Christmas food

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Pavlova and fruit salad

Pavlova and fruit salad

Kiwi pav will be the Christmas dessert of choice for more than half of New Zealand families this year.

Don't toss the turkey!

Don't toss the turkey!

What to do when you're stuck with a fridge full of festive leftovers. Tips for melting chocolate

Tips for melting chocolate

Many of our recipes for edible Christmas gifts call for melted chocolate. Here are our hints for melting chocolate without ruining it. Stress-free Christmas cooking

Turkey

Catering for a crowd can be stressful, we asked Kiwi cook Annabel Langbein for some tips to make festive-season food easy.

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Chocolate nougat truffle eggs

25|0 Chocolate nougat truffle eggs200g dark Toblerone chocolate 200ml full cream 1½ Tbsp brandy 150g each of dark and white chocolate, for coating Edible gold powder, to decorate (from cake decorating and kitchen shops)

Chocolate volcano puddings

20|0 Chocolate volcano puddings20g unsalted butter, softened 1 tablespoon cocoa powder 1 tablespoon caster sugar 150g dark chocolate, chopped 150g unsalted butter, chopped, extra ¼ cup (35g) raisins 2 tablespoons dark rum 3 eggs 3 egg yolks 2 tablespoons caster sugar, extra ½ cup (35g) plain flour cocoa powder, for dusting thick cream or ice-cream, for serving

No-butter scones

20|7 No-butter scones2 cups (300g) self-raising flour 1 cup (250ml) skim milk ¼ cup (70g) low-fat yogurt ¼ cup (60ml) light olive oil jam, to serve

Chocolate and raspberry cup cakes

17|0 Chocolate and raspberry cup cakes1 quantity Chocolate Mud Cake mixture 150g frozen raspberries Chocolate ganache ½ cup (125ml) thickened cream 200g dark eating chocolate, chopped

Easy Easter truffles

16|0 Easy Easter truffles¼ cup cream
1½ cups dark chocolate or white chocolate buttons
½ tsp vanilla essence
½ cup chopped nuts, chocolate sprinkles or coconut

<i>Taste</i> Magazine March 2010 issue

14|5 Taste Magazine March 2010 issueMarch is probably the pick of the year as far as picnics go. The weather has settled and the humidity (especially in Auckland) has diminished. A picnic helps us hold on to the essence of summer in a nice and gentle way. In this month’s issue of Taste, food writer Luca Villari is in a nostalgic mood with his picnic recipes.

Easy chocolate brownies

14|10 Easy chocolate brownies185g dark chocolate, chopped 125g butter, chopped 2 eggs, lightly beaten 1 cup (220g) caster sugar 1 teaspoon vanilla extract 1 cup (150g) plain flour 2/3 cup (70g) walnuts, coarsely chopped

Mocha cupcakes

13|0 Mocha cupcakes1 tablespoon instant coffee granules ¼ cup (60ml) hot water 125g butter, softened ¾ cup (165g) caster sugar 2 eggs 1 tablespoon cocoa powder 1 cup (150g) self-raising flour 2/3 cup (80g) almond meal 125g dark chocolate, melted ¾ cup (180ml) buttermilk coffee beans, to decorate, optional Coffee buttercream 3 teaspoons instant coffee granules 1½ tablespoons hot water 185g unsalted butter, softened 2¼ cups (360g) icing sugar, sifted

Chocolate self-saucing pudding

13|0 Chocolate self-saucing pudding1½ cups self-raising flour
2 Tbsp cocoa
100g butter
½ cup sugar
1 egg, beaten
1 cup milk
1 tsp vanilla essence

Sauce
2 Tbsp cocoa
½ cup sugar
2 cups boiling water

Irish cream and dark chocolate mousse cake

12|0 Irish cream and dark chocolate mousse cake6 eggs, separated ½ cup (80g) icing sugar mixture ¼ cup (25g) cocoa powder 2 tablespoons cornflour 150g dark chocolate, melted 1 tablespoon water 600ml thickened cream 450g dark chocolate, chopped coarsely, extra 3/4 cup (180ml) Irish cream liqueur 1 tablespoon cocoa powder, extra

TasteFind out what's on offer in the March issue of Taste magazine

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