This recipe for my special mince pies with orange pastry is my most requested recipe ever so I’m happy to share it again with you all! They are made with homemade mincemeat in a rich crumbly, orange flavoured pastry. The mincemeat is delicious, not oversweet and juicy with apples & nuts, it is nothing like many bought varieties which for me are too sweet & ‘pasty’ if you see what I mean. It’s very easy to make. It’s just an assembly job really, not really a recipe, so the most time-consuming thing is buying the ingredients.
If I can’t persuade you to make your own then buy a good quality one & add some chopped apple & nuts plus dash more brandy and it will improve it no end.!
Here is the mincemeat recipe from a previous post:
To make the mince pies I’m using a special Sweet Orange Pastry which is lovely and crumbly & rich with the addition of egg yolk and zest of orange. For the best pastry, you need to keep everything cool and don’t over-process or over mix. Cold hands help, mine are always on the cold side so that’s an advantage. I’m sure that I go with the ‘I can’t make pastry’ idea like everything else it is practice (and a good recipe), if you don’t have time or don’t enjoy making it then that’s different -ready-made ones are fine and readily available. (I don’t think you can get an orange flavoured one though!)
I love the smell of mince pies baking in the oven not just because I know they will be delicious to eat but it calls to mind all the happy memories of my childhood Christmas and memories that we have made of family Christmases over the years. I think if I said I was going ‘to do something different this year’ there would be ructions!
These little tartlets look impressive with light puff pastry cases and a creamy filling and, take my word for it, they are quite delicious to eat.
Serve as a starter or light lunch with a crunchy salad and crusty bread. If you are catering for vegetarian for your Christmas dinner these can be served with all the trimmings. The little cases could be used for all sorts of tartlets. Try other fillings such as roasted peppers & tomatoes or caramelized onions just remember that the filling must be cooked before you put it into the cases. Pair your filling with any sort of melting cheese such as Brie or Camembert Continue reading “CREAMY GRUYERE & LEEK & WALNUT TARTLETS”
This terrine is favourite ‘make ahead’ Christmas dish of mine as it freezes very well and I like to have a stash of ready-made meals to whip out when I am too busy enjoying the Christmas festivities to spend too much time in the kitchen. You could have it as a starter or as a light lunch. It’s a poor photo but you can see how to construct the terrine and what it looks like before you cook it in the oven.
The secret of a good terrine relies on plenty of fat and plenty of seasoning. Pressing it down after cooking makes for a more compact terrine in which the juices are well spread through the pate and it is much easier to slice. Leave it for at least a day before serving to allow the flavours to develop.
And here is the finished terrine looking splendidly festive!
I’m not keen on the traditional Christmas cake so this is my alternative one -my Festive Cherry Berry Pecan Cake. Not surprisingly it is packed with cherries, berries and pecans. It’s also one for marzipan lovers that don’t like icing -me! I only make it a few days before Christmas but it keeps well loosely wrapped in foil and in a cake tin. I love to eat this on boxing day afternoon with a glass of something fizzy or perhaps a sloe gin. Lovely.
Loathe marzipan? -Let me convert you with my homemade marzipan…it’s very different with a more nutty flavour rather than the tongue tingling aftertaste of artificial almond flavour. This amount of marzipan will give you lots of stars, crescents, holly leaves or whatever you have cutters for. If you leave them dry a little they will pack into bags as presents for your favourite marzipan lover.
Have a lovely Christmas and a very peaceful New Year.
This is the smell of Christmas for me, delicious, fruity mincemeat full of plump fruit, zesty orange, apple, nuts & spices. Homemade really is the best, there I’ve said it. I’m having none of the pasty, oversweet, sticky ones and if I am going to all the trouble of making my own mince pies it would be a crying shame not to use a good mincemeat. This ‘recipe’ is hardly a recipe just a list (albeit longish) of ingredients that you put together and give a quick stir. If you can bear to give it away small jars make lovely presents. Give it a go please.
LUSCIOUS FRUITY MINCEMEAT Makes 450g (1lb)
100g dried apricots, snipped in half with scissors
50g walnuts (or almonds)
50g seedless raisins
1 medium eating apple, peeled, cored and cut up roughly
1 tbsp. mixed candied peel
1 heaped tbsp. grated suet (vegetarian if you prefer)
Zest of 1 small orange and juice
2 tbsp. unrefined caster sugar
1 tbsp. golden syrup
½ teaspoon mixed spice/½ teaspoon cinnamon
A good grating of nutmeg
2 tablespoons brandy/whisky
The ingredients can be chopped by hand but it is much easier to use a food processor.
First of all process the snipped apricots and then tip them into a large mixing bowl. Then process the nuts and add to the bowl. Do not over process these as they give the mincemeat some texture.
Now process the raisins, apple, sultanas and suet together.
Add them to the bowl and then add the currants (which can be left whole), the orange juice, zest, sugar, syrup, spices and brandy.
Let’s be honest a traditional Christmas pudding is not every one’s cup of tea and…………………….you are a tad late if you want to make one so here is a spectacular alternative. It is every bit as special (some would say more), much lighter and filled with brandy soaked fruit, juicy cranberries and ginger biscuits. In bid to show off (tick) I have decorated mine with shards of white chocolate, crystallised berries and a fair bit of edible sparkle. It looks gorgeous and there will definitely be a Tah ..da..moment when you carry it to the Christmas table.
Don’t be tempted to …….flame this pud…you have been warned..
LUSCIOUS CHRISTMAS ICE CREAM PUDDING WITH SPARKLY WHITE CHOCOLATE SHARDS AND CRANBERRIES
Here is a Christmas treat, easy for children to make (with supervision) and a lovely present for them to give (if you can wrest it out of their hands). Best to make two lots I think. Don’t deviate from the recipe-it has to be Rich Tea biscuits and mini marshmallows, good butter and good chocolate…simple and delicious for everybody.
It is all very well Nigella swanning around her Christmas kitchen looking gorgeous and sparkly and I do dream that this could be me….one year but to be honest it rarely (I’ve had my moments….) works out this way.
I love to make delicious food for all my family and friends and not spend all my time in the kitchen (who wants to anyway?). There is only one solution -PLANNING and help from the best Christmas helper of all -THE FREEZER.
Squirrel away some lovely dishes now for Christmas and then you really can put on your sparkly dress, have a glass of champagne, relax and enjoy some delicious meals. I am starting off (as I mean to go on) with a favourite pud-Zabaglione Trifle slice. A trifle is a Christmas must have and this one is based on the Italian zabaglione pudding. It is easy to make and freeze and makes a great alternative to Christmas pudding for those that don’t care for it. Have a go, pop this in your freezer and relax that’s one ticked off the list-spend the extra time shopping for something sparkly to wear.
I am a traditional girl at heart and Hot Cross Buns-made just once every year-are an Easter treat. I love the smell of them baking not to mention eating them straight from the oven smothered with butter or toasted later on. A good Hot Cross Bun should have a good volume and texture somewhere between a bread roll and fruit loaf. It should be nice and fruity, with a hint of spice, a shiny glaze and a cross on top that doesn’t fall off. I piped on the cross with a small icing bag and a thick paste of flour and water. I seem to recall that many years ago, in school domestic science lessons, we cut pastry into strips and put these into a cross shape on the top-they always fell off before home time and this piping worked much better.
I found this a tricky make starting off with a Paul Hollywood recipe and a Delia Smith recipe plus my own ideas and tips and attempted to combine them all……………….a recipe for disaster if ever there was one! Too much fruit/not enough fruit/too much kneading/not enough kneading/2 rises or 3 rises/dried yeast/easy blend yeast/oven too hot or too cool/too much salt/too little salt and countless other variables. I have to admit one batch went in the bin and couldn’t be redeemed even with toasting and liberal amounts of apricot jam. As to kneading the dough by hand or using an electric mixer with a dough hook it’s a personal choice and you get good results with both. Plus it was good to do as I was decidedly ‘cross’ after the episode with the poor ones
Why knead the dough?
· By kneading you develop the gluten in the flour. The mixture is transformed from a ‘shaggy’ looking mix to a smooth and pliable ball. This will give the bread a better, more even texture. By leaving it to ‘prove’ in a warm place the yeast develops and makes the bread rise to give a lighter end result.
· The technique for kneading is important but it is easily learnt. Use both hands-use the heal of one hand to stretch the dough away from you and then fold it back on its self. Use the other hand to keep turning it and continue stretching, folding and turning for about 8 minutes. The mixture will, quite miraculously, become soft, elastic and smooth. You will need to do this for at least 8 minutes. It is difficult to over knead but stop if it starts to feel heavy.
· It is quite tiring to do and you can use a free standing, electric mixer with a dough hook. These work well. Personally I enjoy the hand kneading, it is quite therapeutic and good exercise for your arms!
Hello, if you are reading this then you made it through the culinary maelstrom of Christmas, I hope you had a lovely time. I’m just planning some nibbles to have at a New year party or just to have with friends and a glass of something-in my case, preferably champagne or something with bubbles. I’m not sure why this makes you feel celebratory but it does!
It’s all a question of tops and bottoms with a garnish on top if you are feeling artistic.
The GREAT advantage of these nibbles is that they don’t spoil before your guests have got their coats off-the tomatoes can be made well in advance and kept in the fridge and the toasted bread bases mean they don’t go soggy when assembled. You can make the bases in advance and keep them in a tin until you are ready.
Actually, skip the party etc I am very happy to have these at anytime and eating ‘bitesize’ means you can try lots of different ones in one ‘meal’. Win win I think. Happy New Year to you all.
STUFFED MINI TOMATOES WITH SWEET CHILLI MAYONNAISE AND RAREBIT BITES WITH SPICED CHUTNEY