It’s feeling very festive at HouseGoesHome this week. There’s a Christmas tree twinkling in the living room and lots of holly scattered around the house (ouch!). Even the bathroom is still sporting its Santa toilet seat cover. Why? Because it’s Christmas in July, of course! And I’m still celebrating.
Last weekend, turkey sausages were on the menu – whole turkeys were just a little too pricey and fussy to prepare at this time of year. Husband barbecued the snags while I served up roast potatoes, steamed veggies, silverbeet gratin and my sister’s famous cous cous salad.
This weekend, Nonna and Pop are visiting for a Christmas in July feast. I figured it was a good excuse not to dismantle the tree for the week. Plus I have lots of leftover ingredients and bon-bons to plough through. Plus it’s fun.
Over at Village Voices, I’ve blogged my the recipes for silverbeet gratin, chilli crab dip in a cob, baked brie with walnut praline, Christmas cake strudel and reindeer cupcakes.
To check them out, click through to …
I’m so thriled with the reindeer cupcakes, inspired by my clever school mum friend Mel, that I’m publishing the recipe here, too.
RECIPE: RUDOLPH CUPCAKES
- 125g butter, melted
- 3/4 cup caster sugar
- 1 teaspoon of vanilla
- 2 eggs
- 1 & 1/2 cups self-raising flour
- 1/2 cup milk
- 12 red patty cases
- White icing
- Chocolate tiny teddies
- Mini M&Ms
METHOD: Beat butter and sugar with electric mixer until creamy. Add eggs one at time, beating after each. Add flour and milk, beat again. Place red patty cases in a 12-hole cupcake tray and pour in mixture. Bake for 15 minutes or until golden. Cool. Ice with white icing. Decorate with two Tiny Teddies for antlers, two brown Mini M&Ms for eyes and a red Smartie for a nose.