4 FESTIVE FOOD & DRINK RECIPES BY THE LAZY FOODIE

Something that goes really well with the mimosas are these bacon and maple pastry pin wheels. They are savoury, sweet and crispy – these can work as canapés or even as a late-night snack to share around over Christmas films!

These are very easy to make so you can quickly roll up and pop in the fridge until you’re ready to cook them.

Makes 25 to 30 pin wheels

You’ll need:

• 1 sheet of puff pastry
• 275g streaky bacon, about 16 rashers
• some maple syrup
• 1 egg, lightly beaten

Method:

• Open up the puff pastry and cut into half, about 20cm x 20cm
• Lay the bacon rashers from one side of the puff pastry square to the other, leaving about 2cm space. Cut off excess bacon if needed.
• Once you have lined the pastry square with bacon, roll tightly from the side where the bacon touches the pastry. Wrap up the rolls tightly in cling film or baking paper and let it chill in the fridge for at least 30 mins or overnight.
• Preheat the oven to 220 C/ 200 C Fan/ Gas Mark 6
• Remove the rolls from the fridge and out of the baking paper. Cut rolls length wise (about 2cm thick) and transfer onto a lined baking tray, leaving 2cm space in between each roll.
• Lightly drizzle maple syrup on top, and brush with egg.
• Bake for 15-20 mins until golden brown and rest for 5 mins before serving.

Every dinner party has to end with something sweet. These Santa’s hat no-bake cheesecake bites take no effort to whip up, look incredibly cute and will please everyone!

You can decorate the cheesecakes however you want; the easiest way is to pipe some whipping cream at the tip of each strawberry to resemble a hat. You can also use icing sugar or melted white chocolate, or add any other festive decorations! This is a fun activity for both kids and adults, plus, they taste delicious!

Makes 12 to 16 cheesecake bites

You’ll need:

• 200g digestives
• 100g unsalted butter
• a 20cm x 20cm square baking tin
• 300g cream cheese
• 80g caster sugar
• 1 tsp vanilla extract
• 200g Greek yoghurt
• Small strawberries
• 100ml double cream

Method:

• Line the baking tin with baking paper, leaving at least 1 cm overhang at the sides.
• Melt the butter by microwaving over the lowest setting.
• Crush the digestives by putting in a zip lock bag and rolling with a rolling pin until it resembles sand.
• In a mixing bowl, add the digestive crumbs and the melted butter. Mix until the digestives now look like wet sand.
• Pour the butter and digestive mixture into the lined baking tin and spread evenly. Using the back of a spoon, push the crumbs against the bottom of the pan until it forms a solid crust. Cover with cling film and refrigerate for at least 30 minutes.
• Meanwhile, cream the cream cheese and sugar with a whisk in a large mixing bowl until smooth. Add the vanilla extract and Greek yoghurt and whisk until well mixed.
• Pour the cream cheese mixture over the now set crust. Use a spatula and smooth over the top. Cover with cling film and refrigerate overnight.
• Before serving, remove the cheesecake onto a plate or serving board by lifting the baking paper and cut into 12 to 16 small squares.
• Remove the stems from the strawberries and place one strawberry upside down onto each cheesecake square.
• Whisk up some double cream until stiff peaks, spoon into a piping bag, cut a small tip and add a small ball of whipped cream onto each strawberry to resemble a Santa’s hat. Add other festive decorations and serve!

Makes 15-20 truffle bites

You’ll need:

• 130g red velvet cake mix
• 60g flour
• 30g caster sugar
• 110g melted butter
• 300g white chocolate chips
• crushed candy canes or other decorations of choice

Method:

• In a large mixing bowl, add the cake mix, flour, caster sugar and melted butter. Mix with a spatula or wooden spoon until the mixture resembles a cookie dough. You may wish to use your hands to help.
• Pick up a small ball of dough and roll between your palms until it forms a smooth ball. Place onto a lined baking tray.
• Cover the tray with cling film and freeze for 30 mins.
• Meanwhile, in a heatproof bowl, melt the white chocolate chips by heating over low power in the microwave, about 30-60 seconds. Microwave for longer if needed.
• Remove the chilled dough balls from the freezer. Place one ball on a fork and dip into the melted white chocolate. Lift the fork and gently tap against the side of the bowl to remove the excess white chocolate.
• Carefully place the truffle onto a lined baking tray.
• Decorate the truffles and place back to the freezer until the white chocolate sets.
• Watch the video below to see just how easy they are!