Julie Goodwin is definitely up there with Donna Hay in my favourite cooking books, and her latest release “The Heart of the Home” is no exception. I love Julie’s cooking because it’s everyday food that’s easy to cook and easy to eat.
Julie’s latest book follows on from her “Our Family Table,” and is bursting with over 100 easy to cook recipes with dishes for the backyard bbq, dinner parties, celebrations and everyday dinners drawing inspiration from old family favourites as well as new taste sensations.
Because Christmas has descended upon us, I wanted to share this delicious White Christmas recipe which will be a perfect snack for the table, whether you are having a traditional hot roast meal or an Aussie seafood extravaganza, or whatever your family tradition is, it will go with any cultural feast you are cooking this year. It’s on page 218 of her latest cookbook.
makes 24 squares
Preparation time: 10 minutes
Cooking time: 2 minutes + 1â€“2 hours setting
I always thought this is what Bing Crosby was singing about â€“ much better than snow in my
opinion! This is a beautiful little gift if it\’s placed on a piece of gold or silver cardboard and
wrapped with cellophane and a bow. Vary the fruit and nuts as you see fit.
1Â½ cups (75 g) mini marshmallows
2 cups (70 g) rice bubbles
1 cup (80 g) shredded coconut
1 cup (140 g) pistachio kernels, toasted and coarsely chopped
400 g white chocolate, chopped (or white choc melts)
Â½ cup (75 g) dried apricots, chopped
Â½ cup (100 g) glacÃ© cherries, chopped
Â½ cup (130 g) glacÃ© pineapple, chopped
- Grease a 20 x 30 cm lamington tin and line with non-stick baking paper, allowing a 5 cm overhang on the longer sides. Place the marshmallows, rice bubbles, coconut and pistachios into a bowl and mix well.
- Melt the chocolate in a bowl over a saucepan of simmering water. Remove and stir into the dry ingredients, making sure it is thoroughly mixed. Add apricots, glacÃ© cherries and pineapple, and mix quickly.
- Tip into the tin and press out until evenly distributed. Cover with cling wrap and refrigerate 1â€“2 hours, before cutting into pieces.
Note: To toast the pistachios, spread onto an oven tray and cook in a preheated 180Â°C (160Â°C fanforced) oven for 3â€“5 minutes, until fragrant and lightly coloured â€“ keep an eye on them and take care not to burn.
See easy peasy, enjoy … the perfect Chrissy treat and not to mention perfect Christmas Present!
Last year we were lucky enough to interview Julie when she released “Our Family Table” you can check out the interview here.
Available now: Random House RRP$49.95
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