Christmas Marshmallow Treats...


Makes 30


Waiting for Santa we have been making our quick and easy favourite Christmas treat that everyone can join in the fun making.

Warning: will not last long....

You will need
  • Excited children waiting for Christmas and wanting to make some treats
  • Approx 30 mini muffin cases 



Ingredients
  • 225g of Marshmallows (around 30) 
  • 100g Chocolate for melting
  • Selection of Christmas sprinkles
Method
  • Break the melting chocolate up in to pieces and place in a heat proof bowl.
  • Place the bowl over some simmering pre boiled water.
  • Stir the chocolate until melted.
  • Remove from heat.
  • Place the sprinkles into different bowls.
  • Dip the marshmallows into the melted chocolate then into some sprinkled.
  • Leave to set.
  • Place into a mini muffin case.


A day full of baking planned for tomorrow.

Mince pies, jam and lemon tarts, Christmas cookies, brownies, sausage rolls and a quiche so we will be very busy!!

What baking will you be doing tomorrow?

Wishing you all a Merry Christmas xx

View Post

Welsh Lamb Nachos


Serves: 4 main - 6 for nibbles

Cooking Time: About 30 minutes

Ingredients
  • 450g (1lb) Lean Welsh Lamb mince
  • 1 Onion, roughly chopped
  • 1 Clove garlic, chopped
  • 400g (approx) Can chopped tomatoes
  • 1 Red chilli, deseeded and finely chopped
  • 5ml (1tsp) Chilli powder
  • 5ml (1tsp) Allspice
  • 400g (approx) Can red kidney beans, drained
  • 30ml (2tbsp) Tomato ketchup

Seasoning
  • 175g approx Bag Tortilla chips/crisps
  • 50g (2oz) Stilton cheese, crumbled
Clementine Salsa
  • 2 Clementines, peeled, sliced and roughly chopped
  • 1 Lime, rind and juice removed and used
  • Small handful fresh Coriander, roughly chopped
  • 1 Avocado, peeled and lightly crushed



Method
  • Dry fry the Welsh Lamb mince in a small pan until browned with the onion and garlic (place the mince in cold pan & increase the heat – the meat will cook in its own juices)
  • Add the tinned tomatoes, chilli, allspice, beans, ketchup and seasoning.
  • Simmer on a low heat for about 15-20 minutes.


Make the Clementine salsa 
  • Place all the ingredients together in a bowl, mix well together. 
  • Cover & leave for flavours to infuse.
  • Layer tortillas and mince mixture in dish. 
  • Sprinkle with stilton and place under preheated hot grill for about 2-3 minutes until cheese has melted.
  • Served the nachos with a large dollop of Clementine salsa.

Recipe and photo credits- Welsh Beef Christmas
View Post

Panettone Al Forno...

Ingredients (panettone)
  •  120gr panettone
  • 350ml skimmed milk
  • 80gr caster sugar
  • Plain flour for dusting
  • 20gr butter
  • 1 egg
  • 1 egg yolk
  • Vanilla sauce to serve

Ingredients (vanilla sauce)
  • 500 ml milk
  • 5 egg yolks
  • 1 vanilla pod halved lengthways


Method (panettone)
  • Preheat oven at 170c.
  • Tear the panettone into pieces and place in a bowl.
  • Bring the milk to the boil, remove from heat and stir sugar in until dissolved.
  • Pour the mix over the panettone.
  • Grease individual mould with butter and dust with flour.
  • Put the soaked panettone through a sieve to drain, place in a bowl and add the egg and egg yolk, mix well.
  • Spoon the mix into the mould, dot the surface with butter and bake for 20min. 
  • Then increase oven to 190c for 10min cool it down and serve with vanilla sauce.

Method (vanilla sauce)

  • Bring milk to boil then remove from heat.
  • In a heatproof bowl put the egg yolks, sugar and vanilla pod; beat vigorously until fluffy, gradually add to the hot milk.
  • Place the bowl over a pan of simmering water and cook; stir constantly until thickened.
  • Strain and leave to cool before serving.

Top tip:
  • Serve with ice cream instead of vanilla sauce to save on time!

Recipe and photo credits-

Recipe from Zizzi’s, available in Zizzi restaurants nationwide. To see the other delicious dishes on the menu and to book a table visit Zizzi




View Post

Welsh Beef & Smoky Chilli Stir Fry...

Serves 4

Cooking Time- Approx 10 minutes





Ingredients
  • 450g (1lb) Lean Welsh Beef rump steak, cut into thin strips
  • 15ml (1tbsp) Oil
  • 1 Clove garlic, peeled and crushed
  • 5-10ml (1-2tsp) Chipotle smoky chilli paste
  • 50g (2oz) Sugar snap peas, sliced
  • 100g (4oz) Brussels sprouts, blanched and sliced
  • 50g (2oz) Frozen peas
  • 250g approx Sachet precooked long grain and wild and rice



Method
  • Heat the oil in a large wok or frying pan, add the garlic and meat strips. 
  • Brown meat on a high heat, this should take about 2-3 minutes.
  • Add the chilli paste and toss well together for 1-2 minutes. 
  • Finish by adding sugar snap peas, Brussel sprouts, peas and rice.
  • Serve scattered with spring onions.

Recipe and photo credits- Welsh Beef Christmas


View Post

Turkey Laksa...


Want to try something different?

Serves 2

Prep Time 5 mins

Cooking time 10 mins

What you Need 
  • 500ml Chicken stock 
  • 4tbsp laksa paste 
  • 200g Turkey meat shredded 
  • 300g Straight to wok, ribbon rice noodles 
  • 3 tbsp 0% fat Natural Yeogurt 
  • handful of bean sprouts 
  • ¼ cucumber cut into strips 
  • 2 spring onions trimmed and cut into strips
  •  4 radishes cut into wedges 
  • small bunch of coriander Lime


What to do 
  • In a large saucepan, cook the laksa paste for 1-2 mins until it becomes fragrant. 
  • Pour in the stock and bring to a simmer. 
  • Add the turkey meat and noodles bring up to a simmer again. 
  • Stir with a fork to break up the noodles.
  •  Remove from the heat and stir in the Yeogurt. 
  • Divide the bean sprouts between two bowls, ladel over the Laksa and top with the cucumber, spring onion, radish and coriander leaves. 
  • Finish with a squeeze of lime.


Notes 
* This dish works well with chicken or prawns too. 
* If you can’t find Laksa paste use Thai Red Curry paste instead.


Recipe and photo credits - Yeo Valley

View Post

Christmas Pudding Sundae...


A recipe for left over Christmas pudding,,, now that is a good idea!

Serves 4

Prep Time 5 mins

What you Need
  • 200g leftover Christmas pudding
  • 500ml Yeo Valley Greek Style Yeogurt & Honey Ice Cream
  • 3 tbsp candied peel
  • 4 tbsp cranberry sauce
  • 3 tbsp orange juice
  • ½ tsp cinnamon
  • 1tbsp flaked almonds


What to do
  • Put the peel, cranberry sauce and cinnamon in a small saucepan with the orange juice and heat gently for 3-4 mins so the peel starts to soften and the sauce loosens.
  • Crumble the Christmas pudding into a microwave proof dish and heat for 30 seconds - 1min till warm.
  • Put the warm pudding in the bottom of a tall sundae glass or short tumbler, top with a layer of Yeo Valley Ice cream then spoon in some cranberry sauce.
  •  Add another layer of ice cream and top with the remaining cranberry sauce and some flaked almonds. 
  • If you’re feeling particularly festive add a drizzle of orange or lemon liqueur.



Recipe and photo credits - Yeo Valley

View Post

One Pot Sugar-Glazed Roast Sunday Lunch...


Preparation - 25 minutes

Cooking time 35-40 minutes

Serves 4


Ingredients
  • 3 rounded tbsp Tate & Lyle Fairtrade Golden Syrup Cane Sugar
  • 3 tbsp olive oil
  • 2 tbsp cider vinegar
  • 1 rounded tbsp roughly chopped thyme leaves
  • 4 pork sausages, twisted in half & cut
  • 8 thin rashers bacon
  • 4 chicken thighs
  • 6 medium new potatoes, halved lengthways
  • 8 small carrots, peeled
  • 2 parsnips, peeled & halved lengthways
  • 2 medium red onions, peeled, quartered through the root
  • salt & freshly ground black pepper

Method
  • Preheat the oven to 200°C/Fan180°, 400F, Gas Mark 6.
  • Mix together the olive oil, vinegar, Tate & Lyle Fairtrade Golden Syrup Cane Sugar, thyme and a generous amount of salt and pepper.
  • Next, wrap each sausage half in bacon, then place in a large roasting tin or 2 smaller ones so as not to overcrowd everything. 
  • Add the chicken, potatoes, carrots, parsnips and onions, then drizzle over the olive oil mixture and rub everything well to coat, ensuring the chicken is skin-side uppermost.
  • Roast on the middle shelf of the oven for 35-40 minutes, turning the vegetables and sausages halfway through and basting everything with the juices. 
  • When the chicken skin is crisp and golden and the vegetables are glazed and tender, the dish is ready. 
  • Remove and serve.

  • Recipe and photo credits- Tate & Lyle
View Post

Boxing Day Turkey And Raspberry Salad...


Fresh raspberries and shaved asparagus turn an everyday rice salad into something more exotic and festive.


Serves 6

Prep: 20 minutes

Cook: 20-25 minutes


Ingredients 
  • 200g (7oz) easy cook brown rice
  • 50g (2oz) wild rice
  • 6 small red onions, cut into wedges
  • 1 tablespoon olive oil
  • 100g (4oz) red cabbage, thinly shredded
  • 200g (7oz) cold roast turkey, diced
  • 150g (5oz) asparagus, trimmed
  • 175g (6oz) raspberries
  • Large handful of rocket leaves
Dressing
  • 2 tablespoons redcurrant jelly
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground black pepper
Method
  • Preheat the oven to 200oC (400oF), Gas Mark 6. 
  • Bring a medium saucepan of water to the boil, add the brown and wild rice, bring the water back to the boil then simmer for 20-25 minutes until just tender. 
  • Drain into a sieve, rinse with cold water and drain again.
  • Meanwhile, add the onions to a small roasting tin, drizzle with the oil and roast for 25-30 minutes until softened and golden around the edges.
To make the dressing
  • Add the redcurrant jelly, vinegar, mustard and lemon rind and juice to a small saucepan. 
  • Season with salt and pepper then whisk over a low heat until the dressing is smooth and the jelly has melted. 
  • Leave to cool.
About this post -

Recipe and photo credit by Seasonal Berries

View Post

Cheat's Christmas Cake...


Preparation - 30 minutes
Cooking time - 10 minutes
Serves - 8



Ingredients
  • 1 x shop-bought rich fruit cake
  • Vegetable oil
  • 150g boiled fruit sweets
  • 1 x 500g Tate & Lyle Royal Icing Sugar, sifted
  • 5 tbsp. water
  • Edible glitter


Method
  • Preheat the oven to 180°C/350°F/Gas Mark 4. 
  • Put the cake on a board and wrap some ribbon around the edge of the cake.
  • Line a baking sheet with foil and brush lightly with oil. 
  • Unwrap the boiled sweets and put them on the baking sheet. 
  • Cook in the oven for 10 minutes until they have melted and run into each other. 
  • Let cool on the foil, then lift off and snip the pieces into shards.
  • Mix the Tate & Lyle Icing Sugar and water together and whisk for 10 minutes.
  • Using a small palette knife spread the icing over the top of the cake, flicking it into small peaks as you go. 
  • Then tease the edges of the icing down the sides to form icicles.
  • While the icing is still soft, push the coloured sugar shards into the icing. 
  • Leave the cake to dry, sprinkle with edible glitter, then serve.

Recipe and photo credits- Tate & Lyle
View Post

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.



Serves 4

Prep: 15 minutes

Cook: 20-25 minutes

Ingredients
  • 1 teaspoon cornflour
  • Juice of 1 medium orange
  • 450g (1lb) strawberries, hulled, halved or quartered depending on size
  • 200g (7oz) blueberries
  • 40g (11/2oz) caster sugar
Crumble topping
  • 100g (4oz) plain flour
  • 40g (11/2oz) caster sugar
  • 50g (2oz) butter, diced
  • 75g (3oz) marzipan, coarsely grated
  • Finely grated rind ½ orange
  • Vanilla ice cream to serve

Method
  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Mix the cornflour and orange juice together in the base of a medium saucepan. 
  • Add the strawberries, blueberries and sugar to the pan then cook over a medium to low heat for 4-5 minutes, stirring until the berries begin to soften slightly. 
  • Spoon into 4 x 250ml (8fl oz) individual ovenproof dishes.
  • To make the crumble add the flour, sugar and butter to a mixing bowl and rub in the butter with fingertips or an electric mixer until fine crumbs. 
  • Stir in the marzipan and orange rind.
  • Spoon the crumble over the fruit and bake for 20-25 minutes until the crumble is golden brown and the juices are bubbling around the edges. 
  • Serve with scoops of vanilla ice cream.


About this post -

Recipe and photo credit by Seasonal Berries


View Post

Welsh Beef Christmas Chunky Cottage Pie...



Serves 6

Cooking Time- About 2 ½ hours




Ingredients
  • 900g (2lb) Lean Welsh Beef braising steak, cut into cubes
  • 15ml (1tbsp) Oil
  • 2 Red onions, peeled and cut into wedges
  • 1 Garlic clove, crushed
  • 100g (4oz) Tinned chestnuts
  • 15ml (1tbsp) Flour
  • 15ml (1tbsp) Tomato ketchup
  • 150ml (¼pt) Beef stock
  • 150ml (¼pt) Ale
  • 5ml (1tsp) Dark brown sugar
  • Pinch allspice
Seasoning
  • 900g (2lbs) Potatoes, peeled and cut into small cubes
  • Little milk for mashing potatoes (approx 8 x 15ml)
  • 1 Red onion sliced
  • 25g (1oz) butter
  • 5ml (1tsp) Soft brown sugar
  • 15ml (1tbsp) Fresh thyme, chopped


Method
  • Preheat the oven to Gas Mark 4, 180˚C, 350˚F.
  • Heat the oil in large ovenproof pan with a lid. Add the onion wedges and cook for a further 1-2 minutes.
  • Add Welsh Beef cubes and brown. 
  • Add the garlic, chestnuts, flour, ketchup, stock, ale, sugar, spice and season. 
  • Bring to the boil and then cover with lid or foil and place in oven for 2 hours until the meat is tender.
  • Place prepared potatoes in a large pan, add just enough boiling water to cover and fast simmer with the lid on for about 10-15 minutes until soft.
  • Drain potatoes and mash with a little milk.
  • Heat the butter in small pan and slowly cook red onion slices for 2-3 minutes, add sugar and continue to cook until caramelised and browned. 
  • Add the onions to the mash and stir through the mashed potatoes.
  • Remove the Welsh Beef from the oven, sprinkle with thyme leaves and pile the mash on top. 
  • Return to oven for about 20 minutes until mash is golden.
Serve with Seasonal Cheer!!


Recipe and photo credits- Welsh Beef Christmas


View Post

Sugar And Spice Crusted Nuts...


Serves 8

Cooking time 10-12 minutes
Preparation 10 minutes


Ingredients
  • 40g (1½oz) Tate & Lyle Fairtrade Golden Granulated Cane Sugar
  • 1 medium egg white
  • 75g (3oz) pecans
  • 75g (3oz) whole blanched almonds 
  • 75g (3oz) macadamias
  • 1 level tsp salt
  • 2 level tsp ground cinnamon
  • 2 level tsp ground cumin
  • 2 level tsp sweet smoked ground paprika
  • 2 level tsp chilli flakes
You will also need a baking tray lined with parchment paper.


Method
  • Preheat the oven to 170°C/Fan150°C, 325°F, Gas Mark 3.
  • Lightly whisk the egg white with a fork in a small bowl. 
  • Add the pecans, almonds and macadamia nuts and toss to coat.
  • Combine the Tate & Lyle Fairtrade Golden Granulated Cane Sugar, salt and all the spices in another bowl, then add the nuts and toss so they are evenly coated with the mixture.
  • Spread the nuts out on the baking tray. 
  • Bake for 10-12 minutes, stirring once. 
  • Remove and leave to cool before serving in bowls.



Recipe and photo credits- Tate & Lyle

View Post

Mince Pies...


Mince Pies with a crumbly twist! ...yum, yum...


Makes 20

Ingredients

For the pie 
  • 150g butter 
  • 250g plain flour 
  • 50g ground almonds 
  • 50g caster sugar 
  • 1 orange 
  • pinch of salt 
  • 1 happy egg 
  • 1-2 tsp cold water 
  • 280g/10oz good quality mincemeat 

For the topping
  • 100g butter 
  • 75g plain flour 
  • 100g caster sugar 
  • 1tsp cinnamon powder 
  • 1 nutmeg

Method
  • Place butter in freezer overnight. 
  • Preheat oven to 180°C. 
  • Put the flour into a mixing bowl. 
  • Using a cheese grater, grate the butter into the flour and add caster sugar, almonds, and salt; zest the orange and add, then gently stir with a wooden spoon to combine. 
  • In a food processor, add the mixture, happy egg yolks and 1-2 teaspoons of water. 
  • Use a pulse action until it forms a soft dough, then place it in the fridge for 30 minutes, to chill. 
  • Roll out the pastry to a thickness of a pound coin and with a round cookie cutter, cut out about 20 rounds. 
  • In a non-stick tartlet baking tray, press the rounds into the tray and spoon the mincemeat evenly into the pies. 
  • Make a crumble topping by quickly mixing the butter, flour, cinnamon and caster sugar in your food processor until it forms a crumble. 
  • Sprinkle the crumble over the pies, grate some nutmeg over the top and bake in the oven for 12 - 15 minutes until golden. 
  • Remove from oven and cool on a wire rack.

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


View Post
Previous PostOlder Posts Home
BLOGGER TEMPLATES BY pipdig