This is a great way to get the kids to eat healthy snacks over Christmas.
Santa Board Ingredients
The Santa Board is easy to build. You will need the following ingredients:
450g plain hummus
a few large pitted black olives, divided
30 cherry tomatoes, divided
3 large red peppers, cut into strips, reserving ½ top of a pepper
225g fresh mini mozzarella balls, drained and patted dry
340g cauliflower florets
340g broccoli florets
You will need a 20×13-inch board with a lip, or a platter to make the Santa Board.
Evenly spread the hummus onto a round white plate with a lip around the edge. Place the plate in the center of a large wood board or platter.
Press 2 large black olives for Santa’s eyes, a cherry tomato for his nose, and the ½ top of a bell pepper for his smile onto the hummus.
Layer the red bell pepper strips, starting from the top of the plate up to the top-right corner of the board to look like Santa’s hat.
Add a line of mini mozzarella balls to the top edge of the plate and a small pile of mini mozzarella balls to decorate the top of Santa’s hat.
Arrange the cauliflower for Santa’s beard, mustache, and eyebrows.
Place the remaining black olives, except for one, at the bottom of the board, around the cauliflower beard to look like Santa’s belt. Stack 3 club crackers at the very bottom center of the board with the remaining large black olive cut in half and the halves pressed together in the center of the top cracker to look like Santa’s belt buckle.
Divide the remaining cherry tomatoes on either side of Santa’s cauliflower beard, filling in from the olives up to the middle of the board.
Add the broccoli to the top left of the board and fan the club crackers along the right sight of the board.
The Santa Board can be made several hours in advance before serving, just wait to add the crackers. Cover with plastic wrap and keep in the fridge.
Created this for a party last night. It went down a treat with all of the guests.
Christmas Antipasto Platter
Serves 8 people
I think we all need cheering up at the moment. I made this the other day and it was unbelievably delicious. Try it ....you will love it.
1 3/4 Cups Plain White Flour, 225 grams
1 3/4 Cups Sugar, 350 grams
3/4 Cup Cocoa Powder, 67 grams
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla Essence, 5 mls
1/2 Cup Oil (I use Canola), 125 mls
1 Cup Milk, 250 mls
1 Cup Boiling Water, 250 mls
Basic Chocolate Icing
1 1/2 Cups Icing Sugar, 202 grams
1 1/2 Tablespoons Cocoa Powder, 9 grams
1 teaspoon Butter, melted, 5 mls
1 teaspoon Vanilla Essence, 5 mls
1-3 Tablespoons Water, 15-45mls
We had the pleasure of catering our first charity lunch hosted by Bee at her fabulous villa in El Paraiso, perfectly organised by Debby, all donations raised went to Age Concern . 17 lovely ladies attended and all had a great afternoon. They enjoyed the buffet so much that they want to do it again soon with a different menu.
On Wednesday, Levi and a group of friends from Belgium asked us to cook a Paella at the lovely Villa Siempre Domingo in Marbesa. They enjoyed mixed tapas poolside and then tucked into a big Paella Mixta which went down very well. Finishing off with our very popular chocolate cheesecake and Tiramisu. Everybody was very happy.
Michelle asked us to cook a Paella for her delightful family at a lovely villa in Estacion De Cartama near Malaga. They started with mixed tapas on their roof terrace and then came down to the terrace for their Paella. Followed by desserts. We also made them lasagne and garlic bread and a dessert for the next day. What a lovely group and a pleasure to meet and cook for.
We had a very enjoyable 2 days cooking for John and his friends at their villa in Elviria. The group, from all over the world, were celebrating their graduation from University in Madrid. We served them Tapas, Paella and Desserts on Friday and a Barbecue on Saturday night. Lovely people and a pleasure to cook for.
Don't you sometimes just fancy a tasty veggie pasta dish for supper? This recipe is fabulously easy and quick to make and really goes down a treat. To make it vegan just substitute breadcrumbs for the Parmesan.
2 tablespoons olive oil
1 medium onion, chopped
1 small sweet potato (about 200g), peeled and cut into half inch dice
2 cloves garlic, finely chopped
1 fresh red chilli, finely chopped
salt and ground black pepper to taste
200ml vegetable stock
100g frozen chopped spinach
50g frozen peas
10 green olives stuffed with red pepper, sliced
140g dried penne pasta
A handful of Parmesan or breadcrumbs to finish
1) Using a large frying pan (that has a lid) heat the oil over a high heat. Add the chopped onion and sweet potato saute for 3 to 4 minutes, stirring constantly.
2) Add the garlic and chilli, turn the heat down to med/low and continue stirring all of the ingredients for a further 2 to 3 minutes.
3) Season with salt and ground black pepper to taste.
4) Add the vegetable stock, turn up the heat and bring back to the boil.
5) Put the lid on the pan and turn down the heat so that the sauce is simmering slowly. Cook for 15 minutes.
6) Then add the spinach, peas and olives and simmer for a further 10 minutes with the lid on.
7) In the meantime bring a pan of salted water to the boil and add the dried pasta. Cook for whatever time the cooking instructions recommend.
7) Drain off the pasta and pour it into an ovenproof casserole dish. Pour in the sauce and mix everything together well. Check for seasoning.
8) Sprinkle the top of the pasta with either the parmesan or breadcrumbs.
9) Put onto the middle shelf of a preheated oven at 220ºC.
10) Bake for 10 to 15 minutes, keeping an eye on it, until the top is golden brown.
11) Serve and enjoy!
Pam and David Lynn want to share with you in their blog... all the interesting and exciting things that go on in their Personal Chefs Marbella world. Welcome!