Prunes and chocolate is a winning, but often overlooked combination. These spiced prune chocolate pots with amaretto are a particularly indulgent way to eat them. They make for a sumptuous dessert and are ideal dinner party fare. With flavours of orange, clove, nutmeg and allspice as well as amaretto, they would also make a good alternative dessert to Christmas pudding during the festive season.
Apples have to be the best autumn treasure. They are versatile, delicious and can keep well. This year, they are also abundant. If you have more apples than you know what to do with, or even if you don’t, I urge you to make a batch of this spiced apple chutney.
Well, Christmas is nearly upon us and this will be my last post now until next year. So I’m leaving you with these delicious wholemeal clotted cream shortbread with chestnut flour and cinnamon.
Making your own cranberry sauce is so easy and far more delicious than any I’ve ever bought. Unless you’re making a large batch for festive gifts, you’ll find you don’t need all of the fresh cranberries in a normal pack. In this post, I give you a lovely recipe for cranberry sauce, of course, made with orange and a dash of port. I’ve also got a few hints and tips on what to do with any remaining cranberries as well as other vegetarian Christmas leftovers. Love Food Hate Waste.
I’m not quite sure why mulled wine has become such a classic British drink at Christmas. Apple cider is a more traditional beverage after all. I’m as partial to a glass or two of mulled wine as anyone else, but given the choice I’d go for mulled cider every time. It has a lighter, fruitier and more refreshing taste. You don’t need to add as much sugar either. Mulled apple juice can be served alongside or even instead of, allowing drinkers and non-drinkers alike to join in the festive cheer.
Love them or hate them, Brussels sprouts are an integral part of Christmas. So why not give your Christmas dish a spicy twist? These stir-fried Brussels sprouts with leeks, ginger, garlic and chilli will liven up the event. They’re quick to cook and unlike boiling stir-frying makes the sulphury compounds of the sprouts less obvious.
Christmas is traditionally a time for baking biscuits and I usually make the most of it. I tend to make an old favourite or two, but also use the occasion to try out a some new recipes. One of them, this time, was to be Christmas Butter Biscuits.
No Christmas dinner is complete for me without a dish of steaming braised red cabbage. Slow cook it with an apple and some spices and the humble red cabbage is transformed into a dish fit for a king.
I know, I know, the nut roast has had a bad press over the years. But thankfully the days of dried out bits of tasteless, hard, leathery tack are long gone. A nut roast is a perfect vehicle for all those delicious Christmas roast accompaniments, not forgetting the stuffing, gravy and cranberry sauce. It also stops the vegetarians feeling excluded in a mixed meal.
Yes I know Christmas is still a few weeks away, but Stir-up-Sunday is fast approaching. It falls on the Sunday before Advent which is the 22nd November this year. It’s traditionally the day when the Christmas puddings and cakes are made and when the family all take a turn at stirring, not forgetting to make that all important wish whilst they’re at it. So to get you in the mood and to offer a little inspiration for your Christmas baking, I made this fig almond cake yesterday with a very cheeky slug or three of whisky – Whisky Galore.