Showing posts with label Christmas Recipe Weeks. Show all posts
Showing posts with label Christmas Recipe Weeks. Show all posts

Wednesday, 11 December 2013

Saturday, 7 December 2013

Cheat's Christmas Cake...




Preparation - 30 minutes

Cooking time - 10 minutes

Serves - 8


Strawberry And Blueberry Crumble...


A Christmassy twist on a favourite pud.

It doesn’t seem to matter what size your Christmas cake is, there is always a little bit of marzipan left that you don’t know what to do with.

Don’t throw it away, just 75g (3oz) adds festive flavour to a simple crumble, delicious spooned over fresh fruity strawberries and blueberries.

Sunday, 1 December 2013

Roasted Duck Breasts With Blackberry And Port Sauce


Enjoy a relaxed five star Christmas dinner for two or double up for extra guests.

Prepare the blackberry and port sauce and pack the sliced sprouts into a plastic bag earlier in the day, then roast the duck breasts while the potatoes dauphinoise bake, for an easy Christmas dinner.

Serves 2

Prep: 20 minutes

Cook: 34-42 minutes

Stand 5 minutes


Simple Cinnamon Christmas Cake...


Fancy making a cake that is quick and easy to bake? 


Ingredients
  • 180g sugar
  • 75g butter
  • 2 happy eggs
  • 200ml milk
  • Two cups sifted flour
  • 2 tsp baking powder
  • 1 tsp powdered cinnamon
  • 1 tsp mace
  • 1 tsp mixed sugar and cinnamon


Method
  • Whip sugar and butter until no grains of sugar are left and it is a pale yellow colour. 
  • Beat eggs into the mix then add gradually milk, sifted flour, baking powder, cinnamon and mace, folding ingredients together.
  • Bake in a buttered, non-stick 20cm round dish for 40 minutes at 180ÂșC, until the sides just begin to pull away from the tin. 
  • Sprinkle the top of the cake with the cinnamon and sugar mix and replace in oven for 5 minutes to glaze.

Recipe and photo credit by- Mat Follas and happy egg co


Friday, 29 November 2013

Individual Christmas Puddings...



Makes: 8

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients
  • 150g Whitworths Cranberries
  • 150g Whitworths Sultanas
  • 150g Whitworths Raisins
  • 50g Candied Mixed Peel
  • 120ml Dark Rum
  • 125g Unsalted Butter, diced
  • 160g Dark Brown Sugar
  • 100g Plain Flour
  • 3tsp Mixed Spice
  • 1 tbsp Black Treacle
  • 2 Medium Eggs, lightly beaten
  • 1 Medium Cooking Apple, peeled & grated
  • 25g Whitworths Flaked Almonds
To decorate
  • 50g Whitworths Walnut Pieces
  • 1tbsp runny honey


Method
  • Soak the cranberries, sultanas, raisins and candied peel in the rum for 48 hours, in a covered bowl, before making the Christmas puddings.
  • Preheat the oven to 180oC (fan 160oC), Gas Mark 4.
  • Use 25g of the butter to generously grease eight cups of a deep muffin tin, leaving the four corner cups ungreased.
  • Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
  • Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
  • Add the black treacle and gradually beat in the eggs, one at a time.
  • Fold the alcohol soaked fruit, the grated apple and almonds into the batter and gently mix until evenly distributed.
  • Spoon the mixture evenly into the eight greased muffin tin cups, leaving the four ungreased corners empty.
  • Fill the corner cups with boiling water and carefully place the muffin tray on the bottom shelf of the preheated oven & bake for 40 minutes.
  • Carefully remove the muffin tin from the oven and use a blunt knife to ease the Christmas puddings out of the muffin tin. 
  • Serve immediately.
To decorate
  • Mix the walnut pieces and runny honey and use to top the mini puddings, then serve warm with vanilla custard, cream or brandy butter.

Recipe and photo credit by - Whitworths


Thursday, 28 November 2013

Eggnog...


Every year at Christmas I treat myself to a bottle of Eggnog, it is one of my favourite drinks at this time of year. Today I'm sharing a guest post on how to make your own yummy glasses full. Created by Masterchef winner Mat Follas accredited to the happy egg co.


Ingredients
  • 6 happy eggs
  • 60g caster sugar
  • 600ml milk
  • 1 tbsp vanilla extract
  • ½ tsp grated nutmeg
  • 150ml plain yogurt
You will need a cooking thermometer for this recipe.

Method
  • Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.
  • Place 4 happy eggs, 2 happy egg yolks, caster sugar and milk in a saucepan. 
  • Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.
  • Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. 
  • Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. 
  • Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.
  • You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.
  • Adults might want to add some rum or bourbon too for a grown up drink.
Mat’s top tip: 
  • Use double cream instead of yogurt if you’re adding alcohol.

Recipe and photo credit by- Mat Follas and happy egg co

Sunday, 24 November 2013

Mini Christmas Cakes...



Makes: 12

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients

  • 180g Whitworths Sultanas
  • 180g Whitworths Raisins
  • 100g Glace Cherries
  • 30g Candied Peel
  • 50ml Brandy
  • 100g Unsalted Butter
  • 75g Dark Brown Sugar
  • 100g Plain Flour
  • 2 tsp Mixed Spice
  • 1 Small Orange, zest and juice
  • ½ tbsp Black Treacle
  • 2 Medium Eggs
  • 50g Whitworths Flaked Almonds






Method

  • Soak the sultanas, raisins, glace cherries and candied peel in the brandy for 48 hours, in a covered bowl, before making the Christmas cakes.
  • Preheat the oven to 140°C (Fan 120°C), Gas Mark 1.
  • Use 25g of the butter to generously grease the twelve cups of a deep muffin tin.
  • Beat the remaining butter until soft in a large mixing bowl and then stir in the sugar.
  • Sift the flour and mixed spice together into the bowl and beat until evenly combined with the butter mixture.
  • Add the orange zest and juice along with the black treacle and gradually beat in the eggs, one at a time.
  • Fold the alcohol soaked fruit and almonds into the batter and gently mix until evenly distributed.
  • Spoon the mixture into the greased muffin tin cups.
  • Fill to the top of each cup, but do not overfill.
  • Bake on the bottom shelf of the preheated oven for 30-40 minutes.
  • To test if the cakes are fully baked, insert a skewer or sharp knife into the centre of one of the cakes.
  • The skewer should come out clean.
  • If there is any mixture on the skewer return to the oven and continue baking until the skewer can be removed clean.
  • Leave the cakes to cool completely before removing from the tin.
  • Use a round bladed knife to loosen the sides if required.
  • Store in a airtight container until required.
  • To decorate, dust with icing sugar, wrap a festive ribbon around the middle of each cake and top with pomegranate seeds.


Recipe and photo credit by- Whitworths

Saturday, 23 November 2013

Christmas Pudding Ice Cream With Warm Date Fudge Sauce...

One thing I have never made is my own ice cream...

After sharing this guest post from Whitworths I need to try!! 




Ingredients

Ice Cream

  • 400ml whipping cream
  • 40ml of Rum, Orange Liqueur or Amaretto
  • 65g Whitworths Raisins
  • 55g Whitworths Sultanas
  • 55g Whitworths Currants
  • 35g Mixed Peel
  • 100g Whitworths Cranberries
  • 25g Whitworths Hazelnuts, chopped
  • 50g Icing Sugar

Sauce

  • Half of a 397g can of sweetened condensed milk
  • 200g small can evaporated milk
  • 50g butter
  • 125g Granulated sugar
  • 125g Whitworths Chopped Dates
  • 2 drops vanilla essence

Method

Ice Cream

  • The night before you want to make your pudding, mix the Raisins, Sultanas, Currants, Peel & alcohol in a bowl and leave overnight to soak.
  • Whip the cream together with the icing sugar until it just holds its shape.
  • Fold in the fruit mix, cranberries and chopped hazelnuts.
  • Pour into a 1 pint pudding basin which has been lined with cling film and freeze until firm.

To serve

  • Turn the ice cream out onto a serving dish and leave in the refrigerator to soften for 1 hour.
  •  Pour the warm sauce over the entire pudding, or onto each individual piece when sliced.

Sauce

  • Put the milks, butter and sugar into a pan and heat slowly, stirring continuously until the sugar has dissolved.
  • Bring to the boil and heat gently, stirring constantly, for about 5 minutes or until the sauce is thick and golden in colour.
  • Remove from the heat, beat well and stir in the dates and vanilla essence. Note: Use sauce warm rather than hot.


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