The Lagom Christmas Recipe Edition (part one)

It’s not Christmas without a pantry (and fridge) filled with goodies from Lagom.

We’ve stocked up on local cheese, dip, Second Fiddle Smokehouse trout and Martins Ridge Farm meats for the grazing board — and pre-ordered a few sourdough baguettes, of course.

But now it’s time for the main event.

For the Christmas Crumb Collection, we’ve sourced a few favourite Christmas recipes from our staff: they hint at global flavours and influences, and all feature an item or two from our shelves. 

This is part one, so stay tuned for the next. Order your sourdough essentials in the meantime.

Pre-Order Now

Kim is cooking: Cheesy Spinach Cob Loaf (because no celebration is complete without one)

Recipe via The Kiwi Country Girl

Using: the crowd-pleasing, crowd-feeding Miche Loaf and Tilba Dairy staples.

Kaz is cooking: Ris a la Mande (her fave Danish Rice Pudding with Hot Cherry Sauce)

1 litre Tilba Dairy milk

180g risotto rice

1 vanilla pod

70g sugar

100g almonds, blanched

½ tsp Murray River salt

400ml whipping cream

1. Add rice and milk to a large pot and heat up slowly, stirring frequently.

2. Scrape all the seeds from the vanilla pod into a bowl with the sugar. Mix well.

3. Add sugar, vanilla seeds and empty pod to the pot and stir in.

4. Take off the heat once the pudding has a smooth, cohesive consistency (usually about 45-50 minutes). Remove the vanilla pod.

5. Roughly chop almonds and add to the pudding along with the salt. Transfer to the fridge and leave overnight.

6. The next day, whip the cream and add to the cool pudding. Mix well and chill.

Cherry Sauce

1 large jar of Morello cherries in juice

65g sugar

½ cup water

1 tsp vanilla extract

1 tbs cornstarch

1. Add cherries, juice, sugar and vanilla to the saucepan and slowly bring to a boil, then simmer.

2. Dissolve cornstarch in water on the side, and add slowly to the pan until the sauce reaches your desired consistency.

3. Take off the heat and serve hot on top of the cold rice pudding.

Tiarn is cooking: Nagi’s big, easy pasta salad

Recipe via RecipeTinEats

Sub in: Duro Pasta and Meredith Goats Cheese to make it extra delish and extra Lagom.