I love leftovers, I really do. Some people don't, which makes me wonder whether they a) eat everything they cook in one sitting, b) have bulging bin bags of food waste or c) simply exercise better portion control than me. Answers on a postcard.
At least that's what happens in our family. Mum always makes one (complete with teeth-breaking icing which I love - fondant is dirty word in our family), has the odd slice over Christmas and then, come the New Year, she banishes all leftover Christmas cake from the house and foists it onto me
Personally, I'm very partial to cold cuts in the aftermath of the Big Christmas Day Blow-out and it's rather nice to have a breather from all the cooking. But if you still have ham and turkey sitting in the fridge after that, these little pies are a real treat and the cranberry sauce gives them a lovely flavour lift.
Now, every year Chemo Cookery Club sends a festive menu to tingle tired tastebuds and hopefully bring a little cheer to those of you that might be a bit more challenged over the Christmas season. This year's menu can be found at:
I weigh the mixture after everything is combined and then divide that by 12 and weigh each latke that I put onto the baking tray so each latke has the same amount of mixture. Not only will this ensure that you make 12 latkes, it will also ensure an even bake.
This life-changing-world-peace-inducing Hyperbolic Salad Dressing is rooted in simplicity. It would feel imprisoned in an ostentatious hand cut crystal carafe. I recommend using an old jam jar and keeping a batch at the ready. It's laidback but does require refrigeration after use.
I pop some well washed carrageen into a pan, cover it with water and simmer the pan over a low heat for about 20 minutes until a rich gel is released. I then sieve the gloop into a pot, cover, and refrigerate the resulting gel for up to ten days. I use it to thicken, add sheen to sauces, in marshmallows or as a setting agent in panna cottas and mousses.
I always loved the array of goodies I would make with my family growing up and sugar cookies were one of my favourites. The original recipe is my grandmother's and we've been making it for years.
Yes, I just used those two words in the same sentence! I know... I'm as surprised as the next person! In fact, I am the last person I ever would have thought would be asked to write a blog about veganism and Christmas; A year ago, neither of these things were important in my life.
There's a chill in the air and the decorations are going up. It's the time of year for cosy log fires, mulled wine, time for friends and family, an ab...
If you have a veg garden, chard grows like a weed and sticks around when other more summery vegetables have turned up their toes. If you don't, it's an inexpensive item to buy, which is just as well because you need a tidy armful for this recipe
Proust has a lot to answer for. All that chat about madeleines. It's elevated them to 'mysterious French delicacy' status, given them a rarified air of complexity. In fact, they are the work of mere moments and can be knocked out by the dozen with minimal effort.
This recipe was inspired by our niece Fran, a multi-talented woman who works in the Caribbean doing everything from teaching scuba diving to being a sous chef and crew member on luxury yachts. On a recent visit back home she was telling me about a way to make easy onion and goat's cheese tarts using red onion marmalade as the filling.
Don't be put off by the very first ingredient, as therein lies all the magic. The humble chickpea is the star ingredient taking this fudge to the next level and you don't even know it's in there. I promise. It becomes blended with coconut oil and chocolate to form a melt in your mouth healthier fudge.
Ahem. I say Tudor-style because it's a pale imitation of the incredibly elaborate pies our ancestors would knock up on feast days and it's not an authentic recipe. But verily, it tastes really good.
These are best kept outside of the fridge once they've set as the cacao butter begins to rise to the surface of the chocolate resulting in a white appearance. If you plan on storing them for longer I'd place them in a sealed container, although they never last that long!