From the Christmas Kitchen - Christmas Recipes & Crafts(2015)

Christmas Recipes & Crafts (2015)

From the Christmas Kitchen

Indulgent Peppermint Hot Chocolate Mix

Whisky Fudge

Espresso Truffles

Pistachio & Apricot Nougat

Double Chocolate Brownie Mix

Christmas Ginger Thins

Vanilla Fudge

Nutty Peppermint Bark

Mixed Nuts in Herbed Salt

Corn Relish

Indulgent Peppermint Hot Chocolate Mix

Peppermint crisp chocolate adds great flavour and a splash of colour to a classic festive treat - make a batch and give as a gift.

MAKES 6 KEEP 10 MINS COOK NONE

690 g/1 lb 8¾ oz milk powder

125 g/4½ oz cocoa powder

300 g/10½ oz sugar

250 g/9 oz peppermint crisp chocolate, chopped

1.You will need six 475-ml/16-fl oz wide-mouthed preserving jars for this recipe. To prepare the gift jars, divide all of the ingredients evenly between the jars. Add the ingredients in layers, starting with the milk powder. Place the lids on the jars and secure tightly.

2.Attach a tag to each jar with these instructions:

How to prepare Indulgent Peppermint Hot Chocolate
Pour the contents of the jar into a medium-sized bowl and mix to combine. For each serving, put 40 g/1½ oz of the mix into a mug and add 175 ml/6 fl oz hot water or milk. Stir until the mix is completely dissolved. Serve immediately.

Tip

The hot chocolate mix will keep for up to 6 months. Cover tightly and store in a cool, dry place.

Whisky Fudge

If you know a chocolate and whisky lover, this is the perfect treat for them. You can use a good brandy instead of whisky, if you prefer.

SERVES 16 PREP 15 MINS COOK 10-15 MINS, PLUS SETTING

1 tbsp sunflower oil, for oiling

250 g/9 oz soft brown sugar

100 g/3½ oz unsalted butter, diced

400 g/14 oz canned sweetened full-fat condensed milk

2 tbsp glucose syrup

150 g/5½ oz plain chocolate, roughly chopped

60 ml/2¼ fl oz whisky

25 g/1 oz walnut pieces

1.Lightly brush a 20-cm/8-inch square baking tin with oil. Line it with non-stick baking paper, snipping diagonally into the corners, then pressing the paper into the tin so that the base and sides are lined.

2.Put the sugar, butter, condensed milk and glucose syrup into a heavy-based saucepan. Heat gently, stirring, until the sugar has dissolved.

3.Increase the heat, bring to the boil and boil for 12-15 minutes, or until the mixture reaches 116°C/240°F on a sugar thermometer (if you don’t have a sugar thermometer, spoon a little of the syrup into some iced water; it will form a soft ball when it is ready). As the temperature rises, stir the fudge occasionally so the sugar doesn’t stick and burn. Remove the fudge from the heat. Add the chocolate and whisky and stir together until the chocolate has melted and the mixture is smooth.

4.Preheat the grill to medium-hot. Put the walnuts on a baking tray and toast them under the grill for 2-3 minutes, or until browned. Roughly chop them.

5.Pour the mixture into the prepared tin, smooth the surface using a spatula and sprinkle over the walnuts. Leave to cool for 1-2 hours, or until firm. Lift the fudge out of the tin, peel off the paper and cut into small squares. Store in an airtight container in a cool, dry place for up to 2 weeks.

Espresso Truffles

The delicate, edible gold leaf on these tasty truffles makes them an extra special gift for any chocoholic.

SERVES 12 PREP 40 MINS
COOK 5-10 MINS, PLUS SETTING

300 g/10½ oz plain chocolate, roughly chopped

2 tbsp double cream

1 tbsp strong espresso coffee, cooled

2 tbsp coffee liqueur

55 g/2 oz unsalted butter, softened and diced

edible gold leaf, to decorate (optional)

1.Put 100 g/3½ oz of the chocolate and all the cream into a heatproof bowl set over a saucepan of gently simmering water and heat, stirring, until the chocolate is melted.

2.Remove from the heat, add the coffee, coffee liqueur and butter and whisk for 3-4 minutes, or until thickened. Transfer to an airtight container and chill in the refrigerator for 6-8 hours, or until firm.

3.Line a baking tray with non-stick baking paper. Scoop out teaspoons of the mixture and roll them into truffle-sized balls. Place the balls on the prepared tray, cover with clingfilm and freeze for 6-8 hours.

4.Put the remaining chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Using two forks, dip each truffle into the chocolate to coat evenly. Return to the prepared tray and chill in the refrigerator for 1-2 hours, or until firm. Top each truffle with edible gold leaf to decorate, if using. Store in an airtight container in the refrigerator for up to 5 days.

Pistachio & Apricot Nougat

Delicious home-made nougat, with pistachios and dried apricots, is the perfect gift for anyone with a sweet tooth.

SERVES 16 PREP 30 MINS, PLUS SETTING
COOK 15 MINS

edible rice paper

250 g/9 oz caster sugar

125 ml/4 fl oz liquid glucose

85 g/3 oz clear honey

2 tbsp water

pinch of salt

1 egg white

½ tsp vanilla extract

60 g/2¼ oz unsalted butter, softened and diced

50 g/1¾ oz pistachio nuts, roughly chopped

50 g/1¾ oz ready-to-eat dried apricots, finely chopped

1.Line a 17-cm/7-inch square loose-based cake tin with clingfilm, leaving an overhang. Line the base with a piece of the rice paper.

2.Put the sugar, glucose, honey, water and salt into a heavy-based saucepan. Heat gently until the sugar has dissolved, tilting the pan to mix the ingredients together. Increase the heat, bring to the boil and boil for 8 minutes, or until the mixture reaches 121°C/250°F on a sugar thermometer.

3.Whisk the egg white in a clean, greasefree bowl until firm. Gradually pour in a quarter of the hot syrup in a thin stream while still beating the egg. Continue beating for 5 minutes, until the mixture is stiff enough to hold its shape on the whisk.

4.Put the pan containing the remaining syrup over a low heat for 2 minutes, or until the mixture reaches 143°C/290°F on a sugar thermometer. Gradually pour the syrup over the egg mixture while beating.

5.Add the vanilla extract and butter and beat for a further 5 minutes. Add the pistachio nuts and apricots and stir.

6.Pour the mixture into the tin and level with a palette knife. Cover with rice paper and chill in the refrigerator for 8-10 hours, or until fairly firm.

7.Lift the nougat out of the tin and cut into 16 squares. Store in an airtight container in the refrigerator for up to 5 days.

Double Chocolate Brownie Mix

This beats a packet brownie mix any day. It makes a great gift, which takes away most of the work and leaves all of the pleasure.

MAKES 6 KEEP 10 MINS COOK NONE

750 g/1 lb 10 oz plain flour

1½ tsp salt

600 g/1 lb 5 oz soft light brown sugar

800 g/1 lb 12 oz granulated sugar

350 g/12 oz cocoa powder

450 g/1 lb toasted hazelnuts, chopped

525 g/1 lb 3 oz mini plain chocolate chips

1.You will need six 475-ml/16-fl oz wide-mouthed preserving jars for this recipe. To prepare the gift jars, divide all of the ingredients evenly between the jars. Add the ingredients in layers, starting with the flour. Place the lids on the jars and secure tightly.

2.Attach a gift tag to each jar with these instructions:

How to prepare Double Chocolate Brownies

You will need:

2 large eggs

2 tbsp milk

1 tsp vanilla extract

115 g/4 oz butter, melted, plus extra for greasing

Preheat the oven to 180°C/350°F/Gas Mark 4 and grease a 23 x 33-cm/9 x 13-inch rectangular cake tin.

Transfer the brownie mix from the jar to a large mixing bowl. Put the eggs, milk and vanilla extract into a separate bowl and mix to combine. Add the egg mixture to the dry ingredients and mix until well combined. Stir in the melted butter and mix to combine.

Transfer the batter to the prepared tin and bake in the preheated oven for about 20 minutes, until the top is dry and a cocktail stick inserted into the centre comes out almost clean. Place the tin on a wire rack and leave to cool completely. Serve at room temperature.

Christmas Ginger Thins

These spicy ginger thins will not only tickle your recipients’ taste buds, but will fill their homes with the festive aroma of freshly baked cookies.

MAKES 72 PREP 30 MINS, PLUS FREEZING COOK NONE

500 g/1 lb 2 oz plain flour

2 tsp bicarbonate of soda

1 tsp salt

2 tbsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

345 g/11¾ oz unsalted butter, at room temperature

200 g/7 oz granulated sugar

200 g/7 oz soft dark brown sugar

2 large eggs

245 g/8¾ oz treacle

400 g/14 oz coarse brown sugar

1.You will need six 475-ml/16-fl oz wide-mouthed preserving jars for this recipe. Line two large baking sheets with baking paper.

2.Put the flour, bicarbonate of soda, salt, ginger, cinnamon and cloves into a medium-sized bowl and mix to combine.

3.Put the butter, granulated sugar and soft dark brown sugar into a large bowl and beat until light and fluffy. Add the eggs and treacle and mix until incorporated. Add the flour mixture and beat until incorporated, scraping down the side of the bowl once or twice.

4.Put the coarse brown sugar in a shallow bowl. Shape the dough into 4-cm/1½-inch balls and roll in the sugar to coat completely. Place the balls on the prepared baking sheet spaced well apart. When the first sheet is full, use your fingertips to flatten the balls into rounds about 7.5 cm/3 inches in diameter (they should be about the same diameter as the preserving jars) and 2.5 mm/⅛ inch thick. If your fingers become too sticky, dip them in the sugar. Place the sheet in the freezer. Continue to shape the remaining dough until all the dough has been used and both sheets are full. Place the second sheet in the freezer and freeze for at least 4 hours or overnight, until the cookies are completely frozen.

5.Stack 12 frozen cookies in each of the six jars. Attach a gift tag to each jar with these instructions:

How to bake Christmas Ginger Thins

Keep frozen until required. Preheat the oven to 180°C/350°F/Gas Mark 4 and place the cookies on an ungreased baking sheet. Bake in the preheated oven for 12-14 minutes, until the cookies are dry on the top and beginning to crisp. Remove from the oven and transfer to a wire rack to cool completely. Serve at room temperature.

Vanilla Fudge

Just a few simple ingredients and you can make the creamiest vanilla fudge ever, perfect for a Christmas treat.

MAKES 16 PREP 15 MINS, PLUS SETTING
COOK 15-20 MINS

1 tbsp sunflower oil, for oiling

450 g/1 lb caster sugar

85 g/3 oz unsalted butter

150 ml/5 fl oz milk

150 ml/5 fl oz canned evaporated milk

2 tsp vanilla extract

1.Lightly brush a 20-cm/8-inch square baking tin with oil. Line it with non-stick baking paper, snipping diagonally into the corners, then pressing the paper into the tin so that the base and sides are lined.

2.Put the sugar, butter, milk and evaporated milk into a heavy-based saucepan. Heat gently, stirring, until the sugar has dissolved.

3.Increase the heat, bring to the boil and boil for 12-15 minutes, or until the mixture reaches 116°C/240°F on a sugar thermometer (if you don’t have a sugar thermometer, spoon a little of the syrup into some iced water; it will form a soft ball when it is ready). As the temperature rises, stir the fudge occasionally so the sugar doesn’t stick and burn.

4.Remove the pan from the heat, add the vanilla extract and beat with a wooden spoon until thickened.

5.Pour the mixture into the prepared tin and smooth the surface with a spatula. Leave to cool for 1 hour until set.

6.Lift the fudge out of the tin, peel off the paper and cut into small squares. Store in an airtight container in a cool, dry place for up to 2 weeks.

Nutty Peppermint Bark

Kids and adults alike will love this treat. If you can’t get hold of peppermint candy canes, substitute them with any hard mint sweets.

MAKES 25 PREP 20 MINS, PLUS CHILLING
COOK 3-4 MINS

200 g/7 oz red-and-white striped peppermint candy canes, broken into pieces

500 g/1 lb 2 oz white chocolate, roughly chopped

100 g/3½ oz chopped mixed nuts

1.Line a 30 x 20-cm/12 x 8-inch baking tin with non-stick baking paper.

2.Put the broken candy canes into a large polythene food bag and seal tightly. Using a rolling pin, bash the bag until the canes are crushed into small pieces.

3.Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Remove from the heat and stir in three quarters of the crushed candy canes.

4.Pour the mixture into the prepared tin, smooth the surface using a spatula and sprinkle over the chopped nuts and remaining candy. Press down very slightly to ensure they stick. Cover with clingfilm and chill in the refrigerator for 30 minutes, or until firm.

5.Break the peppermint bark into small, uneven pieces. Store in an airtight container in a cool, dry place for up to 2 weeks.

Mixed Nuts in Herbed Salt

Simple to make and wonderfully tasty, these moreish pan-roasted nuts are bursting with protein, healthy fats and lots of flavour.

SERVES 4 PREP 10 MINS, PLUS COOLING COOK 5 MINS

1 tbsp olive oil

2 fresh rosemary sprigs, leaves torn from the stems

55 g/2 oz cashew nuts

55 g/2 oz pecan nuts

55 g/2 oz unblanched almonds

55 g/2 oz unblanched hazelnuts

½ tsp sea salt

1.Heat the oil and rosemary in a frying pan, then swirl the oil around the pan to infuse with the rosemary. Add the nuts and cook for 2-3 minutes until lightly toasted.

2.Stir in the salt, then spoon the nuts into a bowl and leave to cool. Any leftover nuts can be stored in the refrigerator in a plastic container or preserving jar for up to 3 days.

Variation

Try replacing the rosemary with a little curry powder or a blend of ground turmeric, garam masala, smoked paprika and a pinch of chilli.

Corn Relish

This golden relish will be a very popular Christmas gift - it can be served with roast meat or salad and it has a long fridge life.

MAKES 600 G/1 LB 5 OZ PREP 10 MINS, PLUS COOLING COOK 30 MINS

5 corn cobs, about 900 g/2 lb, husked

1 red pepper, deseeded and finely diced

2 celery sticks, very finely chopped

1 red onion, finely chopped

125 g/4½ oz sugar

1 tbsp salt

2 tbsp mustard powder

½ tsp celery seeds

small pinch of turmeric (optional)

225 ml/8 fl oz cider vinegar

125 ml/4 fl oz water

1.Bring a large saucepan of water to the boil and fill a bowl with iced water. Add the corn to the boiling water, bring back to the boil and cook for 2 minutes, or until the kernels are tender-crisp. Using tongs, immediately plunge the cobs into the cold water to halt cooking. Remove from the water and cut the kernels from the cobs, then set aside.

2.Add the red pepper, celery and onion to the corn cooking water, bring back to the boil and boil for 2 minutes, or until tender-crisp. Drain well and return to the pan with the corn kernels.

3.Put the sugar, salt, mustard powder, celery seeds and turmeric, if using, into a bowl and mix together, then stir in the vinegar and water. Add to the pan, bring the liquid to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.

4.Ladle the relish into hot, sterilized preserving jars, filling them to within 1 cm/½ inch of the top of each jar. Wipe the rims and secure the lids. Leave the relish to cool completely, then refrigerate for up to 2 months.