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The Tastiest Parts of Beepee.
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TSP Advent Calendar - 12 December 2018
It's the twelfth of December (Beepeean Actual Time). Lets see what's behind today's door on the Advent Calendar....
why it's a beautiful glass of refreshing SPIT!
Today is a celebration of all things Christmas food and drink.
Well be discussing all things food throughout the day.
I encourage you to post your favourite or 'dream' Christmas food, tell us about your fondest christmas food memory or what yule be eating on Christmas Day, post a recipe (IRL or TSP inspired) or photo.
Throughout the day on the RMB and in the Advent Calendar, we'll posting a range of recipes, where you can learn to make South Pacifican Christmas Classics. Who knows they might become a favourite in your home too.
At the end of the day, your posts will become part of the Christmas Food Celebration in the Advent Calendar. (And if your food is particularly adventurous, it may also be showcased in the Beepeean Museum of Disgusting Food.)
You can post in the 
TSP Advent Calendar, RMB or dispatch but please tag me, Beepee. That way I can see it and bring it to the Advent Calendar for all to enjoy.
Quick and Easy Christmas SPIT
South Pacific Iced Tea (SPIT) is our regional drink. Originally an unholy concoction of left over alcohol, SPIT has evolved into the respectable drink of the masses.
Why not impress your IRL friends and family with this Christmas version. It's as refreshing as 
Midandian's Finest.
Makes about 1 litre (4 cups)
Prep time 15 mins (plus cooling time)
SPIT is best enjoyed on the day. However, and I dont know why there would be a need, Christmas SPIT will last a couple of days if refrigerated.
4 Peppermint tea bags
1/3 cup Caster sugar
2 Limes (sliced)
2 Cinnamon sticks
Fresh mint
3 cups Soda water (chilled)
Crushed ice
For the adult version: 1 cup bacardi
Place 4 peppermint tea bags and 1 cup of boiling water in a heat proof jug.
Stir in 1/3 cup of caster sugar (until dissolved)
Allow to stand for 10 minutes.
Strain into a serving jug, and discard the tea bags.
Allow to cool.
Add 2 sliced limes, 2 tablespoons of fresh mint leaves, 2 cinnamon sticks and 3 cups of chilled soda water. (If making the adult version, add 1 cup Bacardi)
Give it a quick stir to mix.
Serve topped with crushed ice and garnish with fresh mint
South Pacific Iced (SP-ICED) biscuits
These biscuits not only taste delicious but also smell great - filling your house with scent of Christmas.
They're also easy to make and can make excellent Christmas gifts (they can even be left out for santa).
They can be stored for up to 4 days in an air tight container.
Makes about 20 (depends on size)
Prep time 10 mins, chilling time 40 mins, cooking time 10 mins.
For biscuits
1 cup plain flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon mixed spice
75g unsalted butter, chopped
1/4 cup golden syrup
For icing
100g icing sugar
Milk or water
Sift the flour into a large bowl.
Add the sugar and spices and mix
Rub in the butter until mixture resembles coarse breadcrumbs.
Add in the golden syrup and mix to form a soft dough.
Turn the dough onto a lightly floured surface and knead for 1-2 mins until dough is smooth.
Cover with plastic wrap and chill for 30 mins.
Meanwhile, line a couple of baking trays with non-stick baking paper and preheat Your oven to 180C or 160C fan-forced.
Roll the chilled dough on a slightly floured surface until about 5mm thick.
Use cookie cutters or cut shapes from dough.
Place on prepared trays, allowing room for spreading. Chill for a further 10 mins.
Bake for 10 mins until pale golden and allow to cool on trays.
Whilst cooling mix 100g of icing sugar with a couple of teaspoons of water or milk to create a smooth but soft/wet paste. Use to decorate your biscuits.
Pavlova
Pavlova is the quintessential IRL South Pacific Christmas Dessert. (both Australia and New Zealand claim to have invented it.)
Pavlova is easy to make and eat. And can look stunning, it's sure to wow your guests.
Light, crumbly and fresh, this easy to make recipe should ideally be eaten on the day or at a push the next. If you don't top the Pavlova, it should keep for a couple of days in an airtight container if kept cool - but don't refridgerate.
Prep time 10 mins
Cooking time 1½ hours + cooling
4 egg whites
1 cup caster sugar
1 tsp lemon juice
2 tsp cornflour
For topping, whipped cream and fruit of your choice.
Preheat oven to 130°C, 110 for fan forced.
With an electric mixer beat egg whites im a small bowl until soft peaks form.
Make the meringue by adding the sugar, lemon juice and sifted cornflour, and beat on a high speed until stiff and glossy (normally at least 10 minutes).
Cover a baking tray with baking paper.
Pile the meringue onto the baking paper and shape into a largish circle, leaving the centre slightly hollowed.
Bake for approximately 1½ hours or until crisp on the outside.
Turn the oven off and leave the pavlova to cool in the oven with the door ajar.
Decorate with whipped cream and fruit and berries.
Cheats Mince Pies
Whilst we all love Christmas food, Christmas isn't about slaving over a hot barbecue. It's about time with family and friends.
If you're pressed for time, take shortcuts. You can still make a tasty snack which looks great and will make your friends and family feel extra special.
Prep time 10 mins
Cooking time 20 mins
Ready roll shortcrust pastry
1 jar mixed fruit mincemeat
Icing sugar to decorate
Preheat oven to 200°C, 180 for fan forced or as per your pastry sheet instructions.
Cut circles from the pastry large enough to reach 2/3rds of a muffin or to cup the base of a bun tin.
Fill the pastry cups until 2/3rds full with the mincemeat mixture.
Cut smaller circles, stars or fancy shapes to be 'lids' to the pies.
Bake for 20 minutes or until golden brown.
Allow to cool. Remove from tray. Sprinkle with icing/confectioners sugar.
Serve and enjoy.
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