Friday, 30 November 2012

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.

Saturday, 24 November 2012

Christmas Turkey

Roast turkey
3.5-4kg British turkey
150g butter
a little of the cranberry stuffing mixture (recipe below)
handful fresh sage,rosemary and thyme
200g streaky bacon

Take the turkey out the fridge an hour before cooking.Remove the giblets and rinse the cavity.Preheat the oven to 200c/fan 180c/gas 6.Push the butter and a little stuffing undar the breast skin.Rest a large piece of foil ia roasting tin and place the turkey on top.Scatter over the herbs and lay the bacon on top.Pour 200ml water around the turkey and wrap in foil to make a loose parcel.Roast the turkey according to times given on the packinging.Uncover for the last 30 mins,basting occasionally.

Cranberry stuffing balls

Soak 6tbsp of breadcrumbs in the juice of 1/2 lemon.Add the sausagemeat from 8 sausages,10 dried chopped apricots,60g dried cranberries and some chopped fresh thyme.Shape into 16 ballsCook alongside the turkey for 30 mins.

Maple roasted parsnips

1kg parsnips
2 tbsp oil
3 tbsp maple syrup
1 tbsp sesame seeds

Preheat oven to 190c/fan 180c/gas 5.Peel the parsnips,cut each one in half widthways,then cut the thick end in half again.Put all the parsnips in a roasting dish with the oil and roast for 30 mins.Add the maple syrup and sesame seeds and roast for another 15 mins.

Roasted carrots with orange juice

1kg carrots
2 tbsp oil
zest of 1 orange
juice od 1/2 orange

Preheat oven to 190c/fan 189c/gas 5.Peel carrots and cut each one in half widthways,then slice the larger halves in two.Put the carrots in a roasting dish with the oil,orange zest and juice for 40-45 mins,turning occasionally.


juices from the roast
2 tbsp plain flour
100ml red wine or port
2 tbsp cranberry sauce
500ml stock
dash of balsamic vingar

While the turkey is resting on it's serving plate,remove the foil from the turkey's roasting tin and drain off the fat,leaving about 3 tbsp of juices.Heat on the hob over a low heat.Stir in the flour and cook a few mins.Add the wine or port and cook for a few more mins.Add the cranberry sauce and stock,whisk and simmer until smooth.Stir in the balsamic vingar and season with freshly ground black pepper.


Thursday, 15 November 2012

Handmade christmas yummy gifts

Mini chrristmas cakes
100g unsalted butter
100g caster sugar
1/2 tsp almond flavouring or vanilla extract
2 eggs,beaten
100g self raising flour
12 tsp mincemeat
To decorate,marzipan or ready to roll icing,
edible gold and silver shimmer spray,icing sugar

Preheat the oven to 180c/fan 160c/gas 4.Cream the butter,sugar and flavouring together until pale and fluffy.Add the eggs a little at a time with some flour.Stir in the rest of the flour.Spoon into 12 paper cases on a baking tray.Top each cake with a spoonful of mincemeat.Bake for 10-15 mins or until golden.Leave to cool.Now time to decorate! Roll out ther marzipan or icing and cut out stars,holly or bells.Spray in gold or silver.Mix the icing with a little water,drizzle over the cakes and top with the shapes.

Christmas peppermint sweets

225g icing sugar,plus extra to dust the surface and your hands
100g condensed milk
1/2 tsp peppermint flavouring
food colourings (red/green)

Put the sugar into a large bowl,add condensed milk and peppermint and mix well.Split the mixture into quarters.You might like to add different food colourings to each piece.Dust the work surface with icing sugar.Roll each piece to flatten slightly.Using small christmas shape cutters,cut out sweets.Leave for about 2-3 hours to harden.Then there ready to gift wrap.


200g unsalted butter
100g caster sugar,plus extra for sprinkling
1/2 tsp vanilla extract
300g plain flour
50g cornflour
small pinch baking powder

Preheat oven to 180c/fan 160/gas 4.Line a baking tray with greaseproof and baking paper.Beat the butter,sugar and vanilla together until fluffy.Add the remaining ingredients and mix to a dough.Roll out and cut out what ever christmas shapes you wont until the dough as gone.Bake for 20-25 mins.Sprinkle with caster sugar and leave to cool.