If you’re planning your festive feast and don’t know where to start - don’t panic, I’ve got you.
My Christmas day always consists of wholesome, delicious meals that are filled with fresh ingredients. And I always plan what I’m going to cook ahead of the big day (the last thing anyone wants to be doing is panicking about what to cook or whether they have the right ingredients!).
Whether it’s traditional, a picnic, a barbie, a grazing platter, or a buffet, I’ve pulled together some healthy and delicious meals that you and your guests will love.
My 12 Days of Christmas recipe book is filled with mouthwatering recipes - like my Christmas stuffing bowls, coconut snowball drops and crispy roast potatoes & chicken gravy - and trust me, you are in for the most delicious Christmas day ever!
Indulge because all 40+ recipes are refined sugar, preservative, chemical and additive free.
Get my FREE 12 Days of Christmas recipe book here.
Below are some of my absolute favourite go-to recipes for throughout the day.
STARTER - Smoked Salmon Pikelet Rolls
- 3 eggs
- 200g natural yoghurt 50g water
- 125g wholemeal flour
- 1 pinch Himalayan salt
- 1 teaspoon olive oil
- 200g smoked salmon
- 20g capers
- 3 tablespoons cream cheese
- Using a food processor, blitz the eggs, yoghurt, water, salt and flour together for 30 seconds until smooth.
- Allow the mixture to rest for 10-15 minutes.
- Using a non-stick pan, heat the olive oil to medium heat.
- Pour a small amount of the batter into the pan and flip when bubbles begin to appear.
- Cook both sides of the pikelet until brown.
- Repeat until there is no mixture left, ensuring the same size pikelets are achieved.
- Allow to cool.
- Spread even amounts of cream cheese onto the pikelets, layering with the smoked salmon before adding the capers.
- Roll the pikelets and secure using a toothpick.
MAIN - Honey & Macadamia Turkey
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup macadamia nuts, finely chopped
- 3⁄4 cup fresh breadcrumbs (see note)
- 1 teaspoon orange rind, finely grated 2 sprigs fresh rosemary
- 1⁄2 cup fresh orange juice
- 1⁄2 cup honey
- 1 teaspoon Himalayan salt
- 1.5kg large turkey breast, skin on 60cm kitchen string
- Preheat a fan-forced oven to 180°C.
- Line a baking tray with baking paper and set aside.
- Using a non-stick pan, add in the onion, garlic and 1 tablespoon of olive oil and cook until softened.
- Add in the macadamia nuts, breadcrumbs, salt, orange rind, rosemary, 2 tablespoons of the orange juice and 1 tablespoon of the honey and stir until combined.
- Remove from the heat and allow to cool. This is your stuffing mixture.
- In a separate non-stick pan, place in the remaining olive oil, orange juice and honey and bring to the boil.
- Reduce the heat to low and simmer, continuously stirring until thickened.
- Remove from the heat and allow to cool. This is your marinade.
- Lying the turkey breast skin side down, carefully butterfly the breast.
- Stuff the inside of the breast with the stuffing and tightly roll it, securing it with the kitchen string.
- Using a kitchen brush, cover the turkey with the marinade.
- Place the turkey breast skin side up, covering it with aluminium foil before placing it in the oven to cook for 45 minutes.
DESSERT - Raw Christmas Cake
- 2 cups mixed dried fruit Base
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 tablespoon orange rind, grated
- 2 tablespoons coconut oil
- 1 cup walnuts
- 2 cups cashews, soaked
- 1 cup Medjool dates, pitted and soaked 2 tablespoons pure maple syrup
- 1 teaspoon orange juice
- 3 tablespoons coconut cream
- Using a round, springform cake tin, cut baking paper to suit and line the bottom of the tin.
- Blitz the mixed fruit, cinnamon, nutmeg, orange rind and walnuts together in a food processor. Ensure the mixture is chunky but combined.
- Add in the coconut oil and mix.
- Press the mixture into the tin. The easiest way is to get another piece of baking paper and a potato masher, pushing the ingredients down.
- Place the base in the fridge to set while you prepare the filling.
- Drain the cashews.
- Drain the dates (set the water aside in case you need to use it to extend the mixture).
- Using a food processor (I used my Thermomix, which has super powers, so you may need to blitz a little longer to reach a smooth consistency), blitz the dates until a smooth consistency is achieved. Add in as much water as you need to create a paste-date paste!
- Blitz the cashews, orange juice, maple syrup and coconut cream with the date paste in the food processor until completely smooth. This may take up to 15 minutes. (In the Thermomix it took 8 minutes.)
- Place the filling evenly onto the top of the base.
- Cover the tin and place the cake back in the fridge for 8 hours to set.
Find these recipes and more in my free 12 Days Of Christmas recipe book here.
I can't wait to see what you cook up on the big day! Tag me on Instagram @sophie_guidolin so I can see!