Impress Your Guests With These Show-Stopping Christmas Dishes
Eat, drink, and be merry!
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Christmas is one of the best times of the year. Whether you celebrate Christmas or not, the holiday season is usually when we make plans to gather and spend quality time with our loved ones before the year ends.
But you can’t have a Christmas party without a delicious spread of Christmas-themed food. And with everyone’s different palates and preferences, the pressure to put on the perfect Christmas feast can start creeping up on you.
This year, why not get your creative juices flowing and try something out of this world that’s sure to blow everyone’s minds away?
Out with the old, in with the new
Make these amazing dishes for a Christmas your guests will never forget! With Julie’s Biscuits, you can whip up creative and delicious Christmas specials that’ll guarantee full bellies and smiles all around.
Plant-based Christmas Pudding
Ingredients
125g dairy-free margarine, a little extra for greasing the bowl and paper
375g dried figs or dates (or mix both)
75ml apple or orange juice (use rum for alcoholic version)
350g mixed sultanas and raisins
1 large eating apple, peeled, cored and grated
85g light brown soft sugar
85g dark brown soft sugar
100g Julie’s Golden Crackers (crushed finely)
100g self-raising flour
1/2 tbsp allspice
Method
- Grease a 2-litre pudding bowl with dairy-free margarine, then line the base with a circle of baking parchment. Grease a large sheet of baking parchment, then lay it on top of a large sheet of foil, margarine side up. Fold a pleat in the middle of each sheet.
- Roughly chop 125g of the figs/dates and set aside. Put the remaining figs/dates, the dairy-free margarine and the rum into a large food processor and whizz until smooth-ish, then scrape into a large mixing bowl. Tip in the chopped figs/dates, sultanas, raisins, grated apple, sugars, Julie’s Golden Crackers, flour and allspice. Stir everything together, then spoon into a heat resistant bowl or mould.
- Cover with the buttered paper-foil sheet, tie with string and trim. Lower into a large saucepan, with upturned saucers or scrunched-up bits of foil in the bottom (so the pud doesn’t touch the bottom), then fill the pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer for 3 hours, topping up the water as needed. Remove and leave to cool. Serve at room temperature.
Kid-friendly Eggnog
Ingredients
4 egg yolks
2 & 1/3 cups milk
1 convi pack of Julie’s Cheese Sandwich
Cinnamon sticks or rosemary sprigs, for garnish (optional)
Method
- Process Julie’s Cheese Sandwich in a food processor until finely crushed, set aside. Beat the egg yolks with a whisk in a small bowl, until light and fluffy. In a large saucepan, combine the beaten egg yolks with crushed Julie’s Cheese Sandwich. Cook over medium heat, constantly stirring and scraping the bottom of the pan, until the mixture just starts to thicken and lightly coats the bottom of a spoon. Do not overcook, and do not let it come to a boil.
- Turn off the heat and place the saucepan in the ice water bath. Stir for 2 minutes, scraping the sides and bottom of the pan as you stir. Serve warm or refrigerate for chilled eggnog, stir before serving. Garnish with cinnamon sticks or rosemary sprigs.
Cheese Crackers with Hot Spinach and Artichoke Dips
Ingredients
5 tbsp butter
4 tbsp garlic, minced
1 bag spinach
Salt and pepper, to taste
2 cans of artichoke hearts, rinsed and cut
1 1/2 cup whole milk (add more if needed)
1 cup grated parmesan
1/4 tsp chilli powder
2 convi packs of Julie’s Le-mond Cheddar Cheese
1 convi packs of Julie’s Peanut Butter Sandwich
1 pack of Julie’s Cheese Crackers
Method
- Process Le-mond Cheddar Cheese and Peanut Butter Sandwich until finely crushed, then set aside.
- Melt 5 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes, then throw in artichokes and cook over medium heat for several minutes until cooked. Add in spinach and lightly stir fry.
- In the same pot, pour in milk and the crushed Le-mond Cheddar Cheese and Peanut Butter Sandwich. Stir and cook until slightly thickened – splash in more milk if needed. Season with chilli powder, salt and pepper.
- Pour into a baking dish. Top with grated parmesan and bake at 180 degree celsius for 15 minutes, or until the cheese is melted and bubbly.
- Serve with Julie’s Cheese Crackers!
Roast Chicken with “Crackers” Stuffing
Ingredients
5 tbsp of cooking oil
1 onion, peeled and diced
4 cloves garlic, minced
300g mixed mushroom of choice, cleaned and chopped
1 bunch fresh thyme
1 lemon
2 tsp salt (for stuffing)
1/2 tsp salt (for rubbing)
1 tbsp ground black pepper (for stuffing)
1/2 tsp pepper (for rubbing)
200g Julie’s Butter Crackers, crushed
1 small egg, beaten
1 whole chicken, (approximately 1.5kg)
1 pack of Julie’s Butter Crackers
Optional sides:
Method
- Preheat the oven to 200°C. Heat the cooking oil in a large frying pan over medium heat. Add in onion and garlic to cook until soft. Immediately, add the mushrooms, salt, pepper and half of the thyme sprig. Turn the heat up to high and stir fry for 5 to 10 minutes until the mushrooms are cooked. Remove from heat, grate in lemon zest and mix well. Set aside to cool.
- Once the mixture has cooled, add in Julie’s Butter Crackers and thyme, mix well with the egg. Next, stuff the mixture into the cleaned chicken’s cavity. Cut the zested lemon in half and stuff the chicken cavity.
- Place your chicken on an oven-proof tray, rub chicken with salt and pepper. Place it in the preheated oven and turn the heat down to 180°C.
- Roast for 1 hour. Baste your chicken every 15 to 20 minutes as it roasts. Check your chicken by sticking a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil. Best served with roasted potatoes and salad.
Effortlessly yummy Black Forest Trifle
Ingredients
800g (2 cans) ready-made devon custard
300g ready-made chocolate syrup
2x 150g Julie’s Love Letters Wafer Cube Chocolate Hazelnut
1 x 439g canned pitted dark sweet cherries
200ml tub crème fraîche/sour cream
25g icing sugar
Grated chocolate, to decorate, and fresh cherries (optional)
1 large clear bowl or jar
1 pack of Julie’s Love Letters Wafer Cubes Chocolate Hazelnut
Method
- Start the layer by arranging Julie’s Love Letters Wafer Cubes on the base of the bowl. Drain the jars of cherries, reserving the liquid, and scatter over the wafer cubes. Drizzle over some reserved liquid. Spoon the custard over it then pour chocolate syrup. Complete the first layer with half of the cream. Repeat for the second layer.
- Chill until ready to serve, then decorate the trifle with grated chocolate and fresh cherries.
Now, you’re ready to take on the festive season! Visit Julie’s Biscuits official online stores on Shopee and Lazada and try these recipes at your Christmas get-togethers with your loved ones this year.
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