Stockings are never large enough for little boys with big gifts, so I decided to make for them as part of their Christmas gift some sacks with their names on, so that every Christmas we can put their toys in them. Hopefully they will treasure these until they are grown men.
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Thursday, 29 December 2016
Wednesday, 28 December 2016
One of this year's creative Christmas presents from me was handmade boxed mini iced Christmas cakes. I used my late-grandmother's recipe which I found in the process of clearing my mum's house earlier this year.
Tuesday, 20 December 2016
Friday, 9 December 2016
1 tbsp thyme
1 large parsnip
3 large carrots
3 medium potatoes
Half a swede
4 tbsps pearl barley
4 tbsps pearl barley
1 heaped tbsp plain flour
1 litre of veg stock (I used 2 veg OXO cubes)
500g puff pastry
Milk or egg to glaze
- Preheat oven to 180C.
- Chop onions finely & the other veg into small chunks.
- Heat oil in a pan.
- Add the chopped onion & thyme & fry for a few minutes.
- Add the carrots, parsnips, swede, celery & potato, place the lid on the pan & gently fry for about 10 minutes.
- Add the flour & mix well to coat the vegetables.
- Add the pearl barley & stock, again cover the pan & simmer for 15-20 minutes until veg is softening.
- Place in an oven proof dish or pie dish.
- Roll the pastry til approx 0.5cm thick & cut to the shape of the dish.
- Brush the edges of the pie dish with milk or egg to allow the pastry to stick.
- Place the pastry on top of the dish & with a fork or your fingers press the edge of the pastry to the dish.
- Place a small hole in the centre of the pastry & brush with milk or egg to glaze.
- Place in the oven for 20-30 minutes or until golden brown.
Friday, 2 December 2016
I made this recipe using home grown leeks and carrots, it's a real winter warmer.
Ingredients:A little olive oil
500g leeks, sliced
2 carrots, sliced
400g tin of butter beans, drained
400g tin of black eyes beans, drained
500ml vegetable stock
1 tbsp of corn flour mixed in cold water
- Heat the oil in a pan on a medium heat & add the leeks. Stir continuously for about 7/8 mins until soft.
- Add the carrots, beans, rosemary & stock and mix together.
- Bring the pan to simmer, add the corn flour/water mix & stir in well.
- Simmer for about 20 mins until it begins to thicken.
Friday, 25 November 2016
500g potatoes, peeled and chopped
splash of milk
few handfuls of grated cheese
salt & pepper
1 onion, chopped finely
1 clove of garlic, crushed
1 tbsp thyme
1 bay leaf
2/3 large carrots, chopped
handful of frozen peas
handful of frozen sweetcorn
1 tin of black eyed beans
600ml vegetable stock
splash of Worcester sauce (vegetarian one)
1 tbsp tomato puree
- Preheat oven to 180C.
- Gently fry the onion, garlic & thyme in the oil, until soft.
- Add a little more oil & the lentils, coating them in the oil.
- Add the vegetable stock, carrots, peas, sweetcorn, black eyed beans, bay leaf, Worcester sauce & tomato puree, mix well.
- Bring to the simmer, with the lid on the pan simmer for 20-30 mins until the carrots are soft & lentils are cooked but not too mushy.
- Whilst the lentils are simmering, prepare the potatoes & boil them in a pan of boiling water until soft.
- Mash the potatoes with the butter, milk and a handful of cheese. Add the seasoning to taste.
- Place the lentil filling into the bottom of an ovenproof dish and top with the mashed potato.
- On top sprinkle another handful of grated cheese.
- Place in the oven for about 30 mins or until the topping is golden brown.
Serve with a green salad or crusty bread.
Friday, 18 November 2016
225g ginger nut biscuits, crushed
125g butter, melted
150g dark chocolate
280ml double cream
2 large tbsps nutella
- Crush biscuits finely. I used my pestle & mortar, which worked really well.
- Melt the butter on a low heat.
- Add the butter to the ginger biscuits and mix well.
- Spoon into a loose bottomed cake tin & press into the base & sides to create a tart base.
- Leave to cool in the fridge for 30 mins.
- Heat double cream til gently simmering, remove from the heat.
- Add the chocolate & butter to the cream, stirring continuously until melted & smooth.
- Whisk in the nutella until smooth.
- Pour into the cooled biscuit & refrigerate for a minimum of 30 mins.
- Before serving slice the bananas & gently press into the surface.
Optional: sprinkle the top with some icing sugar or top with whipped cream.
Serve as a dessert by itself or with some cream or ice cream.
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