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More yummy Christmas gift Ideas

Peanut butter fudge
125g butter
500g soft brown sugar
120ml milk
250g crunchy peanut butter
1/2tsp vanilla extract
300g icing sugar

Grease 20cm x 20cm shallow cake tin and line with baking paper.Melt the butter in a large pan.Add the brown sugar and milk and stir over a low heat until the sugar dissolves-do not let it boil at this stage.Scrape down the sides of the pan if the mixture has splashed up.Boil for 2-3 mins without stirring.Remove from the heat.Stir in the peanut butter and vanilla.Put the icing sugar in a large bowl and pour on the hot mixture.Beat with a wooden spoon until smooth.Spoon into the tin and cool.Cut into squares.Store in the fridge for up to a week.
Chocolate truffles
Chop 225g dark chocolate(50% cocoa solids) and put in a bowl.Heat 150ml doulble cream until just simmering.Immediately remove from heat and pour onto chocolate.Stir until the chocolate has melted and mixture is smooth.Stir in 2tbsp Drambuie,tia maria,cointreau or brandy and chill for 2 hours.Put 4tbsp cocoa on a plate.Using 2 teaspoons,shape the mixture into small balls and roll in cocoa.Put on another plate and chill.

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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.