5 Quick Festive Recipes for the Christmas Break

If there’s one thing we love about Christmas, it’s the food! A Christmas spread is a fantastic way to bring the family together, create more memories and add to the festive buzz.

Getting your kids in the kitchen is a great way to get them excited for Christmas and experiment with new foods in a fun environment. See below for our favourite quick Christmas-themed recipes, thanks to The Lifestyle Dietitian:

Simply cut a watermelon into small triangles and pierce the bottom of the tree with a knife (get an adult to do this part!). Then ask your little ones to poke a paddle pop stick in the hole.

Cut red, green and yellow capsicum into a few shapes (cubes, strips). Then toast wholemeal English muffins until golden. When slightly cooled, ask your little ones to spread some ricotta/Philadelphia cheese on top and decorate their Christmas baubles however they like!

Preheat your oven to 200 degrees. Using a cookie cutter, cut out a tree in the middle of a slice of bread and place it onto a lined baking tray. Crack an egg carefully into the hole and bake for 8 minutes or until the egg white is completely cooked. Remove from the oven and carefully re-press the cookie cutter into the toast to make the shape stand out.

Toast the leftover tree cutouts from recipe #3 and dip them into tzatziki! Other dip ideas include hummus or salsa.

What you’ll need: wholemeal bread roll (1 pp), lean beef mince (80g pp), baby spinach, sliced tomato, halved cherry tomatoes, bread sticks, sliced black olives, hummus, cheese slices

1. Cut open the wholemeal bread roll(s) and toast until golden.
2. Shape the mince into meat patties.
3. Spray a fry pan with olive oil under medium-high heat. Cook the patties for 4 mins on each side or until golden brown and cooked through.
4. Fill each slider with a meat patty, sliced tomato, baby spinach and cheese.
5. To create the eyes and nose, use hummus to glue a halved cherry tomato (nose) to the front of the roll and two sliced black olives (eyes) above the tomato nose.
6. Using a small knife cut two slits on top of the roll to make space for the antlers
7. Place half a breadstick into each slit created in step 7.