3 FREE CHRISTMAS RECIPES! 🎄

Baked Brie, Frozen Choc Ripple Cake & Christmas Salmon. Subscribe to receive access to 350+ recipes and 20 new ones each month.

CHRISTMAS BAKED BRIE

@victoriaminellCHRISTMAS BAKED BRIE 🎄

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Ingredients:

• 1 wheel of brie

• 1.5 tbsp cranberry jam

• ¼ cup crushed walnuts

• 1 tsp salt

• 1 tsp finely chopped rosemary leaves

• 1 packet of Jatz or crackers of your choice

• 1 green apple (optional)

Method:

1. Preheat oven to 180 degrees

2. Line a baking dish or skillet with baking paper and place brie in the middle

3. Use a sharp knife to score the brie, making sure not to cut the edges (otherwise the cheese will leak)

4. Layer the brie with the cranberry jam, walnuts, salt and rosemary leaves

5. Cook in the oven for 10-12 minutes or until brie has turned slightly brown on the sides

6. Remove from the oven and serve with Jatz and fresh apple slices

FROZEN CHOC RIPPLE CAKE

@victoriaminellFROZEN CHOC RIPPLE CAKE 😍 using @Arnott’s Biscuits. The base costs less than $10, takes less than 10 minutes to prep and can serve up to 10 people! #recipe #ad

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Serves 10

Ingredients:

• 600g thickened cream

• 200g condensed milk

• 1 packet choc ripple biscuits

• 2 tbsp Twisted Cracked Zero Sugar Hard Shell Topping

• 1/2 punnet of strawberries

• 4-5 mint leaves

Method:

1. Whip together the cream and condensed milk

2. Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log

3. Spread the remaining cream mixture over biscuit log to cover. Place in the freezer for a minimum of 2 hours to set

4. Top with chocolate hard shell topping, remaining crushed choc ripple biscuits, strawberries and mint

CHRISTMAS BAKED SALMON

@victoriaminellCHRISTMAS BAKED SALMON 🎄 topped with a delicious @YoPROau high protein dill sauce and a festive tapenade. #recipe #ad

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Serves 10

Ingredients:

• 1.2 – 1.5 kg / 2.4 – 3lb salmon side (skin on, bones removed)

• 50g unsalted butter

• 1/2 cup honey

• 2 garlic cloves, finely chopped

• 1 cup YoPro High Protein Natural Yoghurt

• 1/2 cup fresh dill, finely chopped

• 1 shallot (finely chopped)

• 1/2 tbsp lemon zest

• 1 cup dried cranberries

• 1/2 cup orange juice

• 1/2 cup slivered almonds , toasted (Note 3)

• 1/3 cup parsley, roughly chopped

• 1 tbsp salt

• 1 tbsp pepper

• 1 tbsp extra virgin olive oil

• 3 tbsp pomegranate seeds

• 3 tbsp lemon juice

• 3 lemon slices for serving

Method:

1. Preheat the oven to 180°C

2. Place a large sheet of foil on a tray, then top with baking/parchment paper. Place salmon on paper, then fold up the foil sides a bit to cup them so glaze won't run onto the tray.

3. For the glaze, place ingredients in a saucepan over medium-high heat. Once it starts foaming, turn it down to medium, let it foam for 2 minutes then remove and pour straight over the salmon.

4. Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.

5. Cover salmon with a smaller piece of paper, then foil. Fold and seal up sides to enclose the salmon. Bake for 15 minutes

6. Meanwhile, make the yoghurt sauce by combining the yoghurt, dill, shallot, lemon zest, salt and pepper

7. Create the tapenade by combining the cranberries, toasted almonds, parsley, orange juice, olive oil, salt and pepper

8. Remove paper and foil and paper cover. Fold/scrunch paper and foil sides down to expose the salmon surface

9. Switch oven to grill on high. Broil 7 to 10 minutes until you get caramelisation

10. Use foil overhang to transfer salmon onto the serving platter

11. After the salmon has cooled (approx. 15mins - 1 hour). Spread with the creamy yoghurt sauce

12. Add the festive tapenade and pomegranate seeds.

13. Squeeze with lemon juice and serve with remaining slices/wedges.

Xx. Victoria