Christmas Morning - Christmas Recipes & Crafts(2015)

Christmas Recipes & Crafts (2015)

Christmas Morning

Rich Orange Crêpes

Apple & Spice Porridge

Christmas Spiced Pancakes

Mushrooms & Sage on Sourdough Toast

Poached Eggs with Spinach & Cheddar

Smoked Salmon & Egg on Toasted Muffin

Asparagus & Egg Pastries

Potato Latkes

Eggs Baked in Tomatoes

Pain au Chocolat Cinnamon Rolls

Rich Orange Crêpes

If you like pancakes for breakfast, you’ll love these light and luscious buttery crêpes, richly flavoured with juicy oranges on Christmas Day.

SERVES 4 PREP 15 MINS COOK 10 MINS

150 g/5½ oz plain flour

200 ml/7 fl oz milk

1 large egg

3 tbsp fresh orange juice

2 tbsp melted butter

10 g/¼ oz melted butter, for frying

2 oranges, segmented, to serve

orange butter

55 g/2 oz unsalted butter

finely grated rind and juice of 1 orange

1 tbsp caster sugar

1.To make the crêpes, put the flour, milk, egg, orange juice and butter into a mixing bowl and whisk until smooth. Alternatively, whizz in a food processor until smooth.

2.Heat a crêpe pan until hot, lightly brush with melted butter and pour in a small ladleful of batter, swirling to thinly coat the surface of the pan.

3.Cook the crêpe until golden underneath, then turn and cook the other side. Repeat this process using the remaining batter, brushing the pan with butter as needed and keeping the cooked crêpes warm.

4.To make the orange butter, melt the butter in a small saucepan, add the orange rind and juice and the sugar and stir until the sugar has dissolved. Simmer, stirring, for 30 seconds, then remove from the heat.

5.Serve the crêpes folded over, with the orange segments and the orange butter poured over.

Apple & Spice Porridge

What better way to set yourself up for Christmas Day than with this delicious and wholesome porridge, full of warm, spicy goodness.

SERVES 4 PREP 5 MINS COOK 15 MINS

600 ml/1 pint milk

1 tsp salt

115 g/4 oz medium rolled porridge oats

2 large apples

½ tsp ground mixed spice

clear honey, to serve

1.Put the milk in a saucepan and bring to the boil. Add the salt and sprinkle in the oats, stirring constantly.

2.Place over a low heat and leave the oats to simmer for 10 minutes, stirring occasionally.

3.Meanwhile, peel, halve, core and grate the apples. When the porridge is creamy and most of the liquid has evaporated, stir in the grated apple and mixed spice. Spoon into serving bowls and drizzle with honey.

Tip

If you don’t like the rich creaminess of porridge made with milk, you can always substitute it with an equal quantity of water, and just serve the porridge with milk or cream for pouring. You could also try serving it with maple syrup for a really sweet hit.

Christmas Spiced Pancakes

With Christmas flavours of cranberries and nuts and the indulgence of a rum-infused syrup, these pancakes are well worth making.

SERVES 4 PREP 10 MINS, PLUS STANDING
COOK 20 MINS

150 g/5½ oz plain flour

1½ tsp baking powder pinch of salt

1 tsp mixed spice

275 ml/9 fl oz milk

1 large egg

2 tbsp melted butter

100 g/3½ oz cranberries, chopped

40 g/1½ oz chopped mixed peel

25 g/1 oz hazelnuts, chopped

1 tbsp sunflower oil, for oiling

2 tbsp soft dark brown sugar

60 ml/2 fl oz water

3 tbsp dark rum

1 tsp vanilla extract

1.Sift the flour, baking powder, salt and mixed spice into a bowl. Add the milk, egg and butter and whisk until smooth. Stir in the cranberries, mixed peel and hazelnuts and leave to stand for 5 minutes.

2.Lightly oil a griddle pan or frying pan and heat over a medium heat. Spoon tablespoons of the batter onto the pan to make oval shapes, and cook until bubbles appear on the surface.

3.Turn over with a palette knife and cook the other side until golden brown. Repeat this process using the remaining batter, while keeping the cooked pancakes warm.

4.Place the sugar and water in a small saucepan and heat over a low heat, stirring, until the sugar has dissolved. Bring to the boil and boil for 1 minute, then add the rum and vanilla extract and bring back to the boil. Remove from the heat.

5.Spoon the syrup over the pancakes and serve immediately.

Mushrooms & Sage on Sourdough Toast

Sourdough bread is very substantial, making this a really hearty breakfast if you have a long day of festivities ahead!

SERVES 4 COOK 10 MINS PREP 10 MINS

5 tbsp olive oil

2 tbsp roughly chopped fresh sage, plus 16-20 whole small leaves

400 g/14 oz even-sized chestnut mushrooms, halved

squeeze of lemon juice

1 large garlic clove, thinly sliced

2 tbsp chopped fresh flat-leaf parsley

¼ tsp pepper

pinch of sea salt flakes

4 slices sourdough bread

Parmesan cheese shavings, to garnish

1.Heat the oil in a large frying pan over a medium-high heat. Add the chopped sage and sizzle for a few seconds. Add the mushrooms and fry for 3-4 minutes, or until they are beginning to release their juices.

2.Add the lemon juice, then add the garlic, parsley, pepper and salt. Cook for a further 5 minutes.

3.Meanwhile, toast the bread on both sides. Place on warmed plates and pile the mushrooms on top.

4.Sizzle the whole sage leaves in the oil remaining in the pan over a high heat for a few seconds, until crisp. Scatter over the mushrooms and garnish with cheese shavings.

Poached Eggs with Spinach & Cheddar

Guests coming for Christmas Day brunch? Serve this easy spin on eggs Florentine as a delicious yet simple festive treat.

SERVES 4 PREP 10 MINS COOK 15 MINS

1 tbsp olive oil

200 g/7 oz young spinach leaves

4 thick slices ciabatta bread

25 g/1 oz butter

4 large eggs

100 g/3½ oz Cheddar cheese, grated

salt and pepper (optional)

freshly grated nutmeg, to serve

1.Preheat the grill to high. Heat the oil in a wok or large saucepan, add the spinach and stir-fry for 2-3 minutes until the leaves are wilted. Drain in a colander, season to taste with salt and pepper, if using, and keep warm. Toast the bread on both sides until golden. Spread one side

2.of each slice with butter and place buttered side up in a baking dish. Meanwhile, fill a deep frying pan with boiling water and

3.bring back to the boil. Reduce the heat to a gentle simmer. Break the eggs into the water and poach for 2-3 minutes until the whites are set. Remove from the pan with a draining spoon.

4.Arrange the spinach on the toast and top each slice with a poached egg. Sprinkle with the grated cheese. Cook under the preheated grill for 1-2 minutes until the cheese has melted. Sprinkle with nutmeg and serve immediately.

Smoked Salmon & Egg on Toasted Muffin

Topped with an easy no-fail hollandaise sauce, this is the ultimate festive brunch dish for two.

SERVES 2 PREP 20 MINS COOK 7-8 MINS

4 eggs

2 English muffins

10 g/¼ oz butter, for spreading

15 g/½ oz rocket leaves

115 g/4 oz smoked salmon slices

hollandaise sauce

2 large egg yolks

2 tsp lemon juice

1 tbsp white wine vinegar

100 g/3½ oz unsalted butter

salt and pepper (optional)

1.To make the hollandaise sauce, place the egg yolks in a blender. Season with salt and pepper, if using, then process for a few seconds until thoroughly blended.

2.Place the lemon juice and vinegar in a small saucepan and heat until simmering. With the blender running, add the hot liquid in a slow, steady stream. Turn off the blender.

3.Place the butter in the pan and heat until melted and foaming. With the blender running, add the butter, a few drops at a time, until you have a smooth, thick sauce. Use a spatula to scrape down any sauce from the side of the blender, then whizz for a further few seconds.

4.Fill a deep frying pan with boiling water and bring back to the boil. Reduce the heat to a gentle simmer. Break the eggs into the water and poach for 2-3 minutes until the whites are set. Remove from the pan with a draining spoon. Split and lightly toast the muffins under a hot grill.

5.Spread the toasted muffins with the butter and place on two serving plates. Top with nearly all the rocket leaves and the slices of smoked salmon. Remove the eggs from the water with a slotted spoon, drain on kitchen paper and place on top of the salmon. Spoon the warm sauce over the poached eggs. Garnish with pepper, if using, and the remaining rocket leaves. Serve immediately.

Asparagus & Egg Pastries

Asparagus and eggs make a great pairing in any recipe. These quick and easy pastries would be great for a Christmas brunch buffet.

SERVES 4 PREP 30 MINS, PLUS CHILLING
COOK 20 MINS

500 g/1 lb 2 oz ready-made puff pastry

10 g/¼ oz flour, for dusting

1 tbsp milk, for brushing

300 g/10½ oz slim asparagus spears

200 g/7 oz ready-made tomato pasta sauce

1 tsp hot smoked paprika

4 eggs

1.Roll out the pastry on a lightly floured surface to a 35 x 20-cm/14 x 8-inch rectangle, then cut into four 20 x 9-cm/8 × 3½-inch rectangles.

2.Line a baking sheet with non-stick baking paper and place the pastry rectangles on the sheet. Prick all over with a fork and brush lightly with milk. Chill in the refrigerator for 20 minutes.

3.Snap the woody ends off the asparagus and discard. Bring a saucepan of water to the boil. Add the asparagus, bring back to the boil and cook for 2-3 minutes, until almost tender. Drain and refresh in cold water, then drain again and set aside.

4.Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6. Mix the pasta sauce and paprika together and divide between the pastry bases, spreading it out almost to the edges. Bake in the preheated oven for 10-12 minutes until the pastry is puffed around the edges and pale golden in colour.

5.Remove from the oven and arrange the asparagus on top, leaving space for an egg in the middle of each pastry.

6.Crack an egg into a cup and slide into the space created. Repeat with the remaining eggs, then return the pastries to the oven for 8 minutes, or until the eggs are just set.

Potato Latkes

Serve these little pancakes on their own, or as a side to your Christmas Day brunch. They are delicious with soured cream spooned over the top.

SERVES 8 PREP 10 MINS COOK 15-20 MINS

1 kg/2 lb 4 oz floury potatoes

1 onion

25 g/1 oz plain flour

1 egg, beaten

2 tbsp sunflower oil, for frying

salt and pepper (optional)

soured cream, to serve

1.Finely grate the potatoes and onion. Put them into a sieve and press out as much liquid as possible, then spread out on a clean tea towel. Roll up and twist the tea towel to remove any remaining moisture.

2.Place the grated vegetables in a bowl and stir in the flour. Stir in the egg and season with salt and pepper, if using.

3.Heat the oil in a frying pan until medium-hot. Drop large spoons of the mixture into the pan, pressing with a spatula to flatten, and fry in batches, turning once, for 8-10 minutes until the latkes are golden brown and cooked through.

4.Drain the latkes on kitchen paper and keep warm while you cook the remaining mixture. Serve hot with some soured cream.

Eggs Baked in Tomatoes

Eggs and tomatoes are a lovely combination - full-flavoured beef tomatoes make great nests for the eggs and their zesty cheese topping.

SERVES 4 PREP 10 MINS COOK 20 MINS

4 large beef tomatoes

4 eggs

2 tbsp chopped fresh oregano

4 tbsp freshly grated Parmesan cheese

1 garlic clove, halved

4 slices country bread

2 tbsp olive oil

salt and pepper (optional)

1.Preheat the oven to 220°C/425°F/Gas Mark 7. Cut a slice from the top of each tomato and scoop out the seeds and pulp. Place the tomatoes in a baking dish or tin.

2.Break an egg into each tomato, then sprinkle with oregano, and salt and pepper, if using. Sprinkle with the cheese and bake in the preheated oven for about 20 minutes, or until the eggs are just set, with runny yolks.

3.Meanwhile, rub the garlic over the bread, place on a baking sheet and drizzle with oil. Bake in the oven for 5-6 minutes, or until golden.

4.Put each tomato on a slice of bread and serve immediately.

Tip

Keep an eye on the eggs to make sure that they don’t overcook - these are delicious while the yolks are still a little runny.

Pain au Chocolat Cinnamon Rolls

This is the ultimate French pâtisserie-style breakfast pastry. Use a really good-quality dark chocolate for the best results.

SERVES 12 PREP 10 MINS, PLUS CHILLING AND COOLING COOK 30-35 MINS

100 g/3½ oz plain chocolate, broken into pieces

320 g/11 oz ready-rolled puff pastry

25 g/1 oz butter, melted

2 tbsp caster sugar

1½ tsp ground cinnamon

1.Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Remove from the heat, stir until smooth, then leave to cool for 15 minutes, stirring occasionally.

2.Unroll the pastry and place on a board. Generously brush with some of the melted butter. Leave to stand for 10 minutes, then spread the cooled chocolate all over the buttered pastry. Mix the caster sugar and cinnamon together and scatter over the chocolate.

3.Roll up the pastry, Swiss roll-style, from one long side, then brush all over with more of the melted butter. Chill in the refrigerator for 15 minutes. Preheat the oven to 220°C/425°F/Gas Mark 7. Use the remaining butter to grease a 12-hole muffin tin.

4.Using a serrated knife, slice the pastry roll into 12 even-sized rounds. Place the rounds cut-side up in the prepared tin.

5.Bake in the preheated oven for 15-20 minutes, or until risen and golden brown. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or cold.