Christmas 2012 : Wordless Wednesday Blog Hop ...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...

 

Merry Christmas : Creative Mondays Blog Hop ....

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week. This week as promised I would feature my favourite Christmas post from last weeks hop. Here they all are-

 

The Crafty Blog Stalker

Life As We Know It By Paula

White Chocolate Caramel Snowmen And Trees ....

Finding something we all love to eat with a bit of everyone's favourite ingredients inside. White chocolate check, caramel check, Christmas sprinkles check, biscuits check. I had to do most of the work due to very hot pans but my daughter helped with the important bit at the end sprinkles and tasting ....

Makes 12

Ingredients

Base

100g Margarine

250g oat wholemeal biscuits

Filling

80g  Margarine

55g golden caster sugar

1 tbsp golden syrup

200g  half a can of condensed milk

Topping

150g White cooking chocolate broken into pieces

Coloured sugar sprinkles

You will also need 2 x 6 holes seasonal silicone muffin trays

Method


Place the oat biscuits in a food processor to make into fine crumbs

Place 100g margarine in a pan and slowly melt

Add the biscuit crumbs and mix well

Place evenly into the 12 holes of the muffin trays

Push down firmly with the back of a spoon to compact all the mix together and leave to set

To make the filling

Place the margarine,sugar,golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved.

Slowly bring to the boil and simmer for 6-8 minutes,stirring constantly,until the mixture becomes very thick.

Pour over the shortbread base and leave to cool.

When cooled put in the refrigerator for a few hours until firm.

To make the topping.

Melt the milk chocolate in a bowl over some simmering pre boiled water or in a microwave according to instructions on pack.

leave to cool but not set

Then spread over the caramel.

Spoon the coloured sprinkles over

Chill in the refrigerator until set.

Christmas Bumper Creative Mondays Blog Hop...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.

All week and weekend we have been rushing around getting ready for Christmas so this week I'm sharing some pictures from today when we went to Nottingham to visit Santa.

This week we would like you to link up as many Christmas recipes/crafts/style etc as you would like as its the last full week before Christmas to share what you have been making. And as usual link up anything thats got you creative this week. I will be featuring all my favourite Chrismas post next week....

Weight Watchers Mulled Martini ...

This spiced Martini is a delicious fruity cocktail with a subtle hint of spice, perfect to kick start a winter’s evening celebration. Made with Weight Watchers Italian Red Grape & Pomegranate Cordial, this fruity, spiced Mulled Martini is a great twist on a classic.

The orange-flavoured liqueur combines with the luscious grape and pomegranate to make a sophisticated fruity mix, with a pinch of mixed spice providing the distinctive mulled flavour.

Ingredients

2tbsp Weight Watchers Italian Red Grape & Pomegranate Cordial

1tbsp Cointreau or Triple Sec

1tbsp vodka

2tbsp freshly squeezed orange juice

Good pinch mixed spice

Cubed ice

Pomegranate seeds or small red grapes to garnish

Method

1. Shake all ingredients together with lots of ice for a minute, then strain into a chilled martini glass.

2. Add fruit to garnish and serve.

Guest Post Credits- Weight Watchers

Truvia Mince Pies ...

Serves: 8

Prep time: 35 mins

Bake time: 20 mins

Ingedients 

For the pastry

225g Plain flour

115g Low fat butter or margarine, cold

1 pinch salt

75ml cold water

For The Mincemeat


225g Bramley apple, grated

225g sultanas

225g raisins

225g currants

65g Truvia

1tsp mixed spice

1 orange, zest & juice

60ml Brandy – optional

Method

To make the pastry place the flour, salt and butter in a bowl and rub in using your fingertips until it resembles breadcrumbs.

Add the cold water a little at a time, mixing with a knife until it starts to come together.

 Use your hands to bring the pastry together into a ball, then knead on a lightly floured surface until the dough is smooth.

Wrap the pastry in cling film and leave to rest in the fridge for 30 mins.

Meanwhile to make the mincemeat, mix all of the ingredients together in a large bowl then place in sterilised jars until you need it.

Now preheat your oven to 180°C/Gas 4 and lightly grease a muffin or tart tin.

Next roll out the pastry until it is the thickness of a £1 coin, then cut out 8 discs using a 7.5cm round cutter, then cut out 8 star shapes for the lids.

You could use slightly smaller discs if preferred.

Place the larger discs into the tin, then spoon in approximately 1 teaspoon of mincement into each base then place the lids on top.

Bake in the oven for about 20 minutes until the pies are golden brown, remove from the oven and leave to cool.

Guest Post Credits- Truvia

How To Make A Christmas Stocking ...

What you will need

Craft Factory Acrylic Glitter Felt

Needle

Embroidery thread

Fabric glue

 Embellishments – selection of buttons, beads, bells etc.

Instructions

1. Cut your red/white felt into two stockings with pinking shears, approx. 40 cm (top to heel)

2. Cut out a square piece of felt the same length of the top of your stocking in a contrasting colour then lay it on top of one of the stockings and attach by using a simple running stitch, 1cm in from the edge, in red or white thread.

3. Decorate the tops of the stocking by sewing/gluing on a selection of different embellishments to personalise

4. Join your stocking by stitching both pieces together, finishing off by sewing on some ribbon for hanging.Bottom of Form

Guest Post Credits -  Dunelm Mill

Stockist – 0845 165 6565

Meringue Topped Mince Pies ...

This twist on the traditional mince pie recipe includes a light, fluffy meringue top.

Preparation Time : 40 minutes

Baking Time : 20 minutes

Portions : 12

Meringue Topped Mince Pies Ingredients

250 grams plain white flour

100 grams butter (cold and cubed)

25 grams lard

3 tbsp golden caster sugar

400 grams mincemeat

Ice sugar (to dust)

Topping

2 free range eggs (whites only)

Pinch salt

125 grams golden caster sugar

1 teaspoon Nielsen-Massey Almond Extract

Directions

Place the flour in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs (or place in food processor and whiz until it resembles breadcrumbs).

 Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough.

 Knead gently into a ball, wrap in cling film and chill for 15 minutes.

 Preheat the oven to 220 °C (fan 200°C, gas mark 7).

 On a lightly floured surface, roll out half the pastry until 3mm thick.

Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12 hole bun tins.

Place a heaped tsp of mincemeat into each pastry case.

Bake 15 minutes until golden brown.

Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar and the almond extract.

 Whisk until stiff and glossy.

Spoon the meringue onto the pies and bake for 3-4 minutes until meringue is lightly golden.

Guest post Credits - Nielsen-Massey Almond Extract

Ready For Christmas : Wordless Wednesday Blog Hop...

Welcome to Wordless Wednesday hosted by Clairejustineoxox and Judyh-jsThoughts where you can link up your Wordless / not so Wordless Wednesday photo posts each week...

 

Christmas Chocolate Trees : Creative Mondays Blog Hop ...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....

Looking for a small handmade gift to make?

I made this recipe up yesterday and was very pleased with them - they look sweet, taste great and don't cost much to make.... with no baking involved!!

Makes 6

Persil Warm Spice Review And Christmas Recipe Challenge ...

Last week I was kindly invited to take part in a Blogger Christmas cooking challenge. Persil Washing Up Liquid have teamed up with Ruth Clemens (blogger at The Pink Whisk and runner-up of the Great British Bake Off) to create some festive family recipes.

Along with some other bloggers I was given a chance to re create one of Ruth's recipes and also be entered into an opportunity to win a prize of £300 worth of kitchen vouchers from selected retailers.
(I was excited enough to be baking a plate full of treats so this was an added bonus).

Ruth’s festive recipes include-

Chocolate Orange Trifle
Christmas Biscotti
Mini Sausage Twirls
Orange Fig Glazed Ham
Spiced Apple Chutney
Candy Cane Meringues
Christmas Biscuits
Florentines




I decided to go with the Florentines as I thought they looked amazing and have never got around to making any up for myself yet so this itself would be a challenge ...

Here is Ruth's video on how to make them-

Makes 12

Ingredients:

50g golden syrup

50g Stork Baking Liquid

50g demerara sugar

50g plain flour

8 glace cherries, chopped

45g flaked almonds

40g mixed peel

50g sultanas

150g milk chocolate

Oven Temperature:

160c(fan)/180c/Gas Mark 4.

Bake Time: 8-10 minutes

Equipment Needed: Scales, small pan, silicone spatula, medium and small mixing bowl, chopping board, knife, cutlery – knife & spoon, 2 x baking trays, non-stick baking paper, wire cooling rack, teaspoon, pastry brush

Method:

Preheat the oven to 160c(fan)/180c/Gas Mark 4 and line two baking trays with non-stick baking paper.

Add the golden syrup, demerara sugar and Stork Baking Liquid to a small pan. Heat the pan over a gentle heat, stirring frequently until the sugar dissolves.

Remove from the heat and add the flour, flaked almonds, mixed peel, sultanas and chopped glace cherries into a bowl and stir to mix evenly.

Place spoonfuls of the mixture well spaced apart as they will spread, creating 6 Florentines on each tray.

Bake in the oven for 8-10 minutes until lightly golden brown.

 Allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.

Once cooled melt the milk chocolate gently in the microwave or over a pan of steaming water.

Coat the back of each Florentine with melted chocolate, allow to set.

Serve. Tips/Alternatives: Use white chocolate to coat the Florentines if preferred.

I was very pleased with how the Florentines had turned out as they looked and tasted delicious (I should know I had more than my fair share).

Chocolate Shop Mulled Wine ...

Ingredients

1 bottle of ‘Chocolate Shop’ wine

 100g caster sugar

2 cinnamon sticks

 

5 star anise

8 cloves

2 small oranges (eg. clementines or satsumas)

 

A sprig of rosemary

 

Method

Pour the bottle of ‘Chocolate Shop’ into a saucepan with the sugar and spices and warm gently until the sugar has dissolved.

 

 Chop the un-peeled oranges in half and add them to the pan with the sprig of rosemary.

 

Continue to warm gently over a low heat for 5 – 10 mins to allow all of the flavours to infuse.

 

Serve warm. 

Guest Post Credits - Chocolate Shop wine

Sausage And Tomatoes Envelopes ...

Makes 12

You will need for the pastry

1 tsp mixed herbs

225g sieved flour

Pinch of salt

50g Lard

150g Margarine

Cold water to mix ( about 3-4 tbsp )

For the filling

6 sausages cut into half

2 large tomatoes cut into 12 slices not including ends

For the glaze

1 egg mixed together

1 tsp of mixed herbs

Method

In a bowl mix the flour,herbs and salt together

Cut lard and margarine into cubes and stir in

Slightly rub together

Add water a tablespoon at a time until all mixed together

Roll out onto a floured surface into a long rectangle

Fold into 3

Repeat this 3 times

Cover pasty and leave in fridge for about 15 minutes

Grease 2 baking trays

Roll pasty into long rectangle

Lay 12 piece of tomatoes onto pasty spacing well and place sausage on top of tomatoes

Cut pasty into 12 pieces

Slightly roll each pasty out so you can cover sausage with 4 corners like a envelope

Glaze corners to stick down

place envelope sides down on baking trays and glaze tops

Prick the tops of parcels with a fork

Sprinkle few herbs over

Bake on a pre heated oven 200c  for about 25 - 30 minutes until golden

Sticky Gingerbread & Pecan Pudding served with Ginger & Rum Yoghurt ...

Prep time: 20 mins

Cook time: 30-35 mins

Serves: 4

Served in 175ml pudding basins, well buttered and floured.

Ingredients

250g TOTAL Greek Yoghurt

100ml ginger wine

100ml rum

50g soft brown sugar

75g self raising flour

¼ tsp baking powder

½ tsp bicarbonate of soda

1 tsp ground ginger, heaped

¼ tsp cinnamon, ground

¼ tsp cloves, ground

1 egg, large

40g butter soft

50g sugar molasses

75ml water, warm

50g stem ginger, chopped

75g Bramley apple, peeled and chopped

75g pecans, chopped

Method

1. Preheat the oven to 180°C / 360°F / Gas Mark 4.

2. In a saucepan reduce the ginger wine, rum and soft brown sugar until it forms a syrup. Leave to cool.

3. In a mixing bowl sift the flour, baking powder, bicarbonate of soda and spices, then add the egg, butter and molasses sugar.

4. Using an electric hand mixer or mixer, whisk everything together, gradually adding the warm water to make a smooth mixture.

5. Fold in the stem ginger, apple and pecans.

6. Divide the mixture into the buttered pudding basins and cook in the middle of an oven for 30 – 35 minutes, until they feel firm and springy to the touch.

7. Gently ease the puddings from their basins. Mix the rum and ginger wine syrup with the yoghurt and serve on top of the hot puddings.

Guest Post Credits- Total Greek Yoghurt

Boozy Brownie, Cherry & Walnut Trifle ...

Prep time: 15 minutes

Serves: 4

 

Ingredients

500g TOTAL Greek Yoghurt

425g cherries, in syrup

4 shots brandy

1 box of mini chocolate brownies (approx 20 – 24 pieces)

120g walnut pieces

Cocoa powder for dusting

Method

1. Drain the cherries, retaining the syrup.

2. In a bowl, mix the brandy with the cherry syrup and soak the chocolate brownies for ten minutes.

3. In a trifle bowl, layer the syrup soaked brownies, cherries and yoghurt and repeat.

4. Finish the trifle on top with a smooth layer of yoghurt and sprinkle with walnut pieces and cocoa powder.

Guest Post Credits- Total Greek Yoghurt

Stained Glass Cookies ...

Delicious buttery biscuits, with edible sweetie stained glass.

These edible decorations make the perfect gift and are ideal for hanging on the tree.

Great for getting the kids involved, all you need are clean hands and a little imagination!

A magical treat to enjoy at Christmas.

Preparation time: 30 minutes

Cooking Time: 10 minutes

Makes 10-15 biscuits

 

 

Ingredients

220g butter, softened

100g Whitworths for Baking Light Soft Brown Sugar

350g plain flour, plus extra for dusting 1 tsp ground ginger or cinnamon

50g Whitworths for Baking Crunchy Demerara Sugar

A selection of fruit-flavoured boiled sweets in different colours

To decorate

50g Whitworths for Baking Super Fine Icing Sugar

1 – 2 tblsp of lemon juice

Coloured ribbon (narrow)

Method

1. Preheat the oven to 180°C/fan 160°C/ gas 4. Line 2 large baking trays with baking paper.

2. Separate the boiled sweets into colours, place in separate plastic food bags and use a rolling pin to crush into pieces approximately 1cm and set aside.

3. Beat the butter and Whitworths for Baking Light Soft Brown Sugar in a bowl, until pale and creamy. Sift the flour and spice into the mixture; add enough milk to make a workable dough. Use your hands to make a smooth dough. Wrap in cling film and refrigerate for 30 minutes.

4. Sprinkle a little flour over the work surface, divide the dough into 2 pieces and roll it out so it is ½ cm thick. Using biscuit cutters, cut out Christmas shapes. Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle the biscuits with a little Whitworths for Baking Crunchy Demerara Sugar.

5. Carefully transfer the cookies to the baking trays with a fish slice. Place one or two pieces of sweet into the middle of each biscuit whole.

6. Bake for 10 minutes or until the biscuits are just golden. Cool on the trays for a minute before making a small hole near the top of each biscuit with a skewer, so you can thread ribbon through the holes when they are cool.

7. Transfer to a wire rack to cool completely. The biscuits can be stored in an airtight container for up to 4 days.

8. Mix the Whitworths for Baking Icing Sugar with a little lemon juice or water to make a thick pipeable icing. Make a cone out of greaseproof paper, cut a small hole in the tip and decorate the biscuits with the icing.

9. When the icing is dry the biscuits are ready to hand on the tree!

Top Tip - Make sure the sweets have set hard before removing from the trays.

Guest Post Credits- Whitworths for Baking

Sticky Brown Sugar Pavlova with Spiced Clementines and Pecan Praline ...

A real showstopper of a dessert!

A delicious combination of light crisp meringue, fresh cream and lightly spiced nectarines with the sweet crunch of pecan praline.

This impressive festive dessert is the perfect centrepiece for your table. The sticky brown sugar meringue has a delicious caramel flavour which works really well with the sweet citrus and winter spices. The pecan praline gives extra crunch and another dimension to this showstopper of a dessert.

Preparation time: 45 minutes

Cooking Time: 1 hour 30 minutes

 



Pavlova

4 large egg whites

Pinch salt

150g Whitworths for Baking Caster Sugar

100g Whitworths for Baking Light Soft Brown Sugar

1 heaped tsp corn flour

1 tsp white wine vinegar

1 tsp vanilla extract

Spiced Clemantines For the syrup

300ml water

100g granulated sugar

2 tablespoons of orange liqueur, such as Grand Marnier

1 cinnamon stick

6 whole cloves

1 star anise optional

8 clementines

Pecan Praline

100g Whitworths for Baking Caster Sugar

200g pecan nuts

300ml double cream, whipped to soft peaks

Whitworths for Baking Twist and Sprinkle

Pavlova

1. Preheat the oven to 180C

2. Line a baking tray with baking paper. On the underside of the baking paper draw a circle approximately 15cm in diameter.

3. Whisk the egg whites to stiff peak stage. Add the Whitworths for Baking Caster and Light Soft Brown Sugar a spoonful at a time, until fully combined and the meringue mixture is thick and glossy.

4. Add the corn flour, vinegar and vanilla extract and fold through the meringue until thoroughly mixed.

5. Spoon the meringue mixture onto the baking paper and using the circle as a guide; spread the mixture to fill the circle, smoothing the top.

6. Place the Pavlova in the oven and immediately reduce the temperature to 150C.

7. Cook for 1 hour 30 mins. Turn the oven off and allow the Pavlova to cool with the oven door slightly open.

Spiced Clemantines


1. Pour the water and sugar into a large saucepan and heat gently to dissolve.

2. Add the liqueur, cinnamon stick, cloves and star anise, boil for 5 or 10 minutes until it becomes thick and syrupy. Set aside to cool.

3. Peel the clementines and remove any white pith.

4. Place the clementines in the warm syrup and leave to cool. Store in the fridge until they are ready to use.

Praline

1. Place the Whitworths for Baking Caster Sugar in a saucepan over a medium heat and allow the sugar to melt gently and cook for 3-4 until light golden in colour.

2. Add the pecan nuts and continue to cook for 1-2 minutes.

3. Pour the mixture onto a lightly oiled baking tray, spread out and leave to cool.

4. Once cooled and set, smash the praline into pieces.

To assemble

1. Place the cooled Pavlova on a large serving plate, spoon over the lightly whipped cream.

2. Remove the clemantines from the syrup and slice each one into 4 circles. Place the slices of clemantine on top of the cream.

3. Drizzle over a little of the syrup and scatter over the praline pieces.

4. Decorate as you wish with a stencil and Whitworths for Baking Twist & Sprinkle.

Serve immediately with a proud smile!

Top Tips

If you want to get ahead this Christmas -

The Pavlova can be made up to 4 days in advance and kept in an airtight container.

The clemantines can be prepared up to 3 days in advance and kept in the fridge.

The Praline can be made 2 days in advance and kept in an airtight container.

Guest Post Credits- Whitworths for Baking

Buche de noel log ...

A squidgy chocolate log with cream, fruit and more chocolate, make this a really special festive dessert.

It looks impressive and tastes even better!

A dessert that will put a smile on the face of adults and children alike.

The perfect pud to serve after dinner during the festive period.

Preparation time: 40 minutes

Cooking Time: 15 minutes

 



Ingredients

150g Whitworths for Baking Caster Sugar

6 large free range eggs, separated

250g dark chocolate (70% cocoa)

Whitworths for Baking Superfine Icing Sugar, for dusting

Filling

400ml double cream, lightly whipped

150g raspberries, or canned cherries

Chocolate butter cream

250g unsalted butter, softened

 450g Whitworths for Baking Super Fine Icing Sugar

50g cocoa powder, sifted 2 tbsp milk

Method

1. Heat oven to 180C. Line a 23 x 33cm Swiss roll tin with baking paper.

2. Whisk the Whitworths for Baking Caster Sugar and egg yolks in a bowl until light and thick.

3. Melt the chocolate, allow to cool slightly and stir in the sugar mixture.

4. Whisk egg whites to stiff peaks in a large, clean bowl. Gently fold into the chocolate mixture using a large metal spoon. Pour the mixture into the prepared tin and bake for 12-14 mins until risen and springs back to the touch. Leave to cool in the tin for 5-10 minutes.

5. Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the baking paper and leave to cool completely.

6. Spread the whipped cream all over the cake and evenly spread out the fruit. With the long side opposite you, use the paper to roll up the cake. The cake may crack as you roll it, but don’t worry!

7. Cut approximately 1/3 rd of the cake, cut a thin slice off the smaller piece on the diagonal.

8. Transfer to a serving plate, placing the smaller piece on the side of the cake with the diagonal edge resting against the larger piece.

9. For the butter cream, beat the butter, then sift in the Whitworths for Baking Super Fine Icing Sugar and cocoa. Beat well, adding enough milk to create a smooth light butter cream.

10. Spread the butter cream over cake covering all the sponge. Use a fork to create a log effect.

11. Decorate with a dusting of Whitworths for Baking Super Fine Icing Sugar and serve.

Top tip

Decorate with fresh holly leaves, meringue mushrooms and chocolate bark to create a forest floor effect.

Chocolate Bark – simply melt chocolate, pour into a baking tray lined with baking paper, sprinkle with a little rock salt and finely chopped pistachio nuts. Leave at room temperature to set for 1-2 hours and break into pieces.

Guest Post Credits- Whitworths for Baking

Boozy Sultana Cupcake with Brandy Butter Frosting ...

Boozy Sultana Cupcake with Brandy Butter Frosting

A very ‘adult’ cupcake with a festive flavour!

A tasty alternative to mince pies, sweet, indulgent and delicious!

The Brandy-soaked sultanas add great flavour and texture to a simple cupcake!

Creamy frosting, light sponge and a brandy kick give these lovely cupcakes a festive feel.

Preparation time: 30 minutes

Cooking Time: 15 minutes

Makes 15 cupcakes

 

 

Ingredients

200g butter, softened

175g Whitworths for Baking Light Soft Brown Sugar

4 large free range eggs

1 tsp vanilla extract

200g self raising flour

1 tsp baking powder

½ tsp salt

100g sultanas

100ml brandy

Brandy Butterscotch Sauce (to drizzle)

125g butter

175g Whitworths for Baking Light Soft Brown Sugar

150ml double cream


Brandy Butter Frosting

150g butter, softened

300g Whitworths for Baking Super Fine Icing Sugar

1-2 tblsp brandy

Method


1. Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tray with cupcake cases

2. Pour the brandy over the sultanas and leave to soak, ideally for an hour or two.

3. Cream the butter and Whitworths for Baking Light Soft Brown Sugar together in a bowl for 2-3 minutes until pale and fluffy.

4. Add the eggs one at a time, beating well between each one. Add the vanilla extract, drain the sultanas and add to the batter, reserving the brandy, beat to combine.

5. Fold in the flour using a large metal spoon, to create a batter with a soft dropping consistency.

6. Fill the cupcake cases 2/3rds full with the cake batter, bake for 10-12 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool completely.

7. In a large mixing bowl cream the butter and Whitworths for Baking Super Fine Icing Sugar together until smooth, add 1-2 tblsp brandy and mix well to combine.

8. Pipe the butter cream onto the cupcakes, heat the butterscotch sauce ingredients and the reserved brandy in a small saucepan over a gentle heat until the ingredients have dissolved. Allow to simmer for 3-4 minutes until the mixture is thick and syrupy. Allow to cool for 15-20 minutes and drizzle over the cupcakes to decorate.

 

Guest Post Credits- Whitworths for Baking

Party Food Ideas ...

Garner’s Pickle and Mackerel/Smoked Salmon Bites

Ingredients

1 jar Garner’s Sweet Pickled Baby Onions

2 cold smoked salmon slices

1 fresh mackerel, filleted and skinned

Freshly milled black pepper

Method

Pre-heat grill to a medium high heat.

Cut fish into strips and season – no added salt required.

Weave two strips of salmon and one strip of salmon alternately fish with an onion onto cocktail sticks and place all the sticks on the grill pan lined with lightly oiled tin foil.

·Grill quickly to cook fish and warm up onion and serve immediately.

Makes approximately 10-12 sticks.

These can be assembled in advance much earlier in the day but best served warm straight from the grill.

Garner’s Mini Savoury Stax

Ingredients

1 jar Garner’s Original Pickled Onions

1 medium wholemeal loaf

200g smooth liver pâté of choice – or readymade hummus / mushroom pâté for vegetarians

A generous bunch of parsley

Mayonnaise

Freshly milled black pepper

Method

Use a scone cutter to cut out 4 circles from each slice of bread – or smaller ones if wished.

Place pâté in a bowl and using a knife or fork, mash it to soften and make it more spreadable.

Take two drained Original Pickled Onions and chop finely. Add to pâté and mix together.

Rinse, dry and chop parsley finely, retaining a little for garnish.

Place circles of bread on a chopping board and spread half the circles with pâté mix. Place remaining circles on top.

Use a little mayonnaise – or you can use leftover pâté - to lightly coat the sides of the “wheels,” then roll each one in the chopped parsley.

The herbs will stick to create a smart green overcoat!

Decorate as wished - a spot of pâté/ mayonnaise…and, naturally, slices or wedges of Garner’s Original Pickled Onions.

Makes approximately 16-20 portions.

You can make these earlier in the day and chill.

Sausage, Mash and Garner’s Pickled Onion Pots

Ingredients

1 jar Garner’s Pickled Shallots

4 medium potatoes, peeled

2 cold smoked sausages – you can use ready to eat ones, pre-cooked

25g butter

A little milk if necessary

Method

Boil potatoes in lightly salted water until soft. Drain and mash with butter and milk to achieve a creamy consistency.

Slice sausage obliquely into bite sized pieces and quarter pickled onions.

Place potato in small bowls, scatter with pickled onion pieces and spear in a few slices of sausage. Serve hot.

Serves 6-8 partygoers depending on size of bowls.

Garner’s Happy Chilli Peppers

Ingredients

1 jar Garner’s Sweet Pickled Baby Onions

4 mild green chilli peppers – the rounded ones

3tbsps couscous

1 heaped tsp of fresh chopped herbs – parsley/chives/basil

Freshly milled salt & pepper

Rapeseed oil to drizzle

Red pepper/pimento to garnish

Method

Pre heat oven 220 C/Gas 7.

Halve chillies and remove seeds. Place upwards like canoes on a baking tray and drizzle with rapeseed oil. Roast for 10 minutes to cook yet retain their shape.

Meanwhile place couscous in a small bowl and cover with boiling water straight from the kettle. Season and set aside to hydrate, stirring from time to time. Add herbs – and a pinch of chilli if wished.

Spoon teaspoons of warm couscous into the chillies and dot with wedges of the pickled onions – you can add a smile with a little pimento if wished!

This recipe needs the chubby chillies not the long thin ones!

Guest Recipe Credits - Garner's