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Keep it simple, light and always have variety.\u003Cbr \/\u003E\u003Cbr \/\u003EI stress the last part about variety. I know from experience as one year after Christmas my mum used up all the left over ham in a very large macaroni and cheese – the result was my brother and I were left eating macaroni and cheese for at least the next 8 days.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd to this day have never eaten it since.\u003Cbr \/\u003E\u003Cbr \/\u003EThe following are not recipes as such, but more guideline and tips on how to create salads from some of your leftovers.\u003Cbr \/\u003E\u003Cbr \/\u003EFirstly ham and turkey both freeze fabulously. Simply slice and package 4 or 5 slices of meat and freeze. Use it within 2 months on sandwiches, in omelettes or in pastas.\u003Cbr \/\u003E\u003Cbr \/\u003EBread can be dried out in the sun and blitzed in the food processor to make breadcrumbs, or torn and char grilled on the barbeque and added as an extra crunch to salads.\u003Cbr \/\u003E\u003Cbr \/\u003EFruit can be cut up and frozen and used in smoothies and frappes during the rest of summer.\u003Cbr \/\u003E\u003Cbr \/\u003EChristmas cake and puddings can simply be eaten over the next month as long as they get wrapped up well after each use, or crumbled and mixed through ice cream.\u003Cbr \/\u003E\u003Cbr \/\u003EThe important thing to remember with leftovers are that the more you take them out of the fridge the shorter their life span will be and make sure that your left overs are frozen with in 36 hours of serving them.\u003Cbr \/\u003E\u003Cbr \/\u003ELeftover Turkey and Pomegranate Salad\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E6 – 8 slices of left over turkey\u003Cbr \/\u003E1 pomegranate, seeded\u003Cbr \/\u003E1 Lebanese cucumber\u003Cbr \/\u003E200g baby spinach leaves\u003Cbr \/\u003E100g walnuts, chopped\u003Cbr \/\u003E30ml extra virgin olive oil\u003Cbr \/\u003E3 tablespoons (60ml) good quality red wine vinegar\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003ETear or slice the turkey into bite size pieces. Slice the cucumber lengthwise in half and then into thin slices.\u003Cbr \/\u003EIn a bowl whisk together the walnuts, vinegar, salt and pepper. Gradually whisk in the olive oil.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl toss the spinach leaves, pomegranate seeds, cucumber and dressing together.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with the turkey scattered on top.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Cbr \/\u003ELeftover Ham, Peach and Cheese Salad\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E\u003Cbr \/\u003E6-8 slices of left over ham\u003Cbr \/\u003E2 large peaches cut into wedges\u003Cbr \/\u003E200g rocket\u003Cbr \/\u003ELeft over Brie, Camembert or Cheddar\u003Cbr \/\u003E1 small onion, finely chopped\u003Cbr \/\u003E1 garlic clove, finely chopped\u003Cbr \/\u003E1 teaspoon Dijon mustard\u003Cbr \/\u003E2 tablespoons olive oil\u003Cbr \/\u003E60 ml white wine vinegar\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EHeat 1 tablespoon olive oil in a large frying pan. Add the onions and garlic and cook on a medium heat until they are translucent.\u003Cbr \/\u003E\u003Cbr \/\u003ETransfer them to a bowl and whisk in the rest of the olive oil, mustard and vinegar. Season with salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the salad tear or slice the ham into bite size pieces and toss with the peaches and rocket.\u003Cbr \/\u003E\u003Cbr \/\u003EToss the salad with the dressing and top with cheese broken or sliced into bite size pieces.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/622478455037798766\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=622478455037798766\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/622478455037798766"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/622478455037798766"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/12\/make-your-own-holiday-leftovers-salad.html","title":"Make Your Own… Holiday Leftovers Salad"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SzVkxMgaL5I\/AAAAAAAAAvA\/xoa_poXVa-I\/s72-c\/IMG_2274.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-414541859368090798"},"published":{"$t":"2009-12-19T09:00:00.003+11:00"},"updated":{"$t":"2010-02-01T16:52:41.760+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"christmas food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make your own"}],"title":{"type":"text","$t":"Make Your Own…Brandy Custard"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Syv8QHZeGjI\/AAAAAAAAAuw\/xs6YGwDZ7Ck\/s1600-h\/IMG_2239.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Syv8QHZeGjI\/AAAAAAAAAuw\/xs6YGwDZ7Ck\/s320\/IMG_2239.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5416700330637138482\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EChristmas is always a special time of year. For me however, living in Australia is that little bit extra special.\u003Cbr \/\u003E\u003Cbr \/\u003EAnyone living in Australia with a European background will share in the unique mish-mash that our Christmas brings.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile it may vary from family to family, Christmas in Australia needs to reflect the beautiful summer weather with plenty of seafood and seasonal fruit and vegetables. However some traditions, irrelevant of weather and surroundings, are a must.\u003Cbr \/\u003E\u003Cbr \/\u003EThe Christmas pudding and cake with brandy custard are a must.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E560ml milk\u003Cbr \/\u003E185ml pure cream\u003Cbr \/\u003E4 egg yolks\u003Cbr \/\u003E100g caster sugar\u003Cbr \/\u003E1 teaspoon vanilla essence\u003Cbr \/\u003E60ml brandy\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EHeat the milk, cream and vanilla in a medium saucepan over medium heat for 3 minutes or until it comes to a gentle simmer.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the heat.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together egg yolks and sugar in a bowl until light in colour and creamy. Gradually whisk in the milk mixture and return to a saucepan.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the saucepan over a medium heat and stir with a wooden spoon for 8 minutes or until the custard thickens and coats the back of a spoon.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the heat and stir in the brandy.\u003Cbr \/\u003E\u003Cbr \/\u003ETransfer to a heatproof serving jug and serve warm, or cover with plastic wrap and store in the refrigerator.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes 3 3\/4 cups or serves 10 people."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/414541859368090798\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=414541859368090798\u0026isPopup=true","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/414541859368090798"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/414541859368090798"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/12\/make-your-ownbrandy-custard.html","title":"Make Your Own…Brandy Custard"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/Syv8QHZeGjI\/AAAAAAAAAuw\/xs6YGwDZ7Ck\/s72-c\/IMG_2239.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-1500216494519739152"},"published":{"$t":"2009-12-11T17:47:00.003+11:00"},"updated":{"$t":"2010-02-01T17:00:43.610+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"christmas food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"kids cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet treats"}],"title":{"type":"text","$t":"This Week’s Recipe: Candy cane peppermint creams"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SyHrnAYP5wI\/AAAAAAAAAuo\/3ZRmTaKnw9U\/s1600-h\/IMG_2205.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SyHrnAYP5wI\/AAAAAAAAAuo\/3ZRmTaKnw9U\/s320\/IMG_2205.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5413867282425177858\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy Candy cane peppermint creams?\u003Cbr \/\u003E\u003Cbr \/\u003EA twist on the classic, this recipe for peppermint creams is the perfect treat for the Festive season.\u003Cbr \/\u003E\u003Cbr \/\u003EPlaying on the traditional kids Christmas lolly, the candy cane, these peppermint creams are loved by both adults and children alike.\u003Cbr \/\u003E\u003Cbr \/\u003EFar more delicate in texture and taste, peppermint creams are the perfect sweet treat to enjoy alongside some of the indulgences that Christmas brings.\u003Cbr \/\u003E\u003Cbr \/\u003EWith dark chocolate adding that essential balance of sophistication to these kitsch candy cane coloured treats.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E\u003Cbr \/\u003E1 egg white\u003Cbr \/\u003E340g (2 3\/4 cups) icing sugar, sifted\u003Cbr \/\u003E2-3 drops peppermint oil or essence\u003Cbr \/\u003ERed food colouring, preferably paster\u003Cbr \/\u003E70g dark chocolate (min 60% cocoa), chopped\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003ELine a baking tray with non-stick baking paper.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a bowl whisk the egg whites until just foamy. Slowly add the icing sugar stirring to combine. The mixture should form a thick paste that is mouldable.\u003Cbr \/\u003E\u003Cbr \/\u003EMix in the peppermint.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove 1\/4 of the mixture and place on a surface lightly dusted with icing sugar. Add a little red food colouring and knead until well combined.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll teaspoonsful of the white mixture into smooth balls and add a pinch of red here and there. Continue to roll until the red swirls in with the white. Gently flatten each ball in the palm of your hand and place on the lined tray. Leave in a cool place to dry for 30-60 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen they have dried slightly, melt the chocolate in a bowl over a saucepan of simmering water and set aside to cool slightly.\u003Cbr \/\u003E\u003Cbr \/\u003EDip one half of the peppermint creams into the melted chocolate and transfer to a wire rack to set\u003Cbr \/\u003E\u003Cbr \/\u003EStore in an airtight tin.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes 20.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/1500216494519739152\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=1500216494519739152\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1500216494519739152"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1500216494519739152"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/12\/this-weeks-recipe-candy-cane-peppermint.html","title":"This Week’s Recipe: Candy cane peppermint creams"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/SyHrnAYP5wI\/AAAAAAAAAuo\/3ZRmTaKnw9U\/s72-c\/IMG_2205.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});