Rudolf Tartlets

Last night was Noche de las Velitas so I celebrated with my Colombian family. These certainly aren't typical for this night but last night was all about the young and young at heart so...

Rudolf Tartlets

Serves: 32

Prep Time: 45mins (to be honest I'm not sure) Cook Time: 5mins plus refrigeration time

*The original recipe for these called for a type of biscuit that I can't find here that you pop in the oven to heat through and then press into a muffin tin to make the right shape. I tried this using the only biscuit I thought might be  reasonable substitute but in the end I decided they were too big (see below) so instead I used small tartlet cases.

32 small tartlet cases

300g chocolate

3/4 cup cream

100g fondant

32 red tic tacs (or other suitable nose)

64 green or blue 100's and 1000's

64 pretzels

1. Place tartlet cases onto a baking tray.

2. Pour cream into a saucepan and heat over low heat until just boiling, add in the chocolate and stir until smooth

3. Spoon 1tbsp measures of chocolate into each case.

4. Roll small balls of fondant and insert a tic tac inside each one to make the noses, place on top of the chocolate

I'm a fan of prep that can be done whilst sitting on the couch!

5. Roll smaller balls of fondant (as evenly sized as possible) and press a 100 & 1000 into each one and place on top of the chocolate for the eyes.

My original idea was to just draw a little black dot on as an eye,
but Rory had this suggestion and I felt like I had to try it.
Warning it takes some time!

6. Place the tray into the fridge to allow the chocolate to set slightly

7. Cut pretzels (there was a lot of breakage in this part of the process) to form antler shapes and then press into the top of the chocolate to form antlers.

8. Return Rudolf to the fridge until completely set

You could use a lot of other things to make the features of your reindeer, I chose these because I had them in my house and I was able to form the fondant to be a suitable size for the nose and eyes, but the options are endless.

These were great fun and by far the cutest dessert I have ever made. They were well received last night (or so I assume based on the empty tray I was able to bring home).

Mustard Pork with Roasted Pears

For the love of pork and pear... When I first found this recipe I was really excited, two of my favourite foods meshed together in one delicious bundle that takes about 30mins to make, it doesn't get any better than this.

Roasted Pear Salad

Serves: 4

Prep Time: 5mins Cook Time: 25mins

4 Beurre Bosc Pears cut into 2cm thick wedges

2 Red onions cut into wedges

Olive Oil Spray

2tbsp Balsamic Vinegar

100g Baby Spinach 

1 avocado thinly sliced

1. Preheat oven to 200C. Line a baking tray with non-stick paper.

2. Place the cut pears and onion onto one of the trays, spray with oil and drizzle with half of the vinegar.

3. Bake for 25mins or until the pears are golden and tender

4.Place the pear, onion, spinach, avocado and remaining vinegar in a bowl and toss to combine.

Mustard and Rosemary Pork

Serves: 4

Prep Time: 5mins Cook Time: 10-11mins

4 Pork Loin steaks

2 tbsp Wholegrain Mustard

2 tsp fresh chopped Rosemary

1 tsp Lime rind

1 tbsp Olive Oil

1. While the pears and onion are baking, combine the mustard, rosemary and lime rind in a bowl. 

2. Heat the oil in a large non-stick frying pan over high heat. Cook the pork for 2mins on each side.

3. Remove Pork from heat and spread the mustard mixture on one side of the steak.

4. Transfer steaks onto a second baking tray and bake for 6-7mins until cooked through. 

This far exceeded my expectations. I love a meal that can be made in under 30mins!