Prawns are an Aussie classic for Christmas Day, and these are a delicious and easy starter. The sauce is a perfect #sugarswap for sugary store-bought sauces.
Recipe: That Sugar Film (http://thatsugarfilm.com )
Lay out a sheet of newspaper, dump on these prawns and away you go. Keeping most the of prawn’s shell intact helps keep the flesh moist when they cook, so don’t be put off by a little bit of peeling – after all, it means less work for you and some fun for your guests! Just have a finger bowl on hand and some napkins and everyone will be happy.
The peanut-lime sauce is very versatile – for a vegan version, bring out some blanched asparagus stacked in a Mason jar for dipping.
For the prawns:
1/2 kilo fresh, uncooked whole prawns
1 clove of garlic, minced
1 tbsp chives, finely chopped (optional)
For the sauce
1/2 cup peanut butter
1 clove of garlic
1 lime, juiced
1/4 cup water
1 tbsp tamari
1. To prepare the prawns, remove the heads, then butterfly by putting the prawns belly-up and cutting down the middle from the tail to where the head was. Be careful not to cut them all the way in half (although it’s not the end of the world if you do). Open the prawn up like a butterfly, and remove the intestinal tract. Give them a rinse.
2. Toss the rinsed prawns in a bowl with the minced garlic and a tablespoon of olive oil and set aside to marinade. The longer the better, but if you’ve only got 5 minutes then that’ll do!
3. To make the sauce, whisk all the ingredients together or blend them in a small processor. Add more water if you’d like a thinner sauce.
4. Heat a non-stick frying pan over high heat and when hot tip the prawns in and cook for 2-3 minutes until the flesh has lost its opaqueness. Keep an eye on them, the exact timing will depend on the size of your prawns.
5. Serve the prawns immediately with the sauce, a bowl for the shells, and plenty of napkins!
This delicious Raspberry Fizz makes a perfect #sugarswap for punch, champagne, or soft drink.
For those who like some fizz without the sugar, or a fuzzy head the next day. This is a delicious alternative for all…the kids will love the colour!
- 1 litre chilled sparkling mineral water
- 1 cup raspberries
- 1 cup cherries
- 1 lime
- 1 sprig fresh mint leaves
- Add ¾ cup of raspberries and all of the cherries to a pot and stir constantly over a low to medium heat. Crush the cherries gently with the back of a spoon as you go. Add up to one cup of water gradually whilst stirring to prevent the liquid burning.
- After about 10 minutes, once the mixture has a soft consistency like a jam and the fruit is starting to break apart, remove it from the heat and let it cool.
- Fill a large serving jug with chilled sparkling water. Pour the raspberry and cherry mix into the jug and then add the remaining whole raspberries squeeze the juice of the lime and add fresh mint.
- Stir gently to mix and then serve immediately with or without ice.
You could swap raspberries or cherries for strawberries…and you could add slices of lime with the mint leaves. Get creative!
This delicious recipe was devised by Angela Emmerton of Nutritional Matters.
This Christmas, swap chocolate Santas for Strawberry Santas!
These cute little guys will be a hit with the kids.
Better still, they are simple to prepare, delicious and healthy.
But best of all, they are super adorable!
You can watch nutritionist Angela Emmerton make strawberry santas and share other healthy Christmas ideas on this Facebook Live video.
¼ cup marscapone cheese (cream cheese would do)
¼ teaspoon vanilla extract
Black cumin seeds, cacao nibs or similar for eyes
Combine the marscapone cheese and the vanilla extract. Place into a piping bag.
Prepare the strawberries by chopping off the stalk end to produce a flat surface so Santa can stand up.
Next, remove the tips about half a centimetre from the end to form Santa’s hat.
Stand the strawberries on a plate without their hats.
Pipe the cheese mixture onto them and then add the tips back on top.
Add cumin seed eyes.
If you’re feeling inspired, you could add buttons down the front or a tiny pompom to the end of Santa’s nightcap, or even a fluffy beard.
Ho ho ho for Christmas treats that are low low low in sugar!