A Very Berry Christmas

A Very Berry Christmas

Text & Photos by Chef Majida Makhamreh Nasrawi

Ruby red cranberries will be at the centre of my Christmas table this year! The juicy berries are the perfect way to add a burst of winter flavour to your salads and desserts too! Here are a couple of my secret recipes which I’m sharing with you exclusively to end the year with!

Cranberry Pecan Goat Cheese Truffles

Ingredients

250g goat cheese

1 pack cream cheese

2 tsp cinnamon

3 tbsp honey, plus extra for garnish

1 ½ cups pecans, crushed

1 cup dried cranberries, diced

½ cup fresh parsley, minced

 

Directions

1. Mix  the cheese, cinnamon and honey together

2. Shape into small balls

3. Set in the fridge to firm for 10 minutes

4. Take out and roll into the cranberry pecan parsley mixture with a little pressure

 

 

Crunchy Pasta Cranberry Salad 

Ingredients 

4 cups fresh spinach

½ cup small pasta, cooked and cooled

¾ cup celery, chopped

¾ cup dried cranberries

1 piece mandarin, peeled and deseeded 1 large green apple, sliced

1 tsp lemon juice

1⁄3 cup pecans, chopped

Feta cheese (optional)

 

For the dressing

2 tbsp apple cider vinegar

2 tbsp white wine vinegar

2-4 tbsp white sugar

18 tsp  paprika powder

18  onion powder

4 tbsp olive oil

½ tbsp poppy seeds

 

Directions

Combine the salad ingredients. In a jar, mix all the dressing ingredients and set aside until serving time

 

 

Cranberry Pound Cake 

Ingredients 

3 large eggs

¾ cup caster sugar

11⁄3 cup flour

½ tsp baking powder

2⁄3 cup butter

1 large orange (juice and zest)

1 cup cranberry

 

Directions 

1. Mix the eggs, sugar and butter

2. Add the juice and continue mixing

3. Add the flour with baking powder and fold with the cranberry and orange zest

4. Bake in  180°C oven for 40 minutes

You can contact Makhamreh at majida.makhamreh@yahoo.com