This Christmas, no one wants to wake up to a hefty energy bill, especially when you’re trying to pull off a delicious Christmas feast for the whole family!
Try these delicious recipes this festive season, thanks to Origin and Houda!
Jingle Bites dessert: White choc passionfruit cheesecake
Did someone say no bake? No effort? An easy, delicious, fuss free recipe to share with your
family this season.
Serves: 4
Ingredients
200g plain biscuits (for example Scotch fingers or milk
arrowroot)
60g butter (melted)
400g good-quality white chocolate (broken into pieces)
600g full-fat cream cheese (at room temperature)
150ml heavy cream
3 passionfruit (halved)
To decorate
300ml double cream
3 passionfruit (halved)
Method
1. Grease and line the base and sides of a 20cm loose-bottomed cake tin with
non-stick baking paper. Set aside.
2. Place biscuits into a food processor and blitz into fine crumbs. Add the butter and whizz
again until you have the desired crumbly consistency.
3. Pour the biscuit mixture into the prepared tin and pat into a smooth and compact layer
using the back of a spoon. Cover and chill in the fridge whilst you make the filling.
4. Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering
water (make sure the bottom of the bowl doesn’t touch the water). Stir occasionally until
smooth and melted. Remove from the heat and leave to cool slightly.
5. Scoop the insides from 3 passionfruit into a sieve over a bowl. Using a spoon, press
down to extract as much juice as possible and catch all the seeds. Set aside.
6. Whisk together the cream cheese and double cream until just holding its shape. Pour in
the melted chocolate and passion fruit juices, then continue to whisk until just
combined.
7. Spoon the mixture over the biscuit base in an even layer, finishing by smoothing over the
top. Cover with cling film and chill in the fridge for at least 6 hours, or until set.
8. To decorate: whisk the double cream until you have medium peaks. Spoon over the top
of the cheesecake and decorate with the remaining passionfruit pulp and/or slices of
halved passionfruit
Jingle Bites main: Mediterranean roast chicken recipe
Christmas time is all about hosting your friends and family! This one tray bake is going to be
your new favourite.
Serves: 4
Ingredients
1 whole chicken
1 cup olive oil
Juice of 1 lemon
1/2 a lemon
1 tablespoon honey
1 tablespoon pepper
1 tablespoon oregano
1 sprig of thyme or oregano
2 teaspoons sea salt
To serve
Your choice of chopped root vegetables (e.g. potato, sweet potato)
Extra lemon wedges if you desire
Method
1. To a bowl add olive oil, lemon juice, pepper, salt, oregano and honey. Mix together well.
2. With a paper towel pat down the chicken skin to remove any excess moisture, sprinkle
with some sea salt and pour over the glaze. Rub through the cracks on the chicken and
ensure it’s evenly spread.
3. Place the chicken along with any chopped root vegetables of your choice directly into an
air fryer with a rack. This will capture all the chicken juice and you can use this as a
sauce when serving.
4. Set your air fryer to 175°C and cook for 15 minutes, the skin will turn a dark brown.
5. Lower the heat to 150°C and cook for another 40 minutes. Turn the chicken around and
turn the back heat up to 175°C again and cook for another 10 minutes. This will ensure a
crisp skin all around the chicken.
6. Place chicken and vegetables on a serving dish and drizzle over any remaining juices.
7. Garnish with a sprig of rosemary or thyme
