Christmas in July

For the past six years in Noosa, we have celebrated a winter Christmas feast with our English friends, The Campbell family and the Schluter family.
Charli helping Teddy pull a cracker while Katie and Sienna look on.

Last year we sadly thought that we were celebrating our last one together for a while, but as our holiday home this year happened to be in the winter, Jenny was quick to organize another one.

We draw names out of the hat, so we all have have someone to buy for and then work out who will cook what for the feast, decorate our houses Christmas style, and generally have a wonderful, fun night with some wonderful, fun friends.

The children are growing up so fast and they love the anticipation and organization as well.
the kids table,last year at our house.

Last year, we all tried to hand make all of our gifts and I enjoyed the challenge of making a couple of gingerbread houses for the girls.

Teddy enjoying showing off the gingerbread he helped to make last year, and baby Sienna in the background

I also found this great recipe for a vegetarian nut roast, it is delicious, and I dont miss out on my roast dinner anymore!

MUSHROOM NUT ROAST

2 tablespoons olive oil

1 large onion

2 cloves garlic,crushed

300g mushrooms, finely chopped

1 and1/2 cups of Brazil nuts(235g)

1 and 1/3 cups of raw cashews(125g)

1 cup grated cheddar cheese(125g)

1/4 cup fresh grated Parmesan cheese(25g)

1 egg lightly beaten

2 tablespoons of fresh chives, chopped

1 cup fresh wholemeal breadcrumbs(80g)

Preheat oven to a moderate 180 degrees C,

grease an 11X21 loaf tin and line base with baking paper.

Heat oil in frying pan, add onion,garlic and mushrooms, heat for 5 minutes or until soft.

Transfer into large bowl & cool.

Place Brazil nuts on baking tray in oven for 2 minutes, add cashews and return to oven for 3-5 minutes until toasted, allow to cool.

Process nuts in a food processor until finely chopped(dont over process) or break up with a rolling pin & tea towel.

Combine nuts, mushroom mix, cheeses, egg, chives and breadcrumbs, mix well.

Press firmly into loaf tin & bake for 45 minutes or until firm.

Leave for 5 minutes then turn out.

Cut into slices and serve warm with gravy or roasted pumpkin sauce.

I hope you try it!

Thankyou Jenny&Gerry and Sharon&Richard and girls for another fun night with you.