Christmas Baking

We added some Chambord to this mixture for extra sweetness
We added some Chambord to this mixture for extra sweetness

Seasons greetings readers. It has been awhile between posts, and with Christmas even closer I felt it time to update the site with some festive recipes. I am fortunate enough to be in Toowoomba at the moment for my nephew’s 5th birthday, and also helping my sister to prepare a Christmas roast. It’s been another scorcher today but thankfully we are nice and cool inside.

My very talented sister has shared some recipes with me, so I thought I would share them with you. The festive strawberry mock tail was especially refreshing while cooking. The mulled wine is a family favourite that is made at least twice a year (for Christmas in July) and is simply delightful. The aromas of cinnamon, orange and red wine almost transport me back to Europe, where I attended some Christmas markets in Cologne, Germany a few years ago. If I wasn’t feeling festive before, I certainly was when I left. The festive spirit was evident around every corner, and I will never forget sampling the gluvine, egg nog and candied almonds.

Without the snow and real pine Christmas trees in Australia, it is still possible to get that festive feeling with some specific ingredients. This year I will be up the coast with my extended and immediate family, and look forward to a relaxed time with everyone. I hope that whatever you get up to, you take time out to relax, enjoy quality time with your loved ones, and most importantly, eat plenty of tasty food!

Happy holidays, That Healthy Girl.

Chilled Mulled Wine

Serves: 4

Prep: 5 minutes (+30 mins infusing and 2 hours chilling time)

Cooking: 5 minutes


1L light red wine (such as pinot noir or tarrango)

½ cup caster sugar

1 orange, quartered, each quarter thinly sliced crossways

10 whole dried cloves

2 x 7cm cinnamon sticks

1 vanilla bean, split

2 tbs Cointreau liqueur

8 strawberries, washed, hulled, quartered

Ice to serve


  1. Combine the wine, sugar, orange, cloves, cinnamon and vanilla in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil. Set aside for 30 minutes to infuse.
  2. Add Cointreau and stir to continue. Transfer to a jug and place in fridge for 2 hours to chill.
  3. Add strawberries to the wine mixture. Divide ice among serving glasses. Pour over mulled wine and serve immediately.

About The Author

Madeleine Baumgart

Accredited Nutritionist (AN)
Accredited Practising Dietitian (APD)
Credentialed Eating Disorder Clinician (CEDC)

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