This year has certainly been a bumpy ride, one can almost say it's been Stranger than Fiction!
So I thought I would do something a tad different, and have a look at the Christmas before Covid hit us, and this year's Christmas where we're undergoing a second wave plus facing a new strain of the Coronavirus.
This put a damper on festivities as close friends are now being infected, so we decided to rather spend a quiet day with only our two sons, the girlfriend and of course 89 year old Mom Lily.
Post-Christmas an announcement came and we're now into a harsh lockdown with beaches closed, strict curfews and laws that would make it a punishable offense if we do not wear our face mask in any public place!
However, this is all about traditional Christmas food, so I shall show you the difference Covid made to our Christmas lunch celebrations.
Last year's was lavish and shared with many but this year's much simpler; both just as enjoyable but still missed seeing the extended family!
I will share with you a recipe for a really delicious, simple summery dessert, as we're in the midst of a very very hot summer.
A pictorial Christmas 2019 - a cold lunch
Table Decor
Starters
Salmon Mousse with Prawns
Prawn Fish Croquettes
Mains
Selection of cold meats
Cheese Board
Desserts
Berry Pavlovas
Fruit Mince Pies
2020 Last Minute Christmas Lunch
We were going to join my brother and his family, but when news of the second Coronavirus wave plus a new strain came through with many people we personally know falling ill, plans changed and in between the busyness of guests, I had to throw together a quick lunch.
The Menu
- Roast Lamb & Mint Sauce
- Leek Potato Gratin (yes I made it again)
- Brocolli & Pecan Nut Salad
- Cauliflower Cheese
- Creamy Granadilla Yogurt Tart
- Brandied Fruit Mince Crumble
RECIPE TIME
Creamy Granadilla Yogurt Tart Recipe
- 1 packet Coconut tea biscuits, crushed in food processor
- 125 gram Butter, melted
- 2 packets Pineapple or Lemon or Granadilla Jelly, dissolved in 2 cups boiling water
- Rind & Juice of 1 Lemon
- 1 litre Granadilla Yogurt
- 1 can sweetened Condensed Milk
- 250 ml Fresh Cream, whipped till stiff peaks form
Mix crushed biscuits & melted butter together, press into tart pan
Stir together jelly, lemon rind & juice, yogurt & condensed milk
Fold in the whipped cream & pour onto biscuit base
Leave to set in refrigerator & decorate with whipped cream rosettes and fresh fruit - I ran out of time so kept it plain
Delicious, fresh and light dessert, enjoyed by all
Teatime treat was Brandied fruit mince Crumble
This has been my contribution for the exciting weekly 
Qurator's: Hive Top Chef! | Traditional Christmas Food.
Hope you enjoyed it, and thank you for taking a peek into my kitchen :)
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