Easy & Delicious Christmas Recipes

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Telephone: (08) 6101-1190

GINGERBREAD TRIFLE

1. Divide thickened cream evenly between two bowls. Add the dulce de leche to one bowl and whisk until thickened. Add sour cream and icing sugar to second bowl and whisk until thickened.
2. Cut cake into 2cm-thick slices, then layer one-third of slices over the bottom of a 3L (12-cup) trifle dish. Drizzle with one-third of the marsala, sprinkle over one-third of the cinnamon, then one-quarter of the gingerbread crumbs.
3. Top with one-third of the dulce de leche mix, then onethird of the whipped cream mixture. Repeat layering process twice, finishing with remaining biscuit crumbs.

Recipe by Warren Mendes for Delicious Australia.

1. To prepare crab, lift triangular flap underneath the belly and remove, then lift top shell away from body and reserve. Remove gills and yellow ‘mustard’ from crab body, discard, then remove and flake the meat, and transfer to a bowl. Clean top shells in water and dry. Set aside.
2. To assemble, combine crab meat, mango, onion, coriander and chilli in a bowl and toss gently. Lay top shells upside down on a platter and divide crab mixture evenly between them. Top with avocado and serve with lime wedges.

Recipe by Andy Harris for Gourmet Traveller Australia.

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