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 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.
Now Christmas is snapping at my heels and there is a vague feeling of panic about all the cooking, buying, wrapping, celebrating etc that has to be done in the next few weeks…my top tip for this week is make a PLAN. I love having visitors to stay over, and I have quite a few, but don’t want to spend all my time in the kitchen. I love the idea of floating around with glass in hand eating beautiful delicious nibbles and cocktails or sitting by the log fire and enjoying time my friends and family. I love beautiful decorations too that make everyone’s stay feel special. I do manage some of this even though I say it myself! How do you do this? Well it’s all about planning the food well in advance and now is the time to get a wriggle on and make some lovely festive dishes that will sit very happily in your freezer waiting to be whipped out at the last minute.
Christmas day isn’t really the problem it’s the days before and the days after that complicate things especially if you have friends and family, like mine, that need to stay over for a few days – I make a sketchy plan for all the meals and even sketchier shopping lists. Ok, it’s a bit anal but if I do this then I can, truly, enjoy the holiday with out burning out on Christmas Eve and having a major melt down.
Here is an old favourite of mine that is already sitting in my freezer and will make an appearance on Christmas Eve so there is no last minute cooking and I can enjoy that glass of champagne!