Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Lemon & Ginger Mincemeat – a Spicy Festive Treat

Lemon & Ginger Mincemeat

Christmas, Gifts | 21st December 2017 | By

I’ve been making mincemeat for several years now. Once you’ve made your own it’s hard to go back to shop bought. But ding dong merrily on high, it’s fun to ring the changes by creating variations on a theme. This year I’ve opted for this warming and refreshing lemon & ginger mincemeat.

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Simnel Mincemeat Easter Cake with Chocolate Truffle Apostles

Simnel Easter Cake

Easter, Large Cakes | 27th March 2016 | By

Easter just isn’t Easter without a suitable bake. And as far as I’m concerned it’s all the better for the inclusion of chocolate. So, with that in mind, I wish you all a very Happy chocolate filled Easter and hope you enjoy my Simnel Mincemeat Easter Cake with chocolate apostles.

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Mincemeat Buns Flavoured with Aromatic Cardamom

Mincemeat Buns

Bread & Buns, ThermoCook | 22nd January 2016 | By

I’m rarely as organised at Christmas as I’d like to be, but I do usually manage to make my own mincemeat. As I’ve mentioned in my previous mincemeat recipe posts, once you’ve made your own, it’s hard to go back to shop bought. And it’s so easy too. Here, I’ve used it to make the most fabulous mincemeat buns – soft, fragrant and oh so very moreish.

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Fig and Mincemeat Christmas Bundt Cake – We Should Cocoa #52

Fig Mincemeat Christmas Bundt Cake

A deliciously moist light fruit cake buzzing with flavour that can be made a few days in advance or right at the last minute. It can be made at any time of the year, but this fig and mincemeat cake works particularly well as a Christmas bundt in lieu of a traditional Christmas cake.

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Chocolate Mincemeat Flapjacks – Easier To Make Than Mince Pies

Chocolate Mincemeat Flapjacks
Not long back from my trip to London and I’m off on another jaunt. This time I’m in Birmingham, sampling hot chocolate at the Christmas Market. Hot on the heels of this I’m going to stay with friends at my old stomping grounds in Leamington Spa. Flapjacks are a firm favourite of one of my hosts, so I thought I’d crack open a jar of last year’s homemade mincemeat and make him some chocolate mincemeat flapjacks – with a little kick.

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Banana and Mincemeat Buns

Small Cakes | 27th March 2014 | By

Looking around my kitchen the other day (well more like the other week), two items caught my eye. An opened jar containing some chocolate mincemeat leftover from the mincemeat slices I’d made a few days earlier and one lost languishing banana which was about to expire. It was obvious there was no time to spare, I needed to use them quickly. What could I do, but make some banana and mincemeat buns. I based my recipe on the mincemeat buns I made a couple of years ago.

This is how I made them:

  • Creamed 125g unsalted butter with 125g cardamom sugar (golden caster) until light and fluffy.
  • Broke in 2 duck eggs, beating well between each egg.
  • Added 1 mashed banana and beat until combined
  • Sifted in 125g flour (half wholemeal, half white), 1 scant tsp baking powder and 1/8 tsp bicarbonate of soda.
  • Stirred until just combined, then stirred in 4 tbsp chocolate mincemeat.
  • Spooned into 12 muffin cases.
  • Baked at 180°C for 20 minutes until risen and golden.

The buns rose well and had a fabulous crumb structure. And more to the point, they were very tasty. Even CT liked these and he is not a mincemeat fan.

Using up leftovers and homemade leftovers at that, as well as rescuing a banana from the compost heap gives these simple buns the necessary kudos to be entered into Credit Crunch Munch with Camilla of FabFood4All and Helen of Fuss Free Flavours.

This month’s Family Foodies is all about getting something prepared fast – fast as in under 30 minutes. Well I reckon as long as your butter is soft and your ingredients handy, you could get these mincemeat muffins prepared in ten minutes allowing them 20 minutes to bake. I’ve also managed to get a healthy banana in their as well as lots of dried fruit and dark chocolate. Hosted alternately by Bangers & Mash and Eat Your Veg.

Almond Mincemeat Slices and a Giveaway #45

Almond Chocolate Mincemeat Slices

These almond mincemeat slices are a true delight. You’ll find a short and crumbly biscuit base, followed by a layer of chocolate mincemeat which is topped with a light almond frangipane. They’re perfect for both lunchboxes and tea parties.

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Chocolate Chilli Berry Mincemeat

Christmas, Preserves | 29th November 2013 | By

 

Homemade mincemeat is a revelation, once made it’s hard to go back to a commercial product. Even inveterate mincemeat sceptics like CT are happy to partake of this. In fact it was hard to keep his hands off the Chilli and Chocolate Mincemeat Slice I made last year.

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Chilli and Chocolate Mincemeat Slice

Christmas, Traybakes | 22nd January 2013 | By

When it came to the Winter Solstice bonfire party a friend was hosting last year, I knew exactly what I wanted to bring along. I’d spotted this fabulous mincemeat slice recipe over at How to Cook Good Food the previous week and thought it would be just the sort of filling treat to keep us warm on a cold and damp winter’s night. They would be especially warming as I wanted to use the chilli and chocolate mincemeat I’d made a couple of weeks earlier.

This is how I made them:

  • Creamed 190g unsalted butter with 175g dark muscovado sugar until light and fluffy.
  • Sieved in 180g wholemeal spelt flour and 1/2 tsp bicarbonate of soda.
  • Added 100g rolled oats and stirred to combine – with difficulty as the mixture was quite dry.
  • Put just over half the mixture into a 9” square mould and pressed it flat to cover the mould. I realised at this point that I didn’t really have enough mixture to do this in such a large container (although I did increase Laura’s quantities very slightly). Next time I will increase the quantities further.
  • Spooned in a jar of mincemeat – about 300g to cover the base.
  • Added a small egg to the last part of the dough mixture to make it go a little further and spread more easily.
  • Spread this on top of the mincemeat.
  • Baked at 170C for 30 minutes.
  • Allowed to cool, dusted with icing sugar, then cut into 16 slices.

The slices were a great success and something I may now be baking with monotonous regularity. Even CT, not a lover of mincemeat, enjoyed his slice. They were indeed just right for the evening, as we did get rather chilly and damp; the rain decided to descend just as the bonfire was lit. It was a magical scene however, with lanterns set amongst the trees as though we had surprised a gathering of the local piskies. Maybe they weren’t too happy to have their secret revealed; when I went to check my camera, no pictures were to be found. Bowls of steaming soup, hunks of bread and fine company kept us in good cheer and we had a lovely evening.

What mincemeat recipes would you recommend?

Sharing

I’m submitting this to Bookmarked Recipes hosted by Jac over at Tinned Tomatoes.

I’m also submitting this to Made with Love Mondays, the weekly made from scratch event over at Javelin Warrior’s Cookin w/ Luv.

Mincemeat Buns

Christmas, Small Cakes | 28th December 2012 | By

 

Having made such glorious scented chilli and chocolate mincemeat, I was keen to use it in various festive bakes. The first was a recipe I adapted from co-op’s in-store magazine and were made as a thank you to our lovely neighbours who take in our parcels with monotonous regularity and never complain.

This is how I made them:

  • Creamed 125g unsalted butter with 125g golden caster sugar until light and fluffy.
  • Broke in 2 duck eggs, beating well between each egg.
  • Added 1/3 teaspoon almond extract and beat some more.
  • Sifted in 125g self-raising white flour and 1/4 tsp bicarbonate of soda.
  • Spooned into 10 muffin cases.
  • Placed a heaped tsp of my homemade mincemeat on top.
  • Baked at 180C for 15 minutes until risen and golden.
 

They were so good, I made another batch to take to my 2nd festive party – in the rain! This time I added 1/2 a 1 lb jar of my mincemeat to the mix, instead of spooning on top and omitted the almond essence. I used my usual mix of half wholemeal spelt and half plain white flour with 1/4 tsp of baking powder added (which I didn’t first time around). These made 12 cakes and were even better than the first batch; I brought home an empty plate.

 

The most delicious of all the mincemeat bakes I made were for the 1st festive party, where it also rained, but I shall post those at a later date.

 
I am submitting these to Jac’s Bookmarked Recipes
 

I’ve made so many Christmas bakes with chocolate in this month, but keep forgetting to include them into this month’s Chocolatey Tea Time Treats, so I’m doing it now whilst I remember. Hosted this month by What Kate Baked, this is a toothsome challenge hosted alternately by Karen of Lavender and Lovage.