Spiced Cranberry Chutney

This is the last Foody Friday regular recipe post, but never fear I will continue to post interesting recipes which I make. (See FOODY FRIDAY news) But for the last one, it had to be a good seasonal one . . .

For Christmas this year, I was inspired to create some foody presents. I googled some fun recipes and decided to have a go at Delia's Spiced Cranberry Chutney recipe . . .

Delia's Spiced Cranberry Chutney recipe

I was pleased with the outcome although I think I should have allowed it to simmer for slightly longer than Delia suggested as one batch I made has come out a little too liquid, but it's really delicious chutney and makes a wonderful Christmas present for friends and family.

Vanilla Fudge

Vanilla Fudge

Ingredients: 

700g soft light brown sugar

370ml double cream

250ml milk

225g butter

Method:

Stir constantly until the butter has
 melted and the sugar has dissolved

1. Combine all ingredients together in a deep pan and heat gently.
2. Stir constantly until the butter has melted and sugar dissolved.
3. Bring to boil, stirring constantly.
4. Boil for 15-20 minutes, stirring constantly until the liquid gets to 116C (using a sugar themometer)
5. Remove pan from the heat and allow to cool for 5 minutes.
6. Beat with a wooden spoon for 10 minutes until it starts to thicken and loses it's gloss.
7. Pour into a tin, lined with greaseproof paper.
8. Leave to set at room temperature for a few hours.

Suggestions:

• Sprinkle some white chocolate stars or nuts on top.

Snowman Soup

I do love a bit of Christmas Creativities :)

Snowman Soup

You need:

Snowman chocolate mould (each mould needs to hold approximately 25g chocolate)
Small plastic cellophane bags
Lollipop sticks
Pre-wrapped candy canes
The Snowman Soup Poem

Ingredients:

150g cooking chocolate

50g mini marshmallows

a sprinkling of cinnamon

Method:

1. Boil a pan of water.
2. Break chocolate into a glass bowl.
3. Sit the glass bowl over the pan of boiling water.
4. Stir the chocolate until it has melted and is smooth.
5. Spoon the chocolate into plastic mould until full.
6. Push the mini marshmallows & lollipop sticks into the melted chocolate.
7. Place in the fridge for a few hours for it to set.
8. Turn out the chocolate snowmen from the mould and place in a small cellophane bag with a candy cane and tie.
9. Attach the Snowman Soup poem and give to your friends and family.

Snowman Poem

If you're in need of a festive cheer

Cos it's cold outside have no fear

Heat one cup of milk, good sir

Dunk your snowman, have a stir

As you watch the snowman drown

You will see the milk turn brown

This might make you stop and think

Perhaps I'll go and have a drink

As you slurp your snowman soup

You might find your eyelids droop

As you're nicely warmed inside

Snuggle in your duvet and hide

Then the chill will be no more

You will be warmed to your core

Lots of love from ??

Attached snowman poem

Snowman Soup

      

Chorizo & Couscous Stuffed Marrow

Another fun and delicious stuffed marrow recipe, although I seem to have forgotten to take a photo of it...

Ingredients:

1 large marrow
100g couscous
175ml boiling water
1 tbsp lemon juice
2 tbsp olive oil
1 red onion, sliced
1 red pepper, chopped finely
100g feta, chopped into cm cubes
100g chorizo, chopped into small pieces
1 tbsp dried parsley
1 tbsp dried coriander

Method:

1. Preheat oven to 200C or Gas Mark 6.
2. Slice the marrow in half lengthways, scoop out the seeds and place onto a baking tray.
3. Place couscous in a bowl and pour over the boiling water and lemon juice.
4. Heat oil in a frying pan and gently fry the red onion for a few minutes, then add the chopped chorizo for a few minutes.
5. Add the fried onion & chorizo to the couscous with the red pepper, feta and herbs and stir in well.
6. Spoon the couscous mix into the centre of the two marrow halves, squashing it together with the back of a spoon.
7. Bake in the oven for 30 minutes or until the marrow is soft and tender.

Gingerbread

Ingredients:

350g plain flour

1 tsp bicarbonate of soda

2 tsp ground ginger

1 tsp ground cinnamon

125g butter

175g light soft brown sugar

1 egg

4 tbsp golden syrup

Method:

1. Sieve dry ingredients together.
2. With your clean fingertips rub in the butter until it resembles breadcrumbs.
3. Mix in the sugar.
4. Beat the egg and golden syrup together.
5. Add to the mix and stir together to form a dough.
6. Knead until smooth.
7. Wrap in cling film and place in the fridge to rest for 15 minutes.
8. Preheat oven to Gas 4 or 180C.
9. Roll out the dough, using flour to prevent sticking.
10. Use cutters to make gingerbread shapes (Ikea sell gingerbread house cutters to make a gingerbread house!).
11. Place on greaseproof paper on a baking tin and bake for 15 minutes until golden.
12. Leave to cool on tray for 10 minutes.
13. Decorate with icing and sweets.