Here are the recipes for each dish in your Wildwood Christmas Day menu. These recipes should serve 4 people, so adjust accordingly, if you have more people to feed. To ease budget stress over the coming weeks, check out our 6 week shopping lists HERE.

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Breakfast

Chilled Coconut Chia Pudding with Mango and Passionfruit

• Ingredients:
  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 1-2 tbsp maple syrup or honey (optional)
  • 1 fresh mango, diced
  • 1 passionfruit, pulp scooped
  • 2 tbsp toasted shredded coconut
• Instructions:
  1. In a bowl, mix coconut milk, chia seeds, and sweetener. Stir well and refrigerate for at least 3 hours or overnight.
  2. Spoon into bowls and top with fresh mango, passionfruit pulp, and toasted coconut.

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Avocado Toast with Sliced Tomato and Microgreens

• Ingredients:
  • 2 ripe avocados
  • 4 slices whole-grain bread, toasted
  • 1 tomato, sliced
  • 1/2 cup microgreens
  • Salt and pepper, to taste
  • 1/2 lemon (optional for zest)
• Instructions:
  1. Mash the avocado, then spread it onto toasted bread slices.
  2. Top with tomato slices and microgreens. Season with salt, pepper, and a squeeze of lemon if desired.

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Tropical Green Smoothie

• Ingredients:
  • 1 cup fresh spinach
  • 1 cup pineapple chunks
  • 1 banana
  • 1/2 cup coconut water
• Instructions:
  1. Blend all ingredients until smooth, then serve chilled.

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Lunch

Fresh Summer Bruschetta with Tomato, Basil, and Avocado

• Ingredients:
  • 1 baguette, sliced
  • 2 large tomatoes, diced
  • 1 avocado, diced
  • 1/4 cup fresh basil leaves, chopped
  • 2 tbsp olive oil
  • Salt and pepper, to taste
• Instructions:
  1. Toss tomatoes, avocado, and basil with olive oil, salt, and pepper.
  2. Spoon mixture onto baguette slices.

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Watermelon, Feta, and Mint Skewers

• Ingredients:
  • 1/2 small watermelon, cubed
  • 1/2 cup feta or goat’s cheese, cubed
  • Fresh mint leaves
• Instructions:
  1. Thread watermelon, feta, and mint leaves onto skewers.

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Zucchini and Ricotta Tart with Fresh Herbs

• Ingredients:
  • 1 sheet puff pastry
  • 1 cup ricotta cheese
  • 2 zucchini, thinly sliced
  • 2 tbsp fresh herbs (thyme, basil, or parsley)
  • Salt and pepper, to taste
• Instructions:
  1. Preheat oven to 180°C. Lightly oil a baking tray and roll out puff pastry onto the tray.
  2. Spread ricotta over the pastry, then arrange zucchini slices on top. Sprinkle with herbs, salt, and pepper.
  3. Bake for 25-30 minutes or until golden.

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Stuffed Capsicums with Quinoa, Corn, and Black Beans

• Ingredients:
  • 4 large capsicums (bell peppers), tops cut and seeds removed
  • 1 cup cooked quinoa
  • 1/2 cup corn kernels
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup fresh coriander, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste
• Instructions:
  1. Mix quinoa, corn, black beans, coriander, lime juice, salt, and pepper.
  2. Stuff the capsicums with the filling and serve chilled or at room temperature.

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Grilled Asparagus and Sweet Potato Salad with Lemon Dressing

• Ingredients:
  • 1 bunch asparagus, ends trimmed
  • 2 medium sweet potatoes, peeled and cubed
  • Mixed salad greens
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste
• Instructions:
  1. Toss asparagus and sweet potatoes in olive oil, then grill until tender.
  2. Arrange on a bed of mixed greens and drizzle with lemon juice, salt, and pepper.

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Berry and Coconut Pavlova

• Ingredients:
  • 4 mini pavlovas (store-bought or homemade)
  • 1 cup whipped coconut cream
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • Pulp of 1 passionfruit
• Instructions:
  1. Top each pavlova with a dollop of coconut cream, mixed berries, and a drizzle of passionfruit pulp.

Mini Pavlovas Recipe

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup caster sugar
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/2 tbsp cornflour

Instructions:

1. Preheat and Prepare
   Preheat your oven to 120°C. Line a baking tray with baking paper.
2. Beat the Egg Whites
   In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form (about 2-3 minutes). Gradually add the caster sugar, one tablespoon at a time, while continuing to beat. Keep beating until the mixture is glossy and stiff peaks form. This process can take 5-8 minutes.
3. Add Vinegar, Vanilla, and Cornstarch
   Gently fold in the vinegar, vanilla extract, and cornstarch with a spatula. These ingredients help create a crisp shell and soft interior for your pavlovas.
4. Shape the Pavlovas
   Spoon the meringue mixture onto the lined baking sheet in small circles (around 8-10 cm in diameter), using the back of the spoon to create a small well in the center of each for the toppings.
5. Bake
   Place the baking tray in the oven and bake for 60-75 minutes. The pavlovas should be crisp on the outside and slightly soft on the inside. Turn off the oven and leave the pavlovas inside to cool completely, about 1-2 hours, to avoid cracking.
6. Top and Serve
   Just before serving, spoon whipped cream into the well of each pavlova and top with fresh fruit and a drizzle of passionfruit pulp.

Vegan alternative Pavlova Recipe

Here’s a delicious recipe for a vegan pavlova, using aquafaba as a meringue base for a light, airy dessert that’s perfect for topping with fresh fruit.

Ingredients:
For the Meringue:
– 1/2 cup aquafaba (liquid from a can of chickpeas)
– 1/2 tsp cream of tartar
– 3/4 cup caster sugar
– 1 tsp vanilla extract
– 1/2 tbsp cornstarch

Instructions:
1. Prepare the Aquafaba Meringue:
– Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper.
– In a large mixing bowl, beat the aquafaba and cream of tartar with an electric mixer on medium-high speed until soft peaks form (this can take 5-10 minutes).
– Gradually add caster sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
– Fold in the vanilla extract and cornstarch gently with a spatula.

2. Shape and Bake:
– Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round with a slight dip in the centre for the toppings.
– Bake for 90 minutes, then turn off the oven and leave the pavlova inside to cool completely without opening the door (about 1-2 hours). This prevents cracking and helps it keep its shape.

This vegan pavlova is airy on the outside and marshmallowy inside, making it the perfect summery dessert. Enjoy!

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Christmas Cocktail

Sparkling Mango & Lime Spritz

• Ingredients:
  • 1 cup mango juice
  • Juice of 1 lime
  • 2 cups sparkling water
  • Fresh mint leaves and lime slices, for garnish
• Instructions:
  1. Mix mango juice and lime juice in a large jug.
  2. Add sparkling water, then pour over ice and garnish.

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Leftovers Recipe

Stuffed Capsicum Salad Wraps

• Ingredients:
  • Leftover stuffed capsicum filling
  • Romaine lettuce leaves
  • 1/2 cup shredded carrot
  • 1/2 cucumber, sliced thinly
  • 2 tbsp tahini dressing (tahini mixed with lemon juice and water)
• Instructions:
  1. Spoon leftover filling into lettuce leaves.
  2. Top with shredded carrot, cucumber, and a drizzle of tahini dressing.

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