Festive family food

Yeo Valley Organic shares two simple organic recipes to whip up with the kids

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Published: November 16, 2024
This Article was written by: Katie Hill - My Green Pod
Christmas, food, gifts, organic, recipe

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Main image: Christmas Pudding Chocolate Crispy Cakes

If you’re looking for a way to bring a little festive magic to your kitchen, Yeo Valley Organic has got you covered; the family farm has given us two delicious recipes that are as fun to make as they are to share.

The Mini Quiche Lorraine Christmas Tree Tarts are a merry twist on a classic
favourite; these bite-sized treats are bursting with flavour and shaped like Christmas trees for a perfect addition to your festive spread.

Whether you’re hosting a party or just fancy a festive nibble, they’re sure to impress.

For those with a sweet tooth, the Christmas Pudding Chocolate Crispy Cakes are a decadent way to indulge in some seasonal cheer.

Crunchy, chocolatey and topped with a hint of Christmas pudding flavour, these no-bake treats can be thrown together and shared at any festive gathering.

Both recipes are fun and simple to make, taste delicious and use Yeo Valley Organic ingredients, so you can feel good about what’s on your plate.

Gather your family and friends, roll up your sleeves and let the baking begin!

Christmas Pudding Chocolate Crispy Cakes

Deck the halls with these Chocolate Crispy Cakes! Mix crunchy cereal
and chocolate cheer for a jolly treat that Santa himself would savour. Ho-ho-yum!

INGREDIENTS

150g milk chocolate
200g dark chocolate
175g Yeo Valley Organic Unsalted Butter
100g golden syrup
50g raisins
50g mini marshmallows
50g toasted flaked almonds
100g puffed rice
Icing
150g white fondant icing
Edible Christmas holly

METHOD

Melt the chocolate, butter and golden syrup in a pan. Add all the rest of the ingredients to a large mixing bowl.
Allow the chocolate mixture to cool slightly before pouring over the dry ingredients. Mix to combine the ingredients.
Line 12 egg cups with cling film and add the mixture, pressing it into the cup. Put the egg cups in the fridge to set for 4 hours.
Roll the fondant icing to the same thickness as a pound coin and cut it into snowflake shapes.
Top with the edible Christmas holly and enjoy!

Mini Quiche Lorraine Christmas Tree Tarts

These flaky pastry trees, filled with smokey bacon and cheesy chunks, will make your Christmas feast truly magical.

INGREDIENTS

320g shortcrust pastry
1 tbsp olive oil
1 brown onion (diced)
200g streaky bacon (diced)
4 eggs
200g Yeo Valley Organic Greek Yogurt
200g Yeo Valley Organic Double Cream
115g Yeo Valley Organic Mature Cheddar (grated)
Salt and pepper

METHOD

Roll the shortcrust pastry to the same thickness as a pound coin and line non-stick Christmas tree moulds with the pastry. Set the moulds in the fridge for 30 minutes.
Heat the olive oil in a pan and fry the onion for 4 minutes; add the bacon and cook for a further 4-5 minutes until the bacon is cooked through. Allow it to cool.
Combine the eggs, Greek Yogurt and Double Cream in a mixing bowl and season the mixture with salt and pepper. Heat the oven to 170ºC.
Add a spoonful of the onion and bacon mix to the Christmas mould and top with grated cheese. Carefully pour the egg mixture into the mould.
Cook in the oven for 15 minutes, then turn the oven temperature down to 150ºC and continue to cook for a further 5-10 minutes. Allow the mini quiches to cool down in the mould before removing them. Serve and enjoy.