RECIPES by CHRISTIE FYNN MORGAN & SHARA BARRELL | IMAGES by SHARA PHOTO
Can you believe it’s that time of year again! The first rains have fallen, the bush is thick and green and we’re witnessing all the new life that appears at this time of year. It’s Christmas time! In celebration of all things Christmassy, we teamed up with the gorgeous Shara Barrell from Shara B Photography to create a Christmas shoot in the bush. We threw together some delicious festive snacks and decorated a bush-themed Christmas table using earthy Hertex fabric, gold spray-painted dried aloe flowers and lots of glowing paraffin lanterns. Along with the delicious festive snacks you’ll read about below, we brought some colour to the table with plump, red cherries, placed in golden, antique bowls around the table.
Enjoy!
Baked Brie with Raspberry Coulis & Toasted Pecans
Ingredients
- 1 small round of brie
- 1 cup raspberry coulis (we used raspberry sauce from Kuhestan Organic Farm)
- ¼ cup pecans, toasted and coarsely chopped
- Selection of crackers, for serving
Method
- Preheat oven to 180º C. Unwrap brie and place it on a parchment-lined baking sheet. Bake for 14 minutes.
- While the brie bakes, place raspberry sauce in a small sauce pan over medium heat. Bring to a boil, and then reduce heat and simmer, stirring occasionally, until the juices are slightly thickened, about 12 minutes.
- Transfer brie to a serving platter and top with raspberry mixture. Sprinkle pecans over the top and serve warm with a selection of crackers or baked baguette.
Adapted from: flourarrangements.org
Blue Cheese and Caramelised Onion Triangles
Ingredients
- 4 sheets of phyllo pastry
- 50 g butter, melted
- 1 wedge blue cheese
- 2 tbs caramelised onion relish
- black sesame seeds
Method
- Using a pastry brush, brush the melted butter on 1 pasty sheet. Top with a second sheet and brush that with butter. Make sure to keep the remaining 2 sheets covered with a damp cloth to prevent them drying out.
- Mix the cheese and onion relish together to form a thick mixture.
- Cut the phyllo pastry into 5 long strips, 5 cm wide each.
- Spoon a bit of the cheese mixture into the bottom of a phyllo strip and carefully start folding the pastry up in triangles. Brush the last corner with some butter so that it can stick down.
- Repeat with the remaining phyllo pieces and cheese mixture.
- Sprinkle seeds on top of the triangles and place on a baking tray.
- Place in a 180ºC oven for 20 minutes.
- Serve immediately
