Eating Who I Want to Be: The Christmas Edition
Christmas/Summer recipe ideas from the vault for Good Vibes Guaranteed, PLUS my top cookbook recos from 2024 & a BONUS festive recipe that caters for allergies over the festive season.
Hey Sis, it’s Christmas!!
Holy spirit come and shake me! I feel like I’ve blinked and been teleported through November and December, winding up here on the 17th suddenly writing to you all my FINAL newsletter of 2025. My head always feels a little like a shaken up snow globe at this time of year, as I imagine it is for many of you, and I’m hoping that the Christmas reset will have the snow settling for us all shortly.
The other day someone asked me if I felt like I was winding up or winding down at this part of the year, and my reply was that “I feel I’m winding sideways”. It can be a bit discombobulating. But all the more reason to lean into the things that are important, the things that bring you joy and ground you, the things that lift your spirit, at this furiously festive time of year.
It’s a little cliché, I know, but given I’ve barely dipped my toes into anything else Christmassy this December (unless you count going to see Wicked at the movies not once, but twice, mildly festive) I figured throwing out a Christmas-esque newsletter to finish the year is a necessary good. Because let’s be honest, as much as it’s about whānau coming together, reflection, laughter, spirituality… all that jazz… it’s REALLY ALL ABOUT THE KAI!!!!!!!!!!!!!!!
So what I’ve done, is I’ve decided to trawl through ALL the newsletter recipes I’ve shared on this platform over the past few years, plus flicked through my cookbook Good Vibes, and my website and other recipe archives, to create the ultimate list of Christmas-friendly recipes to inspire your own Christmas Day menu.
Before we get into it, I thought I’d share a couple of my top tips for successful Christmas Day cooking:
Cook what ever the f&!% you want!
I feel there’s a lot of expectation placed on us that we need to make certain things for Christmas, and that it needs to be some enormous, time intensive feast. At the end of the day, I say cook and eat whatever the f&!% you feel like! And if someone is demanding you make something that you really don’t enjoy or don’t want to cook, suggest that if they need it so desperately and will fall apart if it’s not part of their Christmas, then they can make it themselves.
So with that being said, feel free to completely ignore any other advice I throw at you below this bullet point.
Prep, prep, prep.
I mean, on the one hand, because the kitchen is my absolute happy place, being stuck in the kitchen all day on Christmas I’m totally okay with, but equally it’s nice to be able to actually enjoy time with others, get outside in the (fingers crossed) sunshine, do something active together etc. without needing to be chained to the stove or oven. So in an ideal world, I think trying to limit kitchen time on Christmas Day to what is absolutely necessary is the way to go… which means preparing as much as you can beforehand is the key to successful Christmas kai.
This doesn’t just mean whipping up a trifle or tiramisu the night before, this can extend to all sorts of parts of the Christmas menu ~ any sauces, dressings, dips, dessert toppings etc. can often be made a week in advance and either refrigerated or frozen, so you literally just defrost and go on the day.
Try to make cooking together a Christmas tradition.
I totally appreciate that if you have five children under the age of 10 crashing about the place with their new Nerf gun that Santa is now regretting gifting them, then it might be tricky to get everyone involved in the Christmas cooking. But making the preparation of kai a shared experience, rather than one person slaving away, really is the way to go. Everyone will be able to taste the love they’ve each put into their kai as well.
Having different stations set up, like a couple of people on the barbecue, a couple of people on a table prepping salads, sides etc., and then a couple in the main kitchen if needed, can be the way to go. Or think of Christmas food ideas that involve an assembly line where everyone can help along the length of the table (my Summer fruit & custard linzers, recipe below, is a great one for this). You can even make a game of it ~ get all the kids to make stick figures out of toothpicks and roast vegetables, to place on each person’s plate!
Pace yourself.
if people are in desperate need of some morning sustenance, keep it light and bright. Something like crepes with fresh fruit (you can even make crepes the night before, to save time) is a great option. You don’t want people to be so full from their full English breakfast that the don’t even taste Grandma’s Christmas mousse cake that you’ve been slaving over for the past 3 days. Also if you’re going for the big sit down meal, then perhaps trying to keep Christmas snacking to a minimum (especially bread!).
Make extra or bigger desserts. Always.
I think one of the great joys of Christmas food is the leftovers carrying you through the next few days, and for me, it’s the Christmas desserts. I think last year Alex and I went slightly overboard and made like 7 different desserts for 8 people to finish, but boy were we reaping the rewards from the fridge the next week! If you’re making a tiramisu, for example, think about doubling the recipe ~ as for the same time/effort, you’ll have enough deliciousness to last the whole week through. I am still yet to regret making too much dessert on Christmas.
Christmas Recipes (from the vault)
one might argue I’ve gone overboard with how many recipes I’m suggesting have the potential to fit the ‘Christmas’ brief, but given I have absolutely no idea in hell what Christmas food looks like for you, I’ve thrown down a whole host of recipes I think eat well at this time of year. Whether you make any of these on Christmas Day or not, view this as my essential index for December/January eating.
I’ve broken the recipes into categories, and divided further into those from the newsletter/website vs those from Good Vibes. Note some of the Good Vibes recipes are available on other sources online, so I’ve included links for those if you don’t have a copy of the book ~ although this is where if you haven’t got yourself a copy of Good Vibes yet, I remind you that it is the perfect Christmas present for EVERYONE!!
Breakfast + Starters
From the newsletter/website:
Leftover kumara pancakes ~ vegan ~ these pancakes are perfect for when you need to use up those leftover roast vegetables (think Boxing Day breakfast following that Christmas feast).
Apricot, fennel & macadamia overnight bircher ~ vegan ~ this bircher is an absolute taste of summer, bursting with ripe apricots, sweet citrusy fennel and creamy crunchy macadamias.
Whipped feta + strawberry wreath with basil + cherry toms ~ gf ~ who doesn’t love Christmas-shaped food at this time of year?! This super easy starter sees tangy whipped feta topped with tomatoes, strawberries, basil & balsamic, arranged in a decorative wreath shape, perfect for seasonal Christmas Day eating.
From Good Vibes:
A-little-luxe overnight bircher (pg 20) ~ vegan ~ easy make ahead breakfast option, chuck in the fridge a day or two before, finish with topping on the day and voila!
Rockmelon with pink pom yoghurt & herb sugar (pg 18) ~ vegan, gf ~ great as a light, fruity/creamy breakfast option to start the day.
Toasted coconut & chocolate porridge with balsamic cherries (pg 34) ~ vegan ~ great way of optimising the brief cherry season, if it’s a cooler day
Cilbir eggs with curry leaves & saffron yoghurt (pg 28) ~ gf ~ for the people who demand eggs for breakfast, the yoghurt can be made in advance and very simple to assemble quickly in the morning.
Zucchini fritters with avocado feta whip & herb salad (pg 23) ~ fritters can be made in advance, then quickly warm in microwave before serving, feta whip can also be made the day ahead, super easy, light and delicious!
Herb ricotta pancakes with charred greens & chilli-lime syrup (pg 25) ~ again, the pancakes can be made in advance if desired, just simply warm in the microwave on the morning of. The chilli-lime syrup is also an excellent make-ahead topping.
Sweetcorn & kumara fritters with beetroot borani (pg 98) ~ vegan, gf ~ a greater starter/snacking option before the main event. Make double the beetroot borani recipe, as it’s the perfect summer dip to have on hand in the fridge for the season.
Sides/Salads/Sharing Plates ~ no oven cooking req.
From the newsletter/website:
Glorious greens with spiced hazelnut brown butter ~ gf ~ I truly think that the words spiced hazelnut brown butter need to be a part of everyone’s Christmas menu. This recipe is all brought together in 20 minutes, and for the little bit of extra effort, it really does turn the humble silverbeet into something special.
Sweet + sour soba salad with peach, peanuts + tamarind ~ vegan ~ this noodle salad smacks with all the fresh tang and flavours of a ripper Summer. Sweet and sour tamarind forms the base of a zingy dressing, with crunchy peanuts, cucumber, radishes and grilled peaches to turn up the texture.
YOUR NEXT FAVOURITE SALAD. ~ vegan, gf ~ this ready-in-15-minutes salad is going to be absolute gold in my kitchen over the summer. Think cos lettuce, sliced zucchini ribbons, sliced fennel, sweetness from nectarine, pickles and fresh mint. Crunchy toasted buckwheat and sunflower seeds and a delicious plant-based ranch-style dill & yoghurt dressing.
Grapefruit + saffron ceviche with fennel, ginger + mint ~ fresh tarakihi marinated in grapefruit, tossed with fennel, ginger and mint, then finished with a saffron coconut cream. It's quick, simple and insanely delicious ~ perfect for when a quick entrée is needed that's a guaranteed crowd pleaser. Goes well throughout the summer ~ sub the grapefruit for other citrus if needed.
Bright tofu with crisp greens and golden grapefruit-soy dressing ~ vegan ~ an incredibly delicious plant-based side dish, full of bright flavours, and because it’s a cold dish, all components can be made in advance. Grapefruit can be subbed for any citrus.
Toasted coconut, cashew, carrot & kale salad with malt-miso-grapefruit dressing ~ vegan ~ if you’re looking for an easy, seasonal carrot salad that also feels a little bit fancy (but really isn’t), this is the recipe for you. Again, grapefruit can be subbed for any citrus.
One Salad. Five Dressings. ~ vegan, gf ~ great option for summer eating, a quick throw together salad, and perfect to have on the table if going for a lighter salad/bbq focused spread. The dijon cider vinegar dressing option is a cracker.
Green bean noodle salad with blistered tomatoes & tamarind dressing ~ a great throw together option if wanting a heartier noodle salad, and you could easily add some poached chicken, fried tofu or tempeh for extra protein to serve this as a main over the summer.
Ezme smashed cucumber with garlic coconut labneh ~ vegan, gf ~ a great option for your next barbecue spread, the crisp cucumber with thick yoghurt and Turkish-inspired ezme is a cooling compliment to summer eating.
From Good Vibes:
Cucumbers & tomatoes with pomegranate, tahini & za’atar (pg 61) ~ vegan, gf ~ the secret to this salad/sharing plates deliciousness is the juices of the vegetables then being used in the smooth flavour-packed pomegranate and tahini sauce. Essential summer eating and easy to add some colour, freshness and sparkle to the Christmas table.
Killer beans with lemongrass, cashews & kaffir lime (pg 66) ~ vegan, gf ~ 15 minutes and you’re in green bean ecstasy. If your Christmas spread is open to different flavour influences, this is an essential addition to the table. I will be making this recipe, this year. **recipe also available via link on NZ Herald website**
Zhug prawn salad with watermelon & feta (pg 73) ~ if you can nab any early watermelons in time for Christmas, this is a must-make!
Pearl couscous salad with preserved lemon, cherries & pistachios (pg 76) ~ the cherries and pistachios in this salad bring a real festive vibe ~ a great option for all summer long.
Grilled sweetcorn & nectarine salad with miso dressing (pg 82) ~ vegan, gf ~ This fresh and vibrant salad will light up your outdoor summer spread. It's best cooked on the hot barbecue grill. **recipe also available via link on RNZ website**
Sides/Salads/Sharing Plates ~ oven cooking required
From the newsletter/website:
Gochujang, sesame, beet & potato gratin (for a crowd) ~ vegan, gf ~ can’t think of a more flavour-packed way to eat potatoes. This is a great option if cooking for a crowd, it’s creamy, umami, and utilises seasonal summer beetroot.
Patatas bravas deluxe with spicy smoky corn, chickpeas & mustard mayo ~ vegan, gf ~ great way to jazz up boring old Christmas potatoes with a spicy tomato sauce and seasonal corn.
Miso + mustard potato gratin with TLC oil ~ vegan, gf ~ another gratin recipe that’s one of my favourite recipes, a go-to side dish for all occasions, including Christmas.
Citrus-roasted asparagus with herb labneh + Dijon chilli-caper dressing ~ vegan, gf ~ make the most of the end of the asparagus season with this quick and easy side dish, perfect for a Christmas spread.
Best-ever leeks with maple walnuts + chilli-garlic butter ~ vegan option, gf ~ while it isn’t technically leek season, they’re still only $2.50 at the super, and if you’re going for the oven-cooked Christmas meal option, this is an absolute home run. I think I might make this on my Christmas.
Harissa portobello steaks with saffron sweetcorn purée and pomegranate ~ vegan, gf ~ this dish is incredibly versatile, excellent as a main for a small group or as a sharing plate as part of a larger feast for a crowd. Ready in 40 minutes, and making the most of seasonal sweetcorn in a fun and creative way.
Umami carrots with gochujang romesco and carrot greens salsa ~ vegan, gf ~ baby carrots are perfectly in season at this time of year, and this is one of my favourite ways to cook them. You’ll never look at carrots the same again once you try these bad boys ~ plus it uses the green carrot tops that so often get binned.
Roasted kumara with curried mint yoghurt and quick onion pickle ~ vegan, gf ~ a great sharing plate, with layered flavours and textures that go well with any main.
From Good Vibes:
Turmeric roast potatoes with crispy kawakawa & brown butter whip (pg 58) ~ gf ~ everyone needs a good roast potato for Christmas (if that’s your jam). This is the one. **recipe also available via link on UNO magazine website**
Citrus-roasted broccolini with hazelnut romesco, rocket & mint (pg 81) ~ vegan, gf ~ one of my all-time favourite recipes. It was on the table last Christmas, and will likely be again this year.
Roasted aubergines with cherry toms, tamarind sauce & sesame labneh (pg 65) ~ vegan, gf ~ a great summer sharing option for the Christmas table or the days after, utilising the best of the season’s produce. Creamy, nutty, tangy delicious.
Mains
From Good Vibes:
Showstopper cauli with speedy satay & hazelnut dukkah (pg 44) ~ vegan, gf ~ this whole cauliflower, drowning in satay and unfurling in the centre of the festive spread is enough to get both the plant and meat-eaters salivating. Guaranteed. **recipe also available via link on RNZ website**
Harissa roast lamb with minted pomegranate gravy (pg 171) ~ can be made gf by using gf flour for the gravy ~ the perfect celebration centrepiece, if you’re wanting the classic Christmas lamb with a twist, this is a great option. The gravy is seriously addictive.
Butternut & aubergine snake with basil & pistachio pesto (pg 148) ~ vegan ~ is you’re needing a vegan centrepiece for the Christmas table, this really is the ultimate. I made this to cater for my brother (who’s vegan) two Christmas’ ago, and the rolling of the filo snake as a team activity was a highlight, let alone the deliciousness of the end result.
Stuffed aubergines with crimson sauce & green caper oil (pg 140) ~ gf ~ this is a great option as a main event for a vegetarian spread. Recipe could be easily doubled to feed a crowd ~ great way to make the most of aubergine and capsicum season.
Herb, onion & hazelnut cheesecake with blistered tomatoes (pg 154) ~ if you want to go slightly outside of the box this Christmas, this savoury cheesecake is a great option for summer eating. It’s perfect for a long lunch in the sun with a glass of riesling.
Dessert
From the newsletter/website:
Roasted nectarines with green labneh, pomegranate and miso-almond crumb ~ vegan, gf ~ if there’s one recipe to make this summer season, this is the one. It’s the perfect dessert to finish off a meal with friends - chuck in the centre of the table for everyone to dig in. Layers of creamy green labneh with basil and mint, miso-maple roasted juicy nectarines, crunchy pomegranate and a vegan/gluten-free almond crumble. It's sure to become your new family favourite.
Cassata cake ~ the ricotta filling with chocolate, cranberries & mixed peel is the absolute taste of Christmas. You could also just make the filling and serve this with some toasted panettone for a quick and easy dessert or sweet breakfast.
Pandan, kaya & kiwi chiffon roll ~ this is an excellent make-ahead dessert, as will keep well overnight in the fridge. The kiwifruit and cream give it pavlova vibes but is far more forgiving and more delicious (in my humble opinion).
Thyme & spice-roasted apricots ~ an absolute must-make over summer. Great alongside greek yoghurt as a quick breakfast or dessert, also a wonderful complement to Christmas white meats such as turkey or chicken (a great alternative to cranberry sauce). Also freezes incredibly well ~ just last week I defrosted some of these apricots to use as a cake filling!
Saffron + lemon cake with lemon curd mascarpone ~ it’s always the season for cake, this is one of my favourites.
Strawberry, mint + kaffir lime meringue roulade ~ gf ~ the meringue here is made similarly to a pavlova, but baked thin and rectangular then rolled up to form a roulade. With summer strawberries, fresh mint and fragrant kaffir lime, it’s hard to resist.
Eton Mess with strawberries, basil & elderflower ~ vegan, gf ~ I love an Eton mess as it pleases the pavlova and trifle camps, borrowing the meringue component of a pavlova and the layered creaminess of a trifle. Plus it’s incredibly easy to make from scratch and throw together on the day before serving. This recipe is particularly impressive as it is both vegan and gluten-free without sacrificing flavour or wow factor. **recipe also available via link on RNZ website**
From Good Vibes:
Christmas meringue roulade with rosé cherries & Chantilly cream (pg 210) ~ gf ~ this dessert was written with Christmas in mind (hence its feature in the title) and is truly wonderful to eat. **recipe also available via link on ODT website**
Roasted thyme peaches with cardamom ginger ice cream & rum caramel (pg 176) ~ gf, for a vegan option, serve with coconut yoghurt instead of ice cream and substitute the cream and butter in the caramel for coconut cream & plant-based butter ~ this recipe was actually created for a Christmas dinner I made way back in 2020, and it’s always a hit. Hard to go wrong with roasted stone fruit!
Chilli, chocolate & orange ‘impossible’ cake (pg 206) ~ one of the desserts of last year’s Christmas, it’s an impressive Christmas dessert with its half custard-half cakeness and wreath-liked shape.
Matcha & pistachio amaretti (pg 208) ~ gf ~ if you’re wanting to do some Christmas cookie baking that last well, these amaretti are incredibly moreish and keep well for a few days to see you through the season ~ would also make a great gift for others.
Be sure to scroll down for my top cookbook recommendations from 2024, and simple-yet-showstopping recipe to add to your repertoire when the call for a gluten-free plant-based festive fancy sweet treat is needed.
Wishing you all the most wonderful holiday season… see you in 2025!
Meri Kirihimete,
Much love,
Alby xx
My favourite cookbooks of 2024:
I’ve become somewhat of an avid cookbook collector (undoubtedly since writing my own, my appreciation for the time and effort that goes into them has certainly affected this), and this year has seen a number of titles added to my collection.
It was tough to choose just a few to recommend to you (yes I’ve added my own cookbook here, because if you don’t toot your own horn then who will??!! ~ plus it is still the cookbook I use the most, by far!), but I’ve wittled in down to these 6…
A New Way To Bake (Philip Khoury)
FOR: the baker in your life who wants to save money on butter AND learn to think outside the baking box
Philip Khoury is a renowned Australian pastry chef and celebrated head pastry chef at the iconic Harrods department store in London. This book sees him reimagining classic bakes into plant-based versions, using everyday ingredients.
FOR: the friend who goes on about how good the food is in Singapore
This is honestly one of the most beautiful cookbooks I’ve seen in recent memory (the design team at Harvey Grant Books knows what’s up!) and as a fangirl of the food in Singapore, where there’s that beautiful collision of Chinese, Malaysian and Indian cooking, this is a great addition to any kitchen.
FOR: the amateur baker who wants to level up in the kitchen and know the how’s and why’s of it along the way
Nicola Lamb is one of the most famous Substack food writers, a pastry chef who trained in top New York and London bakeries, including Dominique Ansel and Ottolenghi. This book is divided into two parts ~ the first section takes you through all the science and technique of baking, with the second half filled with the most mouth-watering recipes you can possibly imagine. Nicola tests all her recipes to the max before sharing them, so you know that success is guaranteed!
Love Vegetables (Anna Shepherd)
FOR: someone who wants to learn how to cook better with vegetables
Unlike the books above, which I sought out, I stumbled upon this delightful vegetarian cookbook on a trip to Melbourne earlier in the year. It’s packed full of vibrant, easy-yet-interesting vegetable recipes. My kind of cooking! I’ve made the Jerusalem artichoke risotto a few times already.
The Secret of Cooking (Bee Wilson)
FOR: the person who loves to read cookbooks in their spare time, perhaps curled up in bed with a cup of tea
Bee Wilson is a renowned food writer, who has finally released her first cookbook (as opposed to other food-related non-fiction books she has published) and it’s a doozy. Her writing is real and relatable, and her emphasis on no-fuss delicious cooking makes this a treasure of a book.
FOR: the person who wants to eat well with feel-good flavours
Close to 120 seasonal veg-forward recipes with knockout flavours to help you level ups in the kitchen, from beginners to pros, there’s something for everyone.
Best of the season this fortnight (NZ):
Last of the asparagus
Avocados
Beans & peas
Brassicas (broccoli, caulis, cabbages)
Late hardy greens - cavolo nero, silver beet, kale
Beetroot
ALL OF THE BERRIES
Spring onions
Late broad beans
Spinach, Salad Greens
Capsicums
Cucumbers
Aubergines
Early tomatoes
Sweetcorn
Stonefruit
Early melons
Fruit & custard almond sablés
This recipe was conjured up last week when I was asked to cater for a psychiatric end-of-year function. Wanting to create something that was both vegan and gluten-free, felt slightly fancy and mildly festive, the recipe for these fruit & custard almond sablés was born. And I really do think they’re quite the little triumph. A thin crisp almond biscuit, with a touch of cardamom & lemon, topped with a piped plant-based vanilla & rose crème pâtissière, then adorned with seasonal fruits. A perfect treat for Christmas Day and beyond.
Hands-on Time: 45 minutes
Total Time: 1 hour 30 minutes + overnight chilling time
makes approx. 50
Cost Estimate: $25 - $35 (depending on fruits used for decoration)
Ingredients
Sablés
200g vegan butter block, softened to room temperature
120g caster sugar
finely grated zest of 1 lemon
1 tsp vanilla extract
150g gluten-free plain flour (eg Edmonds)
50g buckwheat flour
120g ground almonds
2 tsp ground cardamom
⅓ tsp sea salt
Crème pâtissière
1 litre soy milk
1-2 tbsp rose water (to desired taste)
200g caster sugar
100g cornflour
1 tbsp vanilla paste
1 large pinch turmeric
150g vegan butter or spread (e.g. Nuttelex)
To decorate
fresh seasonal fruits (eg thinly sliced strawberries, blackberries, sliced nectarine, blueberries, pomegranate seeds, sliced kiwifruit etc.)
small mint or basil leaves (optional)
edible flowers (optional)
gold leaf (optional)
Method
The sablés and crème pâtissière can be made the day prior to assembly.
For the sablés, in a large bowl using an electric hand or stand mixer, beat together the vegan butter, sugar, lemon zest and vanilla for 2 minutes until well combined and fluffy. In a separate bowl, whisk together the gluten free flour, buckwheat flour, ground almonds, cardamom and salt. Add the dry ingredients to the butter mixture, start mixing with a wooden spoon, and mix gently until it comes together to form a soft, slightly sticky dough - I like to use my hands to bring it together at the end. Divide the dough into two portions, shape each into a thick disc and wrap with clingfilm. Refrigerate the two discs of dough for a minimum of 2 hours to chill.
As the sablé dough chills, make the crème pâtissière. Place the soy milk and rose water in a medium saucepan over medium heat and slowly bring to the boil. In a large bowl, whisk together the caster sugar, cornflour, vanilla and turmeric. Once the milk is just starting to bubble, remove from the heat and gradually pour the hot milk into the sugar mixture, one third at a time, whisking together until smooth. Return the mixture to the saucepan, place over medium heat and cook, whisking regularly, until the mixture boils and thickens to form a smooth, thick custard. Cook for a further minute or two, continuing to whisk, to make sure you cook out the cornflour properly. Remove from the heat and whisk in the vegan butter until smooth. Pour the warm custard through a sieve set over a large bowl, using the whisk to press the custard through the sieve to remove any lumps. Place a layer of cling film directly onto the custard, to prevent a skin from forming, and refrigerate overnight to cool completely.
When the sablé dough is fully chilled, preheat the oven to 160°C fan-forced. Line three oven trays with baking paper.
Unwrap one disc of dough, place between two sheets of baking paper and roll out until about 4mm thick. Using a 4-5cm round cutter (or whatever desired shape), cut out as many circles as you can. Peel off any scraps of dough away from the edges of the circles and squidge together into a ball for later biscuits. Carefully transfer the biscuit rings onto one lined oven tray - they won’t spread much during baking. Repeat with the second disc of dough, rolling and cutting out circle shapes. Collect up the scraps of dough and add to the ball of scraps from earlier. Transfer the circles to the second lined oven tray. Place the trays in the fridge for 20 minutes to chill. Flatten the ball of dough scraps into a disc, place between two sheets of baking paper and roll out as before. Cut out as many circles as you can, and transfer the final biscuit circles to the third lined oven tray and also refrigerate for 20 minutes to chill.
Bake the biscuits for 10-12 minutes, you can do all three trays at once if your oven has enough racks, until just starting to turn golden at the edges. Remove from the oven, leave to cool for a few minutes then transfer to a wire rack to cool fully. Once fully cooled, store in an airtight container at room temperature overnight.
When ready to serve, to assemble, take the chilled crème pâtissière, remove the clingfilm, and using an electric hand beater, beat the custard for a minute or two until beautifully smooth. The custard should have thickened overnight to a wipeable consistency. Spoon the custard into a large piping bag fitted with a star nozzle and pipe a generous amount onto each of the sablé biscuits. Decorate the custard delicately with your chosen fresh fruit (the fruit should stick neatly to the custard and hold nicely), as well as a small leaf of fresh mint/basil, edible flowers.petals and a final flourish of gold leaf.
Alby’s Advice:
The sablé dough will keep well in the fridge for up to 1 week, and can also be frozen for up to 3 months, if desired.
The crème pâtissière will keep well refrigerated for up to 5 days.
Love your work Alby, Meri Kirihimete!!