Pecan Balls

Can be made a week ahead

125g softened butter
1 tsp vanilla
2 tbs caster sugar
1 cup (125g) finely chopped pecans
1 cup (150g) plain flour
1/2 cup (80g) icing sugar mixture

Beat butter, vanilla and sugar in a small bowl with an electric mixer until smooth. Stir in nut then sifted flour in 2 batches.
Roll 2 level teaspoons of mixture into balls. Place balls 5cm apart on ungreased oven trays. Bake in a moderate oven about 15 minutes or until lightly browned.
Sift icing sugar into a bowl, roll balls in icing sugar while still hot, cool on a wire rack.
Makes 30.
Suitable to freeze.

Secret Family Christmas Recipes

Frozen Christmas Pudding

1 1/2 cups mixed dried fruit
2 slices pineapple, chopped
1 bag glace cherries, chopped
1 litre each of chocolate and vanilla icecream
125g grated dark chocolate
Generous 1/2 cup brandy

Soak dried fruit, cherries and pineapple in brandy overnight. Soften icecream, turn into a large bowl and quickly mix in soaked fruit and chocolate. Mix well. Pack into a basin, cover tightly and freeze. To remove, bip basin in hot water and turn onto a plate. Refreeze. Decorate with glace fruit to serve and offer whipped cream. Serves 8 - 10.

Prawns with bok choy and rice

From The Age

Place 2 cups rice and 1L water in a large saucepan over medium heat and bring to the boil. Stir, reduce heat to low and simmer, covered, for 12 minutes. Heat 2 tbsp peanut oil in a wok over medium heat.

Stir-fry 16 large green (raw) prawns (peeled) until just cooked. Remove prawns and add 4 cloves garlic (finely chopped) and 2 red chillies (finely chopped). When garlic starts to colour, add 3 heads bok choy (trimmed and leaves separated) and stir until wilted. Return prawns to wok.

Add 2 tsp sesame oil, 150ml chicken stock and 3 tbsp oyster sauce and stir to heat through. Serve prawns with rice and sprinkle with 1/2 cup cashews (toasted and coarsely chopped).