I have been decorating my Christmas cactus for 5 years. I bring it inside every year with the help of our gardeners who deserve a Christmas bonus for their herculean effort. It miraculously survived Hurricane Odile even though it was outside on my patio when the doors and windows exploded. It has grown enormously every year and is almost touching my 9 foot high ceiling. It was given to me by my neighbors, Vic and Elizabeth, when it was just a little nubby thing. This is a photo before I decorate – next week I will post a photo of it decorated in all its glory.
Say hello to the rosemary wreath! This is so simple and yet a beautiful way to serve olives with tomato and mozzarella (with a few pickles thrown in). This idea comes from Julia Usher, a food writer and stylist. See more on her blog Dreaming of a Green Christmas.
CHOCOLATE CAKE – ONE BOWL – Click to see step by step photos
If you are a chocolate lover, you will be in heaven when you taste this cake by an Australian chef, Donna Hay. This recipe serves 10 people easily because it is so rich. Put something green like a sprig of rosemary on the plate to give it that Christmas feeling.
- 125g butter, chopped (or 4.4 oz)
- 375g dark chocolate, coarsely chopped (or 13.25 oz) – In Cabo, the Turin Dark Chocolate works best
- 1 cup (175g) brown sugar
- ¼ cup (35g) plain (all-purpose) flour, sifted
- 2 tablespoons milk
- 1 cup (120g) almond meal (ground almonds)
- 5 eggs
- Preheat oven to 170°C (325°F).
- Place the butter and chocolate in a bowl and either microwave in short bursts until melted or melt in a heatproof bowl over a saucepan of simmering water.
- Add the sugar, flour, milk and almond meal and mix to combine.
- Add the eggs and mix well.
- Pour mixture into a greased 22cm round spring form tin lined with non-stick baking paper.
- Cover the tin with aluminum foil and bake for approximately 40 minutes.
- Uncover and cool in the tin.
- Serve with cream and berries.
- Best served cold – refrigerated.
Buen Provecho and Feliz Navidad