Hi All, here as promised just a few easy recipes to help you through the busy time....
Happy Cooking xx
500g Bramley Apple
225g Vegetable Suet
300g Dried Cranberries
200g Mixed Peel
1 Tub Glace Cherry
350g Dark Brown Sugar
Juice and Zest of 2 oranges and 2 lemons
4 teaspoon mixed spice
1/2 teaspoon ground ginger or cinnamon
100ml Brandy or Rum
Peel and core the apple and grate into a large bowl with the remaining ingredients, you will need to chop the dates and cherries if you have bought them whole. Do not add the brandy at this stage. Leave this mixture to marinate overnight in the fridge.
Pre heat the oven to 120ºC place the fruit mixture into a large ceramic dish and cover tightly with foil, lace in the oven for 3 hours, alternatively you can put it in the slow roaster on medium for 3 hrs. Remove and allow to cool, stir occasionally whilst it is cooling so that the fat encases the fruit. Once it is completely cool add the brandy and place in jars which have been sterilised. Will keep for approximately a year if kept in a dry dark cupboard.
Mincemeat Frangipane Tart (serves 8 to 10)
100g Caster Sugar
200g Plain Flour
2 Egg Yolks
1/2 teaspoon Vanilla Extract
You will need an 9” round fluted or straight loose bottomed flan tin.
To make the pastry, mix together the butter, sugar & flour with a handheld beater or rub together with your fingertips. make a well in the centre, beat the eggs and add to the well, gradually bring the flour mixture into the yolks and stir until you have a combined dough, turn out onto a floured surface and knead gently for a minute until you have a smooth ball of dough, wrap in cling and rest for 30 mins. Whilst this is resting make the frangipane filling:
200g Caster Sugar
200g Butter, soft
200g Ground Almonds
4 Medium eggs (or weigh out 200g beaten egg)
1Tbsp Plain Flour
1 Teaspoon Almond Extract
Preheat the oven to 160ºC (fan)
Cream together the butter and sugar, gradually beat the egg in, add the ground almond, extract and flour and fold quickly to incorporate.
Roll out the pastry on a floured surface to approx 5mm think, line your tin with the pastry. Pipe approximately a third of the frangipane mixture over the bottom of the case, then place teaspoonfuls of the mincemeat across the top, then pip the rest of the frangipane mixture over the top. Place in the preheated oven for 35 to 40 mins until golden brown and well risen, the top should spring back when you press lightly. Cool in the tin for 15 mins and then remove from the tin and place on a wire rack to cool or serve immediately with Vanilla ice cream or brandy custard.
Cranberry, Orange & Port Sauce
300g Fresh Cranberries
1 Red Onion, finely diced
100ml Red Wine Vinegar
150ml Ruby Port
Zest and Juice of 1 Orange
Place the onion and vinegar in a medium saucepan and simmer until the vinegar has reduced by half, add the rest of the ingredients and simmer until you have a jam like sauce, jar in sterilised jars and seal immediately.
200g mixed whole raw nuts (cashew, almond, pecan, hazelnut)
100g Mixed Seeds
100ml Coconut Oil or Olive Oil
100ml Runny Honey or Maple Syrup
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
150g Cranberries, Apricot & Dates
Pre heat the oven to 150ºC
Mix together all the dry ingredients except the fruit, warm the oil and honey and pour over the dry mix, stir thoroughly to coat the oats, tip onto a lined baking sheet You may need to bake this on two sheets or in two batches as you dont want to create too deep a layer as the top will burn before the bottom is cooked.
Bake for approximately 30mins, stir after 15mins. Do not be tempted to turn the oven up as it will easily burn.
Once cooked, remove from the oven and add the fruit and leave to cool, store in an airtight container.
350g strong wholemeal flour ,
200g strong white flour, plus extra for dusting
7g easy-blend dried yeast,
1½ tsp salt
1 tsp sugar
1 tbsp walnut oil, plus extra for brushing
150g walnuts, coarsely chopped
Mix together all the dry ingredients excepts the nuts, make a well in the centre and add the water, using a scraper pull the four into the water and mix to bring the ingredients together. Lightly flour the work surface and tip the dough out. Knead for 8 to 10 mins until you have a smooth elastic ball of dough. Place in a lightly oiled bowl, cover with cling film and prove until doubled in size.
Turn the dough out and “knock” back, sprinkle the nuts on, knead lightly and shape into a round loaf, slash the top with a sharp knife and leave to prove again for 25 mins.
In the meantime preheat the oven to 205ºC, once the loaf has doubled again, place the loaf in the oven for 30 to 35 mins or until golden brown and the bottom makes a hollow sound when tapped.
Leave to Cool on a wire rack.
Happy Cooking xx