup (160g) raspberry jam
- 50g dark or white chocolate melts, melted
- Preheat oven to 160°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until it turns pale and creamy.
- Add the flour, almond meal and almond essence. Stir until dough just comes together then turn onto a lightly floured surface. Gently knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 mins or until firm.
- Roll out the dough on a lightly floured surface to a 3mm-thick disc. Use a 6cm star- shaped cutter to cut 24 stars from the dough, rerolling excess. Place on the lined trays.
- Use a 2cm star cutter to cut out the centres of half the stars and add to the trays. Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Set aside on the trays to cool.
- Heat the jam in a small saucepan for 3 mins or until jam just melts. Strain through a fine sieve into a bowl. Spread a little jam over the uncut stars. Top with the whole stars. Use a small spoon to fill the centres with a little extra jam. Set aside to set.
- Place the chocolate in a small plastic bag and cut off 1 corner. Drizzle over the biscuits. Set aside for 10 mins to set.
- 300g milk chocolate, chopped
- 200g dark chocolate, chopped
- 30g butter
- 280g pkt raspberry & vanilla marshmallows, chopped
- 100g mini pretzels
- 133g pkt Oreo cookies, chopped
- 50g raspberry lollies, chopped
- ¼ cup (35g) toasted pistachios, chopped
- ¼ cup (40g) toasted almonds, chopped
- Star-shaped marshmallows, to decorate
- Grease and line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
- Place the combined chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5-6 mins or until the chocolate melts and the mixture becomes smooth. Remove from heat.
- Fold chopped marshmallow, pretzel, Oreo, raspberry lolly, pistachio and almonds into the chocolate mixture. Spoon into the prepared pan.
- Sprinkle with star-shaped marshmallows. Place rocky road in the fridge for 1 hour or until set. Cut into bars or pieces to serve.
TIP: Pack it your way – cut the rocky road into bars to wrap with baking paper and string, or cut into pieces to pop into pretty jars or canisters.
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