Category: Christmas

Dec 24

Vegan tiffin

MAKES: 25 small squares

Ingredients

  • 75g coconut oil, plus extra for the tin
  • 200g vegan dark chocolate (at least 70%), roughly chopped
  • 2 tbsp golden syrup
  • 200g vegan ginger nuts
  • 100g dried cranberries
  • 50g pistachios, toasted and chopped

Method

  1. Lightly oil a 20cm square brownie tin with coconut oil and line the base with baking parchment. Melt the chocolate with the coconut oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.
  2. Break the ginger nuts into small pieces in a bowl, then add the dried cranberries and pistachios. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge.

 

 

https://www.bbcgoodfood.com/recipes/vegan-tiffin

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Dec 20

Cranberry and orange relish (Cranberry sauce)

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Dec 20

Christmas pudding

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Dec 15

Spiced pomegranate and orange glazed ham

SERVES 12-14

Ingredients:

1 * 6-7 kg pre-cooked ham (boil uncooked ham in coke)

2 cinnamon sticks

4 star anise

250ml orange juice

260g brown sugar

60ml pomegranate molasses

90g honey

4 oranges, peeled, thinly sliced and patted dry

 

Method:

Use a sharp knife to score the skin around the hock before using your fingers to remove.

Preheat the oven to 180C. Place the cinnamon, star anise, orange juice, sugar, molasses and honey in medium saucepan over medium heat and bring to boil, stirring to dissolve sugar. Cook for 4-6 mins or until syrupy.

Place ham on lightly greased wire rack in large, deep-sided roasted tray lined with foil. Brush with glaze and layer with orange slices, overlapping slightly. Carefully brush again with glaze.

Cook, brushing with glaze every 20 mins, for 40 mins. Increase oven temp to 200C. Brush again with glaze and cook for 5 mins or until golden and caramelised. Serve with remaining glaze.

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Dec 15

Christmas bread (Mum’s stollen)

MAKES: 1 LOAF

Ingredients

1 pkt dry yeast (7g)

3 cups bread flour – 500g

1/4 tsp ginger

1/3 cup dry skimmed milk

1/2 tsp salt

1/2 cup granulated sugar

1/2 cup soft margarine

Grated rind 1 lemon

1/4 tsp nutmeg

1/2 cup chopped almonds (toasted first)

2 eggs (lightly beaten)

3/4 cup warm water

1 tsp almond essence

1 tsp rum extract

1/4 cup raisins (optional)

1/4 cup currants (optional)

1/4 cup glace cherries (cut-up)

1/4 cup mixed peel

1 cup icing sugar

2 tbsp milk

 

 

 

Place yeast, flour, ginger, milk, salt, sugar, margarine, lemon rind, nutmeg and almond in bread machine. Then mix wet ingredients together (eggs, water, essences) and add to mixture.  Use basic raisin dough setting.  When machine beeps/stops add in raisins/currants/cherries, mixed peel.

Once finished, shape on baking sheet then brush with melted butter and cover with a tea towel and leave to prove around 45-1 hour.  Then bake at 180 degrees for 30-40 mins until golden brown (if too golden when not ready, put foil or baking paper over top).

When bread comes out of oven, make up icing (icing sugar and milk) and whilst bread is still hot (but not too hot) cover with icing (place greaseproof under to catch drips).

 

 

 

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Feb 04

Christmas cookie tree

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Feb 04

Gingerbread spiced doughnuts with lemon glaze

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