Category: Christmas
Dec
08
Ingredients
- 300g red chillies, stalks cut off and roughly chopped
- 200g red peppers, seeded and roughly chopped
- 4 cloves garlic, peeled
- 2 tsp sea salt flakes
- 75g soft light brown sugar
- 2 tbsp rice vinegar
- 2 tsp fish sauce
Method
- STEP 1
Put the chillies and peppers in a food processor with the garlic, salt and brown sugar and whizz to a rough purée. Put in a glass bowl, cover with clingfilm and leave at room temperature to ferment. It will be a couple of days before you notice any fermentation, but once you see bubbles forming it’s starting. Leave for another 2-3 days, stirring each day.
- STEP 2
Whizz the mixture so that it’s as smooth as possible, then strain through a sieve to remove the seeds. Pour into a pan with the rice vinegar and fish sauce, bring to the boil and bubble until thickened. Leave to cool, then taste and adjust to you liking with extra sugar, fish sauce and rice vinegar. Once cooled, decant into sterilised bottles to give as gifts.
https://www.olivemagazine.com/recipes/quick-and-easy/homemade-sriracha/
Posted in Christmas, Dips/Sauces
Dec
08
MAKES: 5 x 45g jars of chutney
Ingredients
- oil
- 2 large banana shallots, sliced
- 2 red chillies, seeded and finely chopped
- 75g dried cranberries
- 1kg plums, stoned and chopped into large chunks
- 250g cooking apples, (about 1 large apple), peeled, cored and chopped
- 2 star anise
- 1 cinnamon sticks
- 1 tbsp yellow mustard seeds
- 400ml red wine vinegar
- 250g light muscovado sugar
- 150g golden caster sugar
- 1/2 orange, zested and juiced
Method
- STEP 1
Heat 1 tbsp oil in a large pan and cook the shallots and red chillies for 5 minutes until softened.
- STEP 2
Stir in the remaining ingredients except the orange zest and juice and slowly bring to the boil.
- STEP 3
Once boiling, turn down so that the pan is simmering and bubble for about an hour until the mixture has thickened.
- STEP 4
Stir in the orange juice and zest and, while still warm, spoon into sterilised jars. Leave for at least a week before eating. Once opened, keep chilled and eat within a month.
https://www.olivemagazine.com/recipes/family/christmas-chutney/
Posted in Christmas, Dips/Sauces
Dec
08
SERVES: 20
Ingredients
- 375g icing sugar, sifted
- 100g good-quality cocoa powder
- 75ml dairy-free coconut milk drink
- 125g coconut oil
- 1 tsp vanilla paste
- large pinch sea salt
Method
- STEP 1
Line an 18cm square tin with cling film, leaving enough to overlap the sides. Sift the icing sugar and cocoa powder into a bowl and combine with a whisk.
- STEP 2
Put the coconut milk, coconut oil and vanilla paste in a pan, and heat gently until melted, whisking to combine well. Remove from the heat and spoon in the sugar mixture a little at a time, but working quickly, beating to combine.
- STEP 3
Pour into the prepared tin and sprinkle with the sea salt. Leave to cool completely and score into 20 squares (about 3½cm x 3½cm). Chill in the fridge for at least 3 hrs before slicing to serve to wrap as a gift.
https://www.olivemagazine.com/recipes/vegan/vegan-fudge/
Posted in Christmas, Sweet treat, Vegan
Dec
08
MAKES: 300ml
Ingredients
- 350ml olive oil (not extra-virgin)
- 6-8 small dried red chillies
Method
- STEP 1
Sterilise 1 or 2 small glass bottles by washing in very hot soapy water, rinsing well then putting in a 180C/fan 160C/gas 4 oven until completely dry.
- STEP 2
Put the oil and chillies in a small pan and gently heat until you see tiny bubbles. Turn off the heat and leave to cool completely. Strain the oil into bottles and add in a few of the chillies, if you like.
https://www.olivemagazine.com/recipes/quick-and-easy/chilli-infused-oil/
Posted in Christmas, Dips/Sauces
Dec
08
MAKES: 12
Ingredients
- 85g unsalted butter, softened
- 75g caster suagr
- 75g light brown muscovado sugar
- 1 egg
- 1 tsp vanilla extract
- 175g self-raising flour
- ½ tsp salt
- 100g chocolate chips
- 100g fudge chunks
- a handful mini marshmallows
- 2 tbsp salted caramel sauce
- 25g dark chocolate, melted
Method
- STEP 1
Beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beat to combine, then stir in the flour and salt, followed by half the chocolate chips and half the fudge chunks. The dough will be very soft, so put it in the fridge for at least 30 minutes to firm up a little.
- STEP 2
Spoon the dough onto a piece of baking paper and press into a round, then cover with another piece of baking paper and roll out to about 29cm in diameter. Put the pizza, still on the baking paper, onto a 30cm round pizza tray (the kind with the holes in the bottom) or a large baking sheet. Put in the fridge for another 30 minutes to chill.
- STEP 3
Heat the oven to 180C/fan 160C/gas 4. Remove the top sheet of baking paper from the cookie and bake for 10-15 minutes until golden. Remove the cookie from the oven and turn the oven off. Scatter the marshmallows over the cookie, then return it to the turned-off oven for 1 minute, so that the marshmallows melt just a little.
- STEP 4
Sprinkle the remaining chocolate chips and fudge chunks over the marshmallows, then use a blowtorch to lightly brown the marshmallows and slightly melt the chocolate and fudge separately. Alternatively, put under a hot grill for 1-2 minutes until lightly charred – taking care as the sugar will burn very easily. Put the salted caramel sauce in a disposable piping or sandwich bag and snip off the end, then drizzle over the top of the cookie. Finish by drizzling with the melted chocolate.
https://www.olivemagazine.com/recipes/baking-and-desserts/chocolate-chip-cookie-pizza/
Posted in Christmas, Sweet treat
Dec
08
MAKES: 2 x 250ml
Ingredients
- 1kg jam sugar
- 300ml cider vinegar
- 2 red peppers, halved, deseeded and roughly chopped
- 3 scotch bonnet chillies, halved, deseeded and chopped
Method
- STEP 1
To sterilise the jars, wash in very hot soapy water then rinse in clean hot water. Put on a baking tray in a 130C/fan 110C/gas 1/2 oven to dry completely. Put a couple of saucers in the freezer to test the jelly later.
- STEP 2
To make the jelly, put the jam sugar and vinegar into a large pan and heat gently, stirring until the sugar dissolves. Put the peppers and chillies in a food processor and pulse until finely chopped. Tip into the vinegar mixture and bring to the boil.
- STEP 3
Keep boiling for 15 minutes, stirring constantly, then take out a teaspoonful and spoon it onto one of the plates from the freezer. Leave for a minute then run your finger through – it should wrinkle a little and look softly set. If not, simmer it for another 5 minutes and try again.
- STEP 4
Pour into the sterilised jars and seal. Once opened the jelly will keep for a month in the fridge.
https://www.olivemagazine.com/recipes/vegan/hot-pepper-jelly/
Posted in Christmas, Dips/Sauces
Dec
08
MAKES: 3 x 370g Bonne Maman jars
Ingredients
- 350g cranberries
- 350g bramley apples, peeled and chopped
- 1 orange
- 1 tbsp freshly grated ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 500g granulated sugar
- 15g butter
Method
- STEP 1
Sterilise three jam jars. If you don’t have a jam thermometer, put two or three small plates or saucers in the freezer.
- STEP 2
Put the cranberries and apple pieces in a large, heavy-based pan. Add the orange zest and juice along with the ginger, cinnamon and cloves. Cover the pan with a well-fitting lid and set over a low heat. Cook for 10 mins, swirling the pan from time to time, but not stirring.
- STEP 3
Remove the lid and add the sugar, stirring with a wooden spoon until the sugar has fully dissolved. Bring to a rolling boil and cook for about 10 mins. If you have a jam thermometer, the mixture should reach 104C. Alternatively, remove the pan from the heat and spoon a little of the jam onto one of the chilled plates. Leave for 1-2 mins, then push the jam gently with a fingertip to see if it has set enough to wrinkle. If it doesn’t, continue to boil for a few more minutes then test again.
- STEP 4
Remove from the heat and stir in the butter. Let stand for 10 mins before pouring it into the sterilised jars. Seal and label.
https://www.olivemagazine.com/recipes/baking-and-desserts/christmas-jam/
Posted in Christmas, Dips/Sauces
Dec
08
MAKES 6
Ingredients
- 50g soft light brown sugar
- 50g vegan butter
- 2 tbsp golden syrup
- 200g plain flour, plus extra for rolling
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- a generous pinch of ground nutmeg
- 4 tbsp icing sugar
- 1 tbsp lemon juice from an unwaxed lemon
- STEP 1
Cook the sugar, butter and golden syrup in a pan over a low heat, stirring, until the butter has melted.
- STEP 2
Meanwhile, sift the flour into a large mixing bowl and stir in the ginger, cinnamon, allspice, nutmeg and a pinch of salt. Pour the melted butter mixture into the bowl and stir into the flour to form a dough. Allow the dough to cool for a few minutes until it is comfortable to handle. Lay out a sheet of clingfilm and put the dough into the centre. Fold the clingfilm to seal, then refrigerate for at least 3 hrs.
- STEP 3
Heat the oven to 180C/160C fan/gas 4 and line a baking tray with baking paper.
- STEP 4
Remove the dough from the fridge and allow it to come to room temperature for 15 mins to make rolling easier. Lightly dust a clean worksurface with flour, then use a rolling pin to roll the dough to about 5mm thickness. Use a shaped cutter to press into the dough and put the gingerbread men onto the lined baking tray. Transfer to the oven and bake for 20-25 minutes or until golden. Cool fully on a wire rack.
- STEP 5
To make the icing, stir the icing sugar and lemon juice in a bowl until combined and glossy. Add teaspoons of water if needed to reach your desired consistency. Spoon into a small piping bag and decorate the gingerbread men with eyes, smiles and coat buttons.
https://www.olivemagazine.com/recipes/vegan/vegan-gingerbread-men/
Posted in Christmas, Sweet treat, Vegan
Dec
08
MAKES: 24
Ingredients
- 375g good-quality white chocolate
- 397g tin condensed milk
- 2 tsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp mixed spice
- Christmas sprinkles, to decorate
Method
- STEP 1
Break the white chocolate into a heatproof bowl and melt over a pan of simmering water. Allow to cool slightly, then stir in the remaining ingredients well to combine.
- STEP 2
Spoon into a lined 18cm square tin and smooth the top with a spatula. Sprinkle with the decorations, then leave to set until firm, covered loosely with a tea towel. Cut into 24 squares to serve.
https://www.olivemagazine.com/recipes/baking-and-desserts/gingerbread-fudge/
Posted in Christmas, Sweet treat
Dec
08
MAKES: 200g
Ingredients
- 4 large ripe oranges
- 1 cinnamon stick
- 1 bay leaf
- 100ml London Dry gin
- 700g granulated sugar
- 50g dark chocolate (at least 70% cocoa solids; optional)
Method
- STEP 1
Cut the oranges into quarters, then use a sharp serrated knife to remove the orange flesh so you’re left with 2-3mm of white pith and the peel (you can enjoy the orange flesh as a snack or save it for another recipe).
- STEP 2
Cut the peel into 3-5mm strips, trimming the ends to create a neat point. Tip these into a large pan with the cinnamon stick and bay leaf, and cover generously with water. Bring to the boil, then reduce the heat and simmer for 2-3 mins. Strain through a sieve to remove any scum and impurities that rise to the surface, then rinse under cold water.
- STEP 3
Return to the pan with 1.3 litres of fresh water and the gin. Bring to the boil, reduce the heat to a simmer and cook for 30 mins. Strain the cooking water into a jug and discard the cinnamon stick and bay leaf. Pour out some of the reserved water or add a splash of fresh water to make 500ml, then return this to the pan along with the orange peel.
- STEP 4
Add 500g of granulated sugar, stir gently until fully dissolved, then bring to the boil, reduce the heat to a simmer and cook for another 30 mins until the orange peel is translucent. Drain the orange slices through a sieve (see tip above), then arrange the strips of peel on a wire rack set over a baking tray, making sure the strips aren’t touching, or they will stick together. Heat the oven to 100C/80C fan/gas ½. Transfer the baking tray and rack with the peel on it to the oven and bake for 20-25 mins or until all the peel is dry to touch.
- STEP 5
Spread the remaining 200g of sugar out on a large plate, then toss in the peel until each strip is evenly coated. Spread out the peel evenly in the sugar and leave to set at room temperature for 45 mins. Once set, the peel keeps in an airtight container for up to two months. Or melt the chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in 20-second bursts), then dip half of each candied orange strip in the chocolate. Leave to set at room temperature on a sheet of baking paper.
https://www.olivemagazine.com/recipes/baking-and-desserts/cinnamon-and-gin-infused-candied-orange-peel/
Posted in Christmas