The 2016 RecipeTin Eats Christmas Menu is here – and it’s a show stopper that can mostly be prepared ahead! Starting with a classic Prawn Cocktail, followed by a Baked Parmesan Crusted Salmon, sides, and finishing with a classic Aussie Pav, this is stress free Christmas feasting that tastes even more incredible than it looks!

Every year since I started RecipeTin Eats, I have shared a Christmas and Thanksgiving menu. And the 2016 Christmas Menu is finally here!!

I’ve actually already shared all the recipes for the feast, so this post is bringing it all together and showing you how you can get ahead so there’s little to do on the actual day. So you can spend more time with family and friends / opening presents / sipping mulled wine and nibbling rather than bustling around in the kitchen, being a stressed out wreck. 🙂

This years’ menu is quite summery, perfect for an Aussie Christmas. And easy. Of course!

And without further ado….here it is!

??2016 CHRISTMAS MENU??

Prawn Cocktails to start….all the rage in the 80’s, but they never went out of fashion in my books! Make the sauce ahead and the prawns can be peeled the day before. Then simply toss together on the day and serve.

PS The pink sauce used for Prawn Cocktails is also perfect to use as a dipping sauce, if you prefer to serve up big bowls of prawns for people to peel themselves.

Parmesan Crusted Salmon with Lemon Cream Sauce – Everybody say “OMG OMG”! That’s just a preview of the response you’ll get when you place this on the table. 😉 This is fantastic for making ahead because you can make this sauce and the crumb mixture the day before, then assembling it to bake is a 3 minute job.

This is also great for taking to picnics and serving at room temperature. Really! I had a reader ask how to make this to take to a picnic without any way to reheat it, so I added directions in the recipe. (Yes the crumb will be CRUNCHY!)

Not just another POTATO SALAD….this is a recipe from my friend’s mother, and it is epic! The little thing she does that makes all the difference is to pour French dressing over the potatoes while they are hot so they suck up all that flavour.👌🏼 Make this up to 48 hours before the big day – it just gets better with time!

JP’s Iceberg Lettuce Dill Salad – Hands down, the salad I make most frequently using iceberg lettuce. I love this salad sooooo much. And so does everyone I make it for!

The Great Aussie Pav!!!
Fact: Pavs are notoriously temperamental in hot humid weather. ☀️
The Irony: Pavs are a summer dessert. 😂
Your Saving Grace: The foolproof tips I’ve accumulated over the years. 🙌🏼
Why It’s Great for Christmas: You can make the Pav ahead / never met a person who doesn’t love Pav / you’ll look like a rockstar when you place this on the table.🙌🏼🎉👌🏼

Oh! And in case you missed it – Cookie Mix in a Jar GIFT! All the recipient has to do is add melted butter and an egg, then scoop mounds onto a baking tray to make these irresistible White Chocolate Cranberry Cookies. 🙂 Psst This is such great value too!

And that’s the 2016 Christmas Menu! It’s quite a light one, perfect for an Aussie summer Christmas, rather than having the oven on for hours to roast a gigantic turkey. 🙂 For more Christmas recipes (including several gigantic turkey recipes!), browse my entire Christmas Collection!?

I will be back on Wednesday for one final recipe (maybe recipeS!) before Christmas, but in case you’re too caught up in the Christmas madness to catch it – MERRY CHRISTMAS!!!

– Nagi & Dozer xx

PS Can you see cheeky Dozer photobombing my photos again? Seriously, I didn’t get a single photo without Dozer in it somewhere. But I couldn’t bring myself to Photoshop him out. Because…well, you know. This sight pretty much encompasses my day to day life. Lots of food. And Dozer lurking nearby!! ❤️

LIFE OF DOZER

With all that food on the table, where else would he be???