The holiday season is here, bringing with it a perfect excuse to indulge in delicious treats and time-honoured traditions. To help you celebrate in style, we’ve gathered four of our favourite festive recipes, straight from the Mortgage Express team to your kitchen! These recipes are sure to bring a little extra cheer to your Christmas and New Year celebrations. So, dust off your apron, gather your ingredients, and get ready to whip up some holiday magic with these festive favourites!

Vicky’s Christmas Salad with Apples, Pomegranate & Nuts

Add a burst of festive colour to your holiday table with Vicky’s Christmas Salad. Featuring crisp apples, juicy pomegranate seeds, and crunchy nuts, this vibrant salad is a refreshing and delicious addition to any Christmas feast. It’s the perfect balance of sweet and savoury, and it’s sure to impress your guests!

Ingredients

• 6 cups mixed greens (kale, arugula, or spinach)
• 1 large green apple, thinly sliced
• ½ cup pomegranate seeds
• ½ cup walnuts, toasted
• ½ cup crumbled feta or goat cheese
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper, to taste

Method

• Prepare the dressing:
  • In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
• Assemble the salad:
  • Arrange the mixed greens in a serving bowl or platter.
  • Top with apple slices, pomegranate seeds, toasted walnuts, and crumbled cheese.
• Add the dressing:
  • Drizzle the dressing evenly over the salad. Toss gently to combine or serve the dressing on the side.

Noel’s ‘Cray on the Weber’

Bring a touch of Aussie summer to your festive celebrations with this mouthwatering appetiser that showcases fresh crayfish grilled to perfection, making it an ideal starter for your holiday meal. With a few extra crays and some fresh salads, it can easily be transformed into a stunning main course. Whether it’s for Christmas lunch or a New Year’s BBQ, this dish is guaranteed to impress!

Ingredients

• 2 whole crayfish (from the Limecoast region SA), halved and cleaned
• Butter (about 125g, melted)
• 3 cloves of garlic, minced
• Juice of 1 lemon
• Salt, pepper, and herbs such as parsley and chives

Method

• Preheat the Weber barbecue to medium-high heat.
• In a separate pan, melt butter, garlic, lemon juice, salt and pepper.
• Place the crayfish halves flesh side up on the grill. Brush generously with the butter mixture. Cook for about 5-7 minutes or until the flesh turns opaque and is just cooked through, basting occasionally.
• Give the crayfish a final squeeze of lemon and sprinkle with fresh herbs.
• Serves 2 to 4 people and is meant as an appetiser (but could be a main with more crays, extra salads etc). Produce all from premium SA regions.

Suggested pairings

• Serve Coffin Bay freshly shucked oysters on ice with lemon wedges, a mignonette sauce, or lightly grilled with a touch of garlic butter.
• Pair with a chilled South Australian Riesling (known for its citrus notes that complement seafood) or a light, crisp beer like a Coopers pale ale.

Mark’s Festive Family Chocolate Balls

This recipe is more than just a delicious treat… it’s a celebration of family tradition and togetherness. Inspired by his wife’s Greek heritage and the cherished custom of making Kourabiethes with her Yaya, Mark’s recipe evolved into a fun, multi-generational tradition. Over the years, Chocolate Balls became a delightful addition to the mix, creating sweet memories for nieces and now granddaughters. These rich, chocolatey delights are perfect for sharing and a great way to bring the family together this festive season.

Ingredients

• 1 packet of Marie/Nice biscuits, crushed
• ½ cup of coconut
• 2 tablespoons cocoa
• 1 tin condensed milk
• Coconut and /or chocolate sprinkles for rolling

Method

• Mix all ingredients together and roll into small balls.
• Roll balls in coconut or chocolate sprinkles.
• Place in fridge to chill.

Mark’s Traditional Greek Kourabiethes (worms)

Also known as Greek shortbread cookies, these are a beloved family tradition in Mark’s household, lovingly referred to as “worms.” These buttery, melt-in-your-mouth treats are made with a simple, yet delicious recipe passed down through generations. Perfectly dusted with powdered sugar, Kourabiethes are a festive favourite, symbolizing love, heritage, and the joy of coming together during the holiday season.

Ingredients

• 3 ½ cups of self-raising flour – sifted
• 250g good quality unsalted butter
• 2 egg yolks lightly beaten
• 1 tsp vanilla sugar
• 1 cup of pure icing sugar
• 25 ml Ouzo

Method

• Preheat oven to 170C
• Cream the butter, icing sugar and vanilla sugar together in a large bowl until smooth.
• Add the egg yolk and mix until combined, then stir in flour slowly.
• Add the Ouzo and mix well and using your hands, knead the dough in the bowl until smooth, adding a little more flour if the mixture is still sticky.
• Lightly flour a workspace.
• Grab a handful of dough and press it into a 2 cm thick disc.
• Using a small coffee cup or 6 cm round cookie cutter, cut out half-moon shapes then use your hands to gently flatten them to about 1 cm thickness. Repeat with remaining dough until you have approximately 25 biscuits.
• Transfer the biscuits to a prepared tray and bake for 30 mins or until golden brown. Set aside for 10 mins to cool then dip the biscuits in the icing sugar to fully coat.

We hope you love making these as much as we do. Share your pictures over on our Facebook page and remember to check the Mortgage Express blog for more advice and information about home loans, refinancing, debt consolidation and more.

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