This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

This easy cauliflower cheese recipe is one of those side dish heros that will always go well with any other main dish. Whether your cooking up a joint for a roast beef dinner or lovingly basting your Sunday Roast Chicken, this delicious recipe will not let you down.

Its also great served up along side steak and ale pie or other classic roast dinner favourites like roast potatoes, mash potatoes, foil pack potatoes, green bean almondine and Yorkshire pudding. 

🥘 Ingredients

To make cauliflower cheese you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Butter: Butter is required to form the roux, which is the base of the sauce.

Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.

Cauliflower: For variations on this dish substitute the cauliflower for broccoli or leeks.

Parsley and black pepper: Optional

🔪 Step by step instructions

1. Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
2. The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
3. Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
4. Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
5. Top with a scattering of extra grated cheese and some black pepper.
6. Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
7. Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.

💭 Expert tips

• Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.
• Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.
• Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.

❓ Frequently asked questions

Other cauliflower recipes

• Cauliflower Soup
• Roasted Cauliflower salad
• Tuna steak recipe (with roast cauliflower)

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Cauliflower Cheese

This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.

Course side, Side Dish, sunday roast

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 225kcal

Author By: Debbie Jones

Equipment

• Small milk pan for the cheese sauce
• 8 inch, shallow ovenproof dish

Ingredients

• 20 g Butter
• 30 g Plain flour
• 350 ml Semi skimmed milk
• 50 g Cheddar grated
• 1 medium cauliflower leaves removed and cut into florets (600g)

For the topping

• 30 g Cheddar grated
• Black pepper
• Freshly chopped parsley

Metric - US Customary

Instructions

• Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
• The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
• Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
• Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
• Top with a scattering of extra grated cheese and some black pepper.
• Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
• Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.

Video

Notes

Flour: Use plain or all purpose flour.

Butter: Butter is required to form the roux, which is the base of the sauce.

Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.

Parsley and black pepper: Optional

Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.

Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.

Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.

Why is my cauliflower cheese watery?: Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery. I would advise to not bake for longer than 20-25 minutes. If by this point its not quite brown enough on top, remove from the oven and place under the grill on high for 1-2 minutes.

Nutrition

Serving: 272g | Calories: 225kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 246mg | Potassium: 583mg | Fiber: 3g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 72mg | Calcium: 282mg | Iron: 1mg

This post was first published in January 2020. Updated in January 2021 with new ingredients photo, step-by-step photos and recipe tips.

The post Cauliflower Cheese appeared first on ProperFoodie.

Did ever you buy avocados and then, after having half of one on a salad, wondered what on earth you were going to do with the rest? Get some inspiration for your avocados with this simple avocado guide. Including lots of easy recipes for avocado.

Plus, find out all you need to know about the avocado! Where it comes from, why its so good for you, how to cut it, how to store it, how to stop it going that horrible brown colour and of course how to eat it.

[feast_advanced_jump_to]

Sliced avocado

One of the easiest recipes for avocado is to simply slice or cube it and serve up with your meal. I love to slice avocado over salad, alongside homemade chilli con carne, inside burritos or wraps or even on a sandwich or burger.

Mango Salsa Recipe

A refreshing mango salsa recipe, great served on its own or loaded on tortilla chips. Made with chunks of avocado, fiery red chilli and a good handful of fresh coriander. A perfect Caribbean starter or side dish and especially great with anything spicy. 

Make this recipe

Chicken Tinga burritos with homemade chipotle sauce

Spicy chicken burritos stuffed with rice and avocado, served with a homemade fiery Chipotle sauce, Greek yogurt and green chilli.

Make this recipe

Fajita Spiced Chicken Platter

Spicy fajita chicken salad served with rice.

Make this recipe

Mexican Chilli Con Carne Recipe (with cannellini beans)

This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.

Make this recipe

Smashed avocado

Smashed avocado is as it sounds, mashed up avocado. This is really simple and really quick avocado recipe. First, half the avocado and use the knife to remove the stone (see below for further details on how to cut an avocado). Then with the flesh still in the skin use a fork to mash up the flesh and then turn out into a bowl or over/alongside your meal. This is also the basis for making guacamole.

Simple Guacamole Recipe

A simple and authentic guacamole recipe with creamy avocado, perfect for spreading on your tacos or for dunking in tortillas. Easy to put together in just 5 minutes and a squeeze of lime helps keeps this lovely Mexican dip nice and fresh

Make this recipe

Healthy Chicken Wraps

Healthy chicken wraps with paprika chicken and Mexican style side dishes. In this recipe find out how to make these easy and healthy chicken wraps and the best way to season the chicken. Also get the recipes for easy homemade guacamole and three bean salad, which can be added to the wraps or served as side dishes.

Make this recipe

Avocado breakfast

I love to start the day with avocado. Avocado on toast is of course one of the most popular recipes for avocado and its so easy to make. Just smash or slice the avocado and place on top of your toast. Avocado and egg is also a great combination. Why not finish off your avocado toast with a couple of poached eggs or top some scrambled eggs with cubed avocado.

Prepare some avocado in advance for a great breakfast on the go:

Breakfast on the go

These three meal prep breakfasts are great for breakfast on the go. I'm always looking for breakfast ideas for eating at work and breakfasts pots like these are a great solution. They all come in at under 300 calories, take minutes to put together, keep well in the fridge overnight, and are full of healthy nutrients and high in protein.

Make this recipe

Avocado sushi

Sushi rolls are another great partner to avocado. Use as a sushi roll filling or as a topping on California rolls or dragon roll sushi. If you want to have a go at making sushi have a look at this guide for homemade sushi rolls.

📋 Homemade Sushi Rolls

Make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.

The below will be enough to make a full platter (serves 4) of different sushi rolls or if you prefer a platter of one kind of sushi. See notes below for links to making a variety of homemade sushi rolls.

Make this recipe

📋 California rolls

California rolls with salmon, avocado and cucumber. This simple step by step guide will show you how to make your own California sushi rolls at home. Usually served without raw fish, this sushi roll is a great option for sushi-newbies, kids, and anyone who really can't stand uncooked fish.

Make this recipe

📋 Dragon Roll Sushi

Dragon roll sushi is a California roll with thin slices of avocado and salmon lay on the top and following the curve of the roll. In this sushi guide I'll show you how easy it is to perfect the dragon roll at home.

Make this recipe

When to eat avocados

Avocados are imported into the UK (mainly from Spain) and so are available year round. If you want an extra special reason to eat avocados then make a note of its celebratory days:

• 31st July 2021: National Avocado Day
• 16th Sept 2021: National Guacamole Day

The post Easy Recipes For Avocado appeared first on ProperFoodie.

Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This cauliflower salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.

👩🏻‍🍳 Why make this recipe

This roasted cauliflower salad is all about making a few healthy ingredients taste good together. The charred cauliflower and lemon infused quinoa mix together to create the base for a nutritious and full flavoured salad. Its easy to prepare and once made it can be stored in the fridge and used over several days.

🥘 Ingredients

To make this cauliflower salad recipe you will need:

Ingredient notes

See recipe card at the bottom for full recipe and ingredients quantities.

Quinoa: Can be with your preferred grain. For a similar favour and nutrient content replace with brown rice. Or try with white rice, wild rice, couscous, barley buckwheat or bulgur wheat.

Chickpeas: Optional. Can be substituted for another pulse or bean.

Apple: Apple adds a sweet flavour to this citruses salad, which pairs perfectly with the crunchy hazelnuts and earthy quinoa. Can be substituted for your preferred fruit, try with dried cranberries, chopped mango or halved grapes.

Parsley: Optional but helps to brighten up the flavour and appearance of the salad

Hazelnuts: optional, leave out if your prefer or replace with another type of nut such as cashews, walnuts, almonds or peanuts.

Lemon, oil, dijon and creme fraishe: all of these are needed to make the salad dressing. If you prefer, swap for a salad dressing of your choosing.

🔪 Step by step instructions

1. Pre heat oven to 200 degrees C. Chop the florets off the main stem of the cauliflower then chop into smaller bitesized pieces.
2. Place chopped cauliflower florets in a bowl along with the drained chickpeas, oil, salt and pepper and lemon juice.
3. Toss together well with your hands then transfer to a baking tray and bake in the preheated  oven for 30 minutes, shuffling the mixture half way through.
4. Whilst the cauliflower is cooking place the quinoa in small saucepan with a wedge of lemon and covered with double the amount water. Simmer on medium heat for 15 minutes.
5. With the cauliflower in the oven and the quinoa cooking in the pan, the dressing can be prepared. In a small bowl or container mix together the oil, mustard, creme fraiche, parsley, salt and lemon juice. Chill in the fridge until ready to serve.
6. After the quinoa has been simmering for 15 minutes, take off the heat but do not remove the lid. Set to one side and leave with the lid on for 10 minutes.
7. When the cauliflower is cooked remove from the oven and transfer to a large bowl. Remove the lid from the quinoa and discard the wedge of lemon. Fluff up the quinoa with a fork and then add to the bowl alongside the cauliflower. Next add the chopped apple, hazelnuts, fresh parsley and half of the dressing.
8. Mix together well then serve with the remaining dressing.

💭 Expert tips

• Cut cauliflower up on the tray that you intend to roast it on so that the bits of cauliflower are caught on the tray (makes it quicker and easier when cleaning up).
• Roughly chop the cauliflower into bit size chunks. Try not to chop into tiny pieces as these can become mushy upon cooking.
• Chop the apple up just before mixing into the salad to keep it fresh and prevent any browning.
• The dressing for this recipe takes seconds to put together and really does transform the salad. The more you make - the better!! Place all the dressing ingredients into a small dish and mix together with a spoon...... Super easy and very tasty. I like to mix half of the dressing directly into the salad and leave the other half to drizzle on top.

❓ Frequently asked questions

📖 Recipe

Print

Roasted Cauliflower Salad

Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.

Course lunch, Main Course, Salad

Cuisine British

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Calories 286kcal

Author By: Debbie Jones

Ingredients

For the roasted Cauliflower:

• 1 large cauliflower 700g
• 1 Small tin of chickpeas 210g tin, 130g drained
• 1 tablespoon Olive oil
• Salt and pepper
• ½ a lemon juiced

For the Quinoa:

• 160 g dried Quinoa
• ¼ of a lemon

For the Dressing:

• 1 tablespoon Olive oil
• 2 teaspoon Dijon mustard
• 2 tablespoon Creme Fraiche
• 15 g Freshly chopped parsley
• Pinch of salt
• ½ a lemon juiced

For the salad:

• 1 red apple chopped into cm cubes
• 50 g chopped hazelnuts
• 15 g freshly chopped parsley
• Extra lemon wedges to serve

Metric - US Customary

Instructions

• Pre heat oven to 200 degrees C. Remove the outer green leaves from the cauliflower and use a large knife to chop the florets off the main stem and then chop into smaller bitesized pieces.
• Place chopped cauliflower florets in a bowl along with the drained chickpeas, oil, salt and pepper and lemon juice.
• Toss together well with your hands then transfer to a baking tray and bake in the preheated oven for 30 minutes, shuffling the mixture half way through.
• Whilst the cauliflower is cooking place the quinoa in small saucepan with a wedge of lemon and covered with double the amount water. Place the pan on a medium heat and bring to the boil, then place on a lid and simmer for 15 minutes.
• With the cauliflower in the oven and the quinoa cooking in the pan, the dressing can be prepared. In a small bowl or container mix together the oil, mustard, creme fraiche, parsley, salt and lemon juice. Chill in the fridge until ready to serve.
• After the quinoa has been simmering for 15 minutes, take off the heat but do not remove the lid. Set to one side and leave with the lid on for 10 minutes.
• When the cauliflower is cooked remove from the oven and transfer to a large bowl. Once the quinoa has been sitting for 10 minutes, remove the lid and discard the wedge of lemon. Fluff up the quinoa with a fork and then add to the bowl alongside the cauliflower. Next add the chopped apple, hazelnuts, fresh parsley and half of the dressing.
• Mix together well then serve with the remaining dressing.

Video

Notes

Why should I roast the cauliflower? This recipe makes the most of the roasted flavour of cauliflower. Boiling cauliflower will cook it, but it won't have the same flavour as roasted cauliflower. Roasting cauliflower not only locks in flavour but also lock in its nutrients.

How to store? This salad is excellent for a bit of meal prep. Once made, place in one large bowl and cover or divide up into sealable containers. Keep in the fridge for up to 3 days. Great for making up on a Sunday and having ready for weekday lunches or as a side for your evening meals.

TIPS:

• Cut cauliflower up on the tray that you intend to roast it on so that the bits of cauliflower are caught on the tray (makes it quicker and easier when cleaning up).
• Roughly chop the cauliflower into bit size chunks. Try not to chop into tiny pieces as these can become mushy upon cooking.
• Chop the apple up just before mixing into the salad to keep it fresh and prevent any browning.
• The dressing for this recipe takes seconds to put together and really does transform the salad. The more you make - the better!! Place all the dressing ingredients into a small dish and mix together with a spoon...... Super easy and very tasty. I like to mix half of the dressing directly into the salad and leave the other half to drizzle on top.

Nutrition

Serving: 300g | Calories: 286kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 65mg | Potassium: 693mg | Fiber: 8g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 69mg | Calcium: 70mg | Iron: 3mg

This post was first published in Jan 2019. Updated in July 2021 with improved recipe and photos, and new step by step instructions and expert tips.

The post Roasted Cauliflower Salad appeared first on ProperFoodie.

Easy frangipane mince pies made completely from scratch with a few basic store cupboard ingredients. The homemade frangipane topping is soft and spongy with a sweet almond flavour. This is surely one of the best ways to enjoy mince pies and amazing with a bit of brandy cream! The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 20 minutes in the oven.

[feast_advanced_jump_to]

🥘 Ingredients

To make 24 frangipane mince pies you will need:

Ingredient notes for the pastry and filling

Butter: this should be as cold as possible, so leave in the fridge until the last minute. Cold pastry is easier to work with.

Orange zest: To make these mince pies extra festive, I like to flavour the pastry with orange zest. This could be substituted with clementine or tangerine zest or completely left out if preferred.

Cranberry sauce: Cranberry sauce can be added to the mincemeat filling for a mince pie with extra Christmas flavour. Again this is completely optional but if you would like to give this a go just stir a couple of tablespoons of cranberry sauce into the mincemeat.

Ingredient notes for the frangipane

Butter: This should be room temperature so it can be easily creamed with the sugar.

Ground almonds: This is essential for making frangipane, which has a distinctive almond flavour, so don't leave this out.

Flaked almonds: These are to add as a topping but are completely optional.

❓ Frequently asked questions

🎄 Other Christmas recipes

• Easy Mince Pie Recipe
• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• How to Roast Chestnuts
• Cinnamon Swirls
• Fig and Apple Chutney
• Spiced Pear and Cider Chutney

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Frangipane Mince Pies

Easy frangipane mince pies made completely from scratch with a few basic store cupboard ingredients. The homemade frangipane topping is soft and spongy with a sweet almond flavour. This is surely one of the best ways to enjoy mince pies and amazing with a bit of brandy cream! The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 20 minutes in the oven.

Course Christmas, Dessert, pudding, treat

Cuisine British, Christmas

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 24 mince pies

Calories 288kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Cling film (plastic wrap)
• Food processor
• rolling pin
• 8cm round fluted cutter
• Shallow mince pie tray

Ingredients

For the Pastry and filling

• 250 g plain flour
• 50 g ground almonds
• 150 g cold cubed butter
• 50 g icing sugar
• 1 large egg
• 1 orange zested
• 510 g jar of mincemeat
• 2 tablespoon cranberry sauce
• Extra flour for dusting pastry

For the frangipane

• 150 g butter room temp
• 150 g caster sugar
• 125 g ground almonds
• 80 g plain flour
• 2 large eggs

Metric - US Customary

Instructions

To make the pastry

• Add the flour and cold, cubed butter to a large mixing bowl. Use your finger tips to rub the butter into the flour until a breadcrumb consistency is reached.
• Next add the ground almonds, icing sugar and orange zest to the bowl. Stir into the crumb until evenly mixed.
• Whisk one large egg in a jug then gradually add to the mixture. Mix well between each addition and stop adding the egg when the pastry starts to come together. TIP: If you have added all the egg and the pastry hasn't come together, add small spoonfuls of a second egg or cold water until it does come together.
• Turn the pastry out onto a clean, floured work surface and shape into a ball. Wrap in cling film and place into the fridge to chill for at least 30 minutes. The colder the better!

To make the frangipane

• Whilst the pastry is in the fridge, the frangipane can be made. Start by setting up your food processor with the blade attachment and then add the butter and caster sugar.
• Turn on the processor and blend together until creamy and lighter in colour.
• Next, with the processor turned off, crack one of the eggs into to processor and add a tablespoon of the ground almonds. Turn the processor on and blend until the egg is fully combined. Repeat with the second egg.
• Remove the mixer bowl from the processor and take out the blade. Then add the remaining ground almonds and the flour to the mixture. Fold in well using a spatula until fully combined. Store the frangipane in the fridge until ready to use.

Putting together the mince pies

• Once the pastry is well chilled, roll out on a floured work surface into a rough circle around 2-3mm thick. Work quickly and don't over handle. Warm pastry is more likely to break. Use an 8cm round, fluted cutter to cut out circles for the base of each mince pie. TIP: use a size of round cutter that is slightly larger than the holes of your mince pie tray.
• To prevent the mince pies from sticking during baking, lightly grease your mince pie tray and lightly sprinkle with flour, tapping off the excess. Then carefully place the pastry circles into the holes of the tray and add a teaspoon of mincemeat filling to each one. (Optional: Stir cranberry sauce into mincemeat first for an extra festive twist).
• Then add a teaspoon of frangipane on top of the mincemeat. No need to spread out the frangipane or make it look neat - it will spread and settle evenly during baking. TIP: only add a teaspoon of frangipane, more than this will be too much and will spill over the edges of the pastry.
• Add a few flaked almonds to the top of the frangipane, if desired, then place in the centre of a pre heated oven and bake at 170℃/340℉ for 20 minutes or until the frangipane is golden brown around the edges.

Video

Notes

Adding egg to pastry: Only 1 egg is required to make this pastry recipe. If the egg is particularly large you may not need all of it. So add the egg gradually and stop when the pastry starts to come together. Or if you don't have enough egg add small spoonfuls of a second egg or cold water until the pastry starts to come together. 

What is the best way to work with the pastry? To make this recipe easier and to keep the pastry colder for longer I suggest making half to begin with. This means halving the chilled pastry and returning one half to the fridge and rolling out the second half to make 12 mince pies. Once these have been filled and placed in the oven the rest of the pastry can be rolled out to make the rest of the pies.

How to stop the pastry from breaking when placing in the tray holes? Pastry is a lot easier to handle when cold. Once made, make sure it is well chilled for at least 30 minutes. Leave it for longer if you can. Then roll out quickly and try not to over handle the cut out circles before placing in the tray.

How should mince pies be stored? Allow the mince pies to fully cool then wrap in foil or cling film and store in an air tight container for up to 1 week.

Can mince pies be frozen? Freezing mince pies is a fantastic way to have homemade mince pies on hand whenever you want them. Allow the pies to fully cool then stack in a sealable container and freeze for up to 3 months. To defrost, pop out as many pies as you need then leave on the side to fully defrost for a couple of hours. To reheat, place defrosted pies in a warm oven for 5 minutes.

What can I add to a jar of mincemeat? This recipe suggests adding cranberry sauce to the mincemeat for a bit of extra Christmas flavour. Other additions could include orange zest, crushed hazelnuts, splash of rum or brandy, tinned cherries (chopped), dried apricots or some christmassy spices such as cinnamon or nutmeg.

Nutrition

Calories: 288kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 216mg | Potassium: 25mg | Fiber: 2g | Sugar: 23g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

This post was first published in December 2017. Updated in December 2020 with an improved recipe and new images, step-by-step photos and recipe tips.

The post Frangipane mince pies appeared first on ProperFoodie.

A deliciously festive and easy mince pie recipe made with crumbly, orange flavoured pastry and a sweet, mincemeat and cranberry filling. The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 15 minutes in the oven and can be enjoyed immediately or frozen for another time.

[feast_advanced_jump_to]

🥘 Ingredients

To make 16 mince pies you will need:

Ingredient notes

Icing sugar: Using icing sugar in pastry, instead of caster sugar, is one of the best ways to ensure a light a crumbly pastry. The fine, powdery sugar will dissolve quickly and evenly into the pastry.

Orange zest: To make these mince pies extra festive, I like to flavour the pastry with orange zest. This could be substituted with clementine or tangerine zest or completely left out if preferred.

Cranberry sauce: Cranberry sauce can be added to the mincemeat filling for a mince pie with extra Christmas flavour. Again this is completely optional but if you would like to give this a go just stir a couple of tablespoons of cranberry sauce into the mincemeat.

Eggs: Only 1 egg is required to make this pastry recipe. If the egg is particularly large you may not need all of it. So add the egg gradually and stop when the pastry starts to come together. The second egg is for glazing the pastry.

❓ Frequently asked questions

🎄 Other Christmas recipes

• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• How to Roast Chestnuts
• Cinnamon Swirls
• Fig and Apple Chutney
• Spiced Pear and Cider Chutney

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Easy Mince Pie Recipe

A deliciously festive and easy mince pie recipe made with crumbly, orange flavoured pastry and a sweet, mincemeat and cranberry filling. The pastry can be mixed by hand in just 10 minutes and the pies themselves need just 15 minutes in the oven and can be enjoyed immediately or frozen for another time.

Course afternoon tea, Christmas, Dessert, party food, pudding, Snack

Cuisine British

Diet Vegetarian

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 16 Mince pies

Calories 220kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Cling film (plastic wrap)
• rolling pin
• 8cm round cutter
• 7cm round fluted cutter
• Small star cutter
• Deep cupcake tray or
• Shallow mince pie tray (depending on if you want shallow or deep filled mince pies)
• Pastry brush for egg wash

Ingredients

• 250 g plain flour
• 50 g ground almonds
• 150 g cold cubed butter
• 50 g icing sugar
• 1 large egg for the pastry
• 1 orange zested
• 1 egg for egg wash
• 510 g jar of mincemeat
• 2 tablespoon cranberry sauce
• Extra flour for dusting pastry

Metric - US Customary

Instructions

• Add the flour and cold, cubed butter to a large mixing bowl. Use your finger tips to rub the butter into the flour until a breadcrumb consistency is reached.
• Next add the ground almonds, icing sugar and orange zest to the bowl. Stir into the crumb until evenly mixed.
• Whisk one large egg in a jug then gradually add to the mixture. Mix well between each addition and stop adding the egg when the pastry starts to come together. TIP: If you have added all the egg and the pastry hasn't come together, add small spoonfuls of cold water until it does come together.
• Turn the pastry out onto a clean, floured work surface and shape into a ball. Wrap the pastry in cling film and place into the fridge to chill for at least 30 minutes. The colder the better!
• Once the pastry is well chilled, roll out on a floured work surface into a rough circle around 2-3mm thick. Work quickly and don't over handle the pastry. Warm pastry is more likely to break.
• Use an 8cm round cutter to cut out 16 circles for the base of each mince pie. TIP: use a size of round cutter that is slightly larger than the holes of your muffin or mince pie tray.
• Gather up the leftover pastry and reshape into a ball. Then roll out again and use a 7cm round fluted cutter to cut out 16 pastry lids. For extra detail use a small star cutter to cut out star shapes in the pastry lids. TIP: save the cut out stars and bake as they are for little extra pastry treats
• To flavour your mincemeat with cranberries: Transfer the mincemeat to a bowl then stir in 2 tablespoons of cranberry sauce (optional).
• To prevent the mince pies from sticking during baking, lightly grease your cupcake or mince pie tray and lightly sprinkle with flour, tapping off the excess. Then carefully place the larger pastry circles into the holes of the tray. Push the pastry gently into the corners using your finger tips or the rounded end of a champaign cork if you have long nails.
• Add a spoonful of mincemeat filling to each pastry base. Don't overfill and try to keep the filling just under the top of the pastry base.
• Place a lid on top of each pie and gently press down so the lid touches the top edges of the base.
• Brush the lids of the mince pies with whisked egg then place in the oven at 170℃/340℉ and bake for 15 minutes or until golden brown.

Video

Notes

Adding egg to pastry: Only 1 egg is required to make this pastry recipe. If the egg is particularly large you may not need all of it. So add the egg gradually and stop when the pastry starts to come together. Or if you don't have enough egg add small spoonfuls of cold water until the pastry starts to come together. 

How to stop the pastry from breaking when placing in the tray holes? Pastry is a lot easier to handle when cold. Once the pastry has been made, make sure it is well chilled for at least 30 minutes. Leave it for longer if you can. Then roll out quickly and try not to over handle the cut out circles before placing in the tray.

How should mince pies be stored? Allow the mince pies to fully cool then wrap in foil or cling film and store in an air tight container for up to 1 week.

Can mince pies be frozen? Freezing mince pies is a fantastic way to have homemade mince pies on hand whenever you want them. Allow the pies to fully cool then stack in a sealable container and freeze for up to 3 months. To defrost, pop out as many pies as you need then leave on the side to fully defrost for a couple of hours. To reheat, place defrosted pies in a warm oven for 5 minutes.

What can I add to a jar of mincemeat? This recipe suggests adding cranberry sauce to the mincemeat for a bit of extra Christmas flavour. Other additions could include orange zest, crushed hazelnuts, splash of rum or brandy, tinned cherries (chopped), dried apricots or some christmassy spices such as cinnamon or nutmeg.

Nutrition

Calories: 220kcal | Carbohydrates: 48g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 74mg | Fiber: 3g | Sugar: 27g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg

This post was first published in December 2015. Updated in December 2020 with an improved recipe and new images, step-by-step photos and recipe tips.

The post Easy Mince Pie Recipe appeared first on ProperFoodie.

[feast_advanced_jump_to]

🥘 Ingredients

To make one 8 inch (20cm) cake or two 6 inch (15cm) cakes you will need the following:

Ingredient notes

Dried mixed fruit: This recipe uses slightly less fruit than normal in order to allow room for more cake and for some of the other flavours. The fruit can be a general mix of currants, raisins, orange peel etc or you can pick fruits specific to your taste. I like to use dried cranberries and apricots.

Alcohol: In this recipe I chose to use spiced rum as I love the slight hint of vanilla and spiced favour it adds to the fruit cake. However, you can use other spirits depending on your taste. Brandy or whiskey will also add a spice flavour, whereas Amaretto or flavoured liqueurs will add sweeter notes.

If you would prefer to make an alcohol free cake then just replace the alcohol with orange or apple juice.

Oranges: Both the zest and the juice are used in this recipe and both are added to the dried fruits, along with the alcohol for soaking. Soaking plumps up the dried fruits adding moisture and flavour. See set by step instructions below for the quickest way to soak fruits if you don't have time to leave them over night.

Secret ingredients: To really boost the flavour of this recipe I like to add two special ingredients. Cocoa powder and black treacle (not pictured). Only a small amount of each is required to give a deep, chocolatey flavour, perfect for balancing out the fruit and rum.

Both are optional but its important to note that if you decide not to add these, the treacle can just be left out but the cocoa powder must be replaced with the same amount of plain flour. In short - this recipe will work just the same with or without the treacle but cocoa must be replaced.

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Easy Christmas Cake Recipe

This easy Christmas cake recipe is full of festive fruits, zesty orange peel and hints of vanilla and chocolate. With a slightly lower fruit to cake ratio than usual and with a couple of my secret ingredients this cake will easily take centre stage this Christmas. Whats more, it only takes half an hour to make the cake mixture, theres no need for a food processor or mixer and the fruit can be soaked for just 15 minutes rather than overnight. See above for addition instructions on lining a cake tin and icing and decorating a Christmas cake.

Course christmas dinner, Dessert

Cuisine British

Prep Time 30 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 12 people (One 8 inch cake)

Calories 512kcal

Author By: Debbie Jones

Equipment

• One 8 inch (20cm) cake tin or two 6 inch (15cm) tins (depending on if you want to make one big cake or two small Christmas cakes)
• Baking paper to line the tin(s)
• Large bowl to soak fruits
• Large bowl to mix the cake mixture
• Skewer to test if cake is cooked through
• Wire rack to cool

Ingredients

• 500 g dried mixed fruit
• 200 ml spiced rum or your preferred spirit
• 2 juiced and zested oranges
• 250 g unsalted butter
• 250 g light brown muscovado sugar
• 2 tablespoon black treacle
• 225 g plain flour
• 75 g ground almonds
• 25 g cocoa powder
• 2 teaspoon mixed spice
• ¼ teaspoon bicarbonate of soda
• 4 eggs

Metric - US Customary

Instructions

• Add the dried mixed fruit to a large mixing bowl and pour over the spiced rum, and the juice and zest of two oranges. Cover and leave to soak overnight. If you don't have time to leave overnight then transfer to a large pan and heat to a very gentle simmer for 3-4 minutes. Then remove from the heat and leave to cool for 10 minutes.
• Meanwhile add the butter, muscovado sugar and black treacle (if using) to a small pan. Heat gently and stir until melted. Set to one side.
• In a second large mixing bowl add the flour, ground almonds, cocoa powder, mixed spice and bicarb of soda. Mix together well.
• Next pour the melted butter, sugar and treacle into the flour mixture and stir together well.
• Next, whisk the eggs together and gradually add to the mixture. Don't add too much in one go as the mixture may split. Stir well in between each addition.
• Once all the egg is combined, stir in the soaked fruits.
• Transfer the cake mixture to your lined tin (either one 8 inch tin or two 6 inch tins). To bake, place in the centre of a preheated oven (150°C/300°F); the 6 inch cakes for 1hr 50 minutes and the 8 inch cake for 2hrs 10 minutes. Check your cake 15 minutes before the end of these baking times by inserting a skewer into the centre, If the skewer comes out clean then its done. If not, return to the oven and check every 10 minutes until the skewer comes out clean.
• Place the Christmas cake, still in the tin, on a wire rack to cool. Whilst cooling skewer all over and drizzle over 2 tablespoons of spiced rum (or your preferred spirit). After half an hour or so, carefully remove from the tin and leave on the wire rack to cool completely.
• Once cooled, wrap the cake in cling film and store in a tin. Unwrap once a week and spoon over (feed) 2 tablespoon of spiced rum (or your preferred alcohol).

Video

Notes

Secret ingredients: To really boost the flavour of this recipe I like to add two special ingredients. Cocoa powder and black treacle. Only a small amount of each is required to give a deep, chocolatey flavour, perfect for balancing out the fruit and rum.
Both are optional but its important to note that if you decide not to add these, the treacle can just be left out but the cocoa powder must be replaced with the same amount of plain flour. In short - this recipe will work just the same with or without the treacle but cocoa must be replaced.

How do you feed fruit cake?
Skewer the baked fruit cake all over. Be careful to only skewer ¾ of the way down the fruitcake and not right to the bottom. The use a tablespoon to carefully drizzle spoonfuls of spiced rum (or your referred spirit) over and into the skewered holes.

How often should I feed my cake?
This depends on how much time you have until Christmas and how boozy you want your cake. If you make your cake at the start of November or earlier you can feed it with 2 tablespoon alcohol once a week. If you make the fruit cake just before Christmas then feed every day or every other day until iced.

How do you keep fruit cake moist?
Soaking fruit overnight before starting this recipe ensures that the fruits are packed full of liquid. This means that the fruit won't suck any extra moisture out of the cake during and after baking. Feeding your Christmas cake regularly after baking will also help to keep it moist as well as building up the flavour.

How long does this cake last?
Christmas cake is one of those recipe that was designed to last a long time. Fruit cake is so dense and full of alcohol that it will keep itself well preserved for a good 3 months. And in fact the longer you leave it the better it gets, which is why you'll find some people baking their Christmas cake in October.

You should however, store the Christmas cake well during this time. Wrap in at least 2 layers of cling film or foil and then place in a cake tin with lid.
The icing however is a different story and is better left until the week before Christmas. This also means your can continue to feed your cake (see above) right up until a few days before Christmas.

Can you freeze fruit cake?
As Christmas cake keeps well for so long there is really no need to freeze it. The dense cake filled with fruit and alcohol will self preserve for at least 3 months. Just keep it well wrapped.

Nutrition

Serving: 265g | Calories: 512kcal | Carbohydrates: 67g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 99mg | Sodium: 61mg | Potassium: 443mg | Fiber: 6g | Sugar: 43g | Vitamin A: 605IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 3mg

This post was first published in November 2016. Updated in November 2020 with new images, an improved recipe, new step-by-step photos and new recipe tips.

The post Easy Christmas Cake Recipe appeared first on ProperFoodie.

Sweet and delicious cinnamon swirls. Make your own cinnamon swirls at home with this easy recipe. It takes just 10 minutes to mix together the dough and theres no need for a dough hook or bread machine! Soft and fluffy and filled with cinnamon sugar, they are perfect for breakfast, brunch or afternoon tea.

[feast_advanced_jump_to]

🥘 Ingredients

To make a 9x9 inch tin of Cinnamon rolls (9 rolls in a tin) you will need:

Ingredient notes

Strong white bread flour: Its quite important that the right kind of flour is used for this recipe. Strong bread flour (or just bread flour if you are in the US) contains a higher amount of protein, which will allow for more air to be trapped when the dough rises and bakes. Therefore, producing a light, soft and fluffy cinnamon roll.

Dark brown sugar: Soft dark brown sugar works best in this recipe as it easily mixes and dissolves into the butter. The brown sugar also has a lovely toffee flavour and the darker colour makes the swirl stand out more against the plain bread. Light brown muscovado sugar would also work well here.

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Caster sugar: The caster sugar (or bakers sugar) is added to the dough to make the bread sweet. Although other types of sugar could be used here, I find caster sugar to be the best as it dissolves quickly and produces a nice even flavour throughout the bread. Either white or brown caster sugar can be used.

Icing - Topping the swirls with icing is completely optional, but I feel icing is a must when it comes to cinnamon swirls. Icing can be piped or drizzled on. Or if you prefer you can add more water to make a thinner icing and then brush over the swirls to create an icing glaze.

If you aren't a fan of icing you could create an apricot glaze instead. To do this heat half a jar of apricot jam in a small pan until its nice and runny. Then brush the jam over the cinnamon swirls after they have been taken out of the oven and whilst they are still warm.

❓ Frequently asked questions

📖 Recipe

Print

Cinnamon Swirls

Sweet and delicious cinnamon swirls. Make your own cinnamon swirls at home with this easy recipe. It takes just 10 minutes to mix together the dough, no dough hook or bread machine needed! Soft and fluffy and filled with cinnamon sugar, they are perfect for breakfast, brunch or afternoon tea.

Course afternoon tea, Breakfast, brunch

Cuisine Danish, Scandinavian, Swiss

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

dough rising time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 9 Swirls

Calories 440kcal

Author By: Debbie Jones

Equipment

• Small saucepan
• Large mixing bowl
• cling film
• Small mixing bowl
• rolling pin
• Sharp knife
• 9x9 inch square tine lined with greaseproof paper
• Pastry brush for egg wash

Ingredients

For the bread:

• 200 ml Semi skimmed 2% milk
• 100 g unsalted butter cubed
• 500 g strong white bread flour US: Bread flour
• 50 g caster sugar
• 7 g sachet fast action yeast
• Pinch salt

For the filling:

• 75 g softened butter
• 75 g dark brown sugar or muscovado sugar
• 2 tablespoon ground cinnamon

Toppings:

• 1 whisked egg to glaze
• Icing sugar to ice or apricot jam for an apricot glaze

Metric - US Customary

Instructions

• Melt the butter and milk over a low heat in a small pan.
• In a large mixing bowl stir together the flour, caster sugar, yeast and salt.
• Gradually pour the melted butter and milk into the dry ingredients. Stir well between each addition to eventually form a dough.
• Turn the dough out onto a clean floured work surface. Knead for 2-3 minutes until it starts to feel smooth and less sticky.
• Place the dough in an oiled bowl and cover.
• Leave the bowl to stand in a warm place (e.g. - on top of a pre heated oven) for 1 hour or until doubled in size.
• Meanwhile mix together the dark brown sugar and cinnamon. Put to one side.
• After the dough has risen, uncover and turn out on a floured work surface. Flatten out the dough roughly with your fingertips. Then flour a rolling pin and roll into a rough rectangle 2-3mm thick.
• Use the back of a spoon to spread the softened butter over the surface of the rolled out dough.
• Next sprinkle the cinnamon sugar over the buttered dough and gently push into the butter with your fingertips.
• Roll up the dough starting from the short side. Roll nice and tight.
• Slice off the rough edges at either side of the rolled up dough. Then roughly mark out nine pieces before slicing into nine rolls with a sharp knife.
• Pre heat the oven to 180°C (350°F) and line a 9x9 inch square tin with greaseproof paper. Then place the 9 rolls into the tin, swirls facing up. Cover and leave to rise again for 30 minutes.
• Whisk up the egg. Uncover the cinnamon swirls and brush with the egg. Place the cinnamon swirls in the preheated oven and bake for 20-25 minutes or until golden brown.
• Once cooled ice with icing sugar or brush over heated apricot jam.

Video

Notes

Fast action or instant yeast: One sachet of this will ensure a good rise. Make sure you use a yeast that states it can be added straight to the recipe or flour. I find fast action yeast super easy to work with as it doesn't need to be activated first and it always works well when making any kind of bread.

Fresh yeast could also be used here but double the amount would be needed. Fresh yeast will need to be activated in the milk first rather than adding to the flour mixture. If you choose this option you will need to melt the butter and milk in a pan then allow to cool to a luke warm temperature. Then dissolve the fresh yeast in the warm milk and allow to sit for a couple of minutes before mixing into the flour. Read more about different types of yeast and how to use them here.

Substitutes: For perfect fluffy rolls its best to not substitute the bread flour. Bread flour has a higher protein content so gives a better rise.

How should baked cinnamon swirls be stored? Once made, allow to fully cool then wrap in cling film and stored in an air tight container. The rolls will keep well and stay soft for 3-4 days, after this you may find that the rolls start to harden and go stale.

Can this recipe be made ahead of time? This recipe can be made the night before, so no need to get up at the crack of dawn for breakfast cinnamon swirls. Make the recipe as per the instructions, up to when the sliced rolls are placed into the baking tin. At this point cover with cling film and place in the fridge. The rolls can now stay in the fridge overnight as the low temperature will mean a slow rise. In the morning remove from the fridge and leave on the side for an hour to warm up. Glaze with whisked egg before baking in the oven as per the recipe.

Can you freeze cinnamon swirls? Once baked and fully cooled, place the swirls in an airtight container or sealable freezer bag and freeze for up to 3 months. When ready to eat remove from the freezer and either heat each roll for 1-2 minutes in the microwave or leave on the side to fully defrost then pop in the oven to warm for 5 minutes.

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Sodium: 82mg | Potassium: 120mg | Fiber: 2g | Sugar: 20g | Vitamin A: 535IU | Calcium: 67mg | Iron: 1mg

The post Cinnamon Swirls appeared first on ProperFoodie.

Cosy up with a tray of roasted chestnuts straight out of the oven. This easy step by step guide will show you how to roast chestnuts at home without too much hassle or anguish. Prepared and roasted in just 30 minutes, this simple method will have you roasting chestnuts all throughout autumn and winter.

[feast_advanced_jump_to]

🥘 Ingredients

Theres is nothing complicated or fancy about roasting chestnuts. You just need.....raw chestnuts with their shells on and a pan of water.

Ingredient notes

Chestnuts: Select chestnuts that are firm with a nice rounded shape. Flatter chestnuts tend to be more difficult to cut and peel.

Amount of chestnuts: Once chestnuts are roasted and peeled and ones that won't peel or are bad have been discarded, you are left with around half the weight of what you started with. Therefore buy double the amount of what you like to end up with.

Water: Simmering the chestnuts in water before roasting will help to separate the shells from the nut and will allow the chestnuts to steam once in the oven.

❄️ Other Winter recipes

• Cauliflower cheese
• Roast Chicken
• Steak and ale pie
• Roast beef dinner
• Bakewell tart
• Apple crumble

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

How To Roast Chestnuts

Cosy up with a tray of roasted chestnuts straight out of the oven. Prepared and roasted in just 30 minutes, this simple method will have you roasting chestnuts all throughout autumn and winter.

Course Snack

Cuisine British

Diet Diabetic, Gluten Free, Low Salt

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 392kcal

Author By: Debbie Jones

Equipment

• Small sauce pan
• Large bowl
• Tea towel

Ingredients

• 400 g raw chestnuts with shells on
• Boiling water from the kettle

Instructions

• The most important step in this process, before you do anything, is to slice into the chestnut shells. Use a serrated knife and firmly hold the nut between your thumb and fingers (making a bridge over the knife). Slice one way and then the other to create a cross in the shell. Then turn over and do the same on the other side. Repeat for all nuts.
• Next place the prepared chestnuts into a small pan and cover with boiling water. Place on a medium heat and simmer gently for 5 minutes.
• Drain the nuts and transfer to a tray then place in a preheated oven (200°C/392°F) and roast for 15 minutes.
• Remove the nuts from the oven and transfer to a bowl. Cover with a towel and leave for 10 minutes to continue steaming. Uncover the bowl after 10 minutes and check that the shells are starting to open.
• Peel and remove the shells, discarding any that won't de-shell or that appear to be bad.
• Serve with the shells on or off and place in a brown paper bag for that extra touch of authenticity.

Notes

Chestnuts: Select chestnuts that are firm with a nice rounded shape. Buy double the amount of what you like to end up with.

(Once chestnuts are roasted and peeled and ones that won't peel or are bad have been discarded, you are left with around half the weight of what you started with).

Water: Simmering the chestnuts in water before roasting will help to separate the shells from the nut and will allow the chestnuts to steam once in the oven.

Do you have to soak chestnuts before roasting? Strictly speaking you don't have to soak and simmer chestnuts before roasting. However, skipping this step will make it much harder to remove the shells from the nuts.

Storage: Uncooked and unpeeled chestnuts will keep for 2-3 weeks when stored in a dry and well ventilated place. Cooked chestnuts should be stored in the fridge and will keep for 2-3 days.

What else can I do with roast chestnuts? Chestnuts can be a great addition to autumnal and winter dishes. Try in a salad or add to a stuffing mix. I also use roasted chestnuts in my spiced pumpkin soup recipe.

Nutrition

Serving: 150g | Calories: 392kcal | Carbohydrates: 88g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 968mg | Vitamin A: 52IU | Vitamin C: 80mg | Calcium: 38mg | Iron: 2mg

The post How To Roast Chestnuts appeared first on ProperFoodie.

Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This chilli garlic prawns starter is a great recipe thats easy to prepare and perfect for a make ahead appetiser.

The bright pink of the cooked king prawns stands out against the crunchy green of the courgettes and makes for a really impressive prawns starter, especially if you have friends for dinner. 

Its also a great option for a quick and easy, make ahead, Christmas Day starter.

🥘 Ingredients

This recipe makes approximately 15 chilli garlic prawns on cocktail sticks:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

🔪 Step by step instructions

1. Slice the courgette into ribbons using a peeler.
2. Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
3. Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
4. Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
5. Pour the remaining tablespoon of olive oil into a small jug or bowl. Add 2 tablespoons of honey, minced garlic clove, chopped chilli, 1 tablespoon mirin rice wine and the chopped parsley.
6. Mix together well.
7. Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
8. Transfer the cooked chilli garlic prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
9. Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
10. At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
11. Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.

💭 Expert tips

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze.

However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter.

Alternatively, arrange in cocktail glasses or on larger skewers.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough.

If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm.

Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

❓ Frequently asked questions

Prawn starters

An alternative prawns starter ideas include this simple Chinese prawns recipe, which could also be served up on cocktail sticks with a garnish of chopped spring onions. 

If a hot prawns starter isn't your thing, try preparing this recipe then chilling? Alternatively, have a look at Cucumber canapés with prawns, or make your own sushi rolls with prawns.

🍤 Other Prawn or Fish recipes

• Thai Green Prawn Curry
• Chinese Prawns Recipe
• Salmon and Prawn Linguine
• Pad Thai Noodles
• Classic Fish Pie Recipe
• Smoked Haddock Risotto
• Fish Biryani
• Homemade Sushi Rolls

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Chilli Garlic Prawns Starter

Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Course apperitif, Appetizer, starter

Cuisine British

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 15 cocktail sticks

Calories 55kcal

Author By: Debbie Jones

Equipment

• Peeler
• Large mixing bowl to dress the courgette
• Griddle pan
• Small bowl or jug to mix the chilli garlic glaze
• Large plate and kitchen towel to keep cooked courgette on
• Cocktail sticks and serving plate/platter

Ingredients

• 2 large courgettes
• 2 tablespoon olive oil (For the courgettes)
• 300 g fresh raw king prawns
• 1 tablespoon Oil (for chilli garlic glaze)
• 2 tablespoon honey
• 1 garlic clove minced, grated or finely chopped
• 1 red chilli seeds removed and chilli finely chopped
• 1 tablespoon Mirin sweet Japanese rice wine
• 20 g parsley roughly chopped
• Extra oil, parsley and black pepper for serving (optional)

Instructions

• Slice the courgette into ribbons using a peeler.
  2 large courgettes
• Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
  2 tablespoon olive oil
• Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
• Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
• Pour the remaining tablespoon of olive oil into a small jar or bowl. Add the honey, garlic, chilli, mirin rice wine and the chopped parsley.
  1 tablespoon Oil, 2 tablespoon honey, 1 garlic clove, 1 red chilli, 1 tablespoon Mirin, 20 g parsley
• Mix together well
• Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
  300 g fresh raw king prawns
• Transfer the cooked prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
• Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
• At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
• Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.
  Extra oil, parsley and black pepper for serving

Notes

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze. However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough. If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm. Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter. Alternatively, arrange in cocktail glasses or on larger skewers.

Can you make this recipe ahead of time? Yes, make and arrange the chilli garlic prawns on cocktail sticks. Then transfer to your serving plate and cover in cling film then chill until ready to serve. 

To make ahead but still serve hot the cooked ingredients should be chilled loose and not on cocktail sticks. Then when ready to serve follow the reheating instructions below before arranging on sticks. (To ensure a piping hot starter place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving).

Can you reheat cooked prawns? If you are wanting to reheat the cooked prawns make sure they are fully cooled and then refrigerate. When ready to reheat; place the chilli garlic prawns on a baking tray and cook in the oven on high for 5 minutes or until sizzling and piping hot (the same method can be used to reheat the courgette). 

Alternatively, return to the pan and stir fry in a little oil until piping hot. Use your cooked and chilled prawns within 24 hours. If you have bought pre-cooked prawns, follow the packet instructions for heating.

Nutrition

Serving: 182g | Calories: 55kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

This post was first published in Nov 2016. Updated in Apr 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Chilli Garlic Prawns Starter appeared first on ProperFoodie.

Crunchy, sugared pecans with a sweet, crumbly layer of sugar.

These amazing sugared pecans are perfect as Christmas gifts or are great as toppings on Christmas desserts alongside my chocolate stars and chocolate Christmas trees. This time of year can be so exciting with Christmas still far enough away not to panic or go on any last minute shopping trips; but its still close enough to start thinking ahead and preparing a few little treats.

Both of these equally delightful and fun treats are really easy to make and add that personal touch, which is always nice at Christmas. The sugared pecans can be made up to one month in advance and store really well in jars, which can be transformed into lovely gifts with a little ribbon and a nice tag

The chocolate stars and Christmas trees are a little more delicate and serve better as toppings on Christmas cakes and puddings. See my Christmas cake recipe here.

For the chocolate shapes I recommend using piping bags and practising your piping on a scrap bit of paper to check the consistency of the chocolate and to decide how you want to create your shapes. For the sugared pecans try to break them up whilst they are still warm and just out of the oven. Big bits of unwanted sugar can be easily broken off each nut later on.

For the perfect home made foodie gift this Christmas: Try making these along with some delicious cranberry mince pies 🙂

📖 Recipe

Print

Sugared Pecan Nuts and Chocolate Stars

Sugared Pecan Nuts and Chocolate Stars; perfect for Christmas gifts or as toppings on Christmas desserts

Total Time 2 hours hours

Servings 2 medium jars of nuts and 2-3 trays of chocolate shapes

Author By: Debbie Jones

Ingredients

For the Sugared Pecan Nuts

• 200 g pecan nuts
• 1 medium egg white
• 1 tablespoon tap water
• 100 g white caster sugar
• 100 g light brown muscovado sugar
• 1 teaspoon allspice
• Pinch crushed sea salt flakes
• Silicon or grease proof paper

For the Chocolate Stars

• 100 g milk chocolate baking
• 100 g white chocolate baking
• Silicon or grease proof paper
• Piping bags

Instructions

For the Sugared Pecan Nuts

• Pre-heat the oven to 160 degrees C (fan) and line a baking tray with silicon or grease proof paper.
• Start by whisking together the egg white and water until frothy (1-2 mins) and set to one side.
• In a bowl mix together the white sugar, muscovado sugar, allspice and salt.
• Add the frothy egg white mixture to the sugar mix and combine, then mix in the nuts ensuring they are fully coated.
• Transfer the coated nuts to the lined baking tray and spread out evenly across the surface.
• Place in the oven for 30 minutes. Check at 15 mins, stir / un-stick and then re-spread across the tray.
• After 30 minutes remove from the oven and break up using a spatula before allowing to fully cool.
• Once cool use as cake decorations or transfer to jars for storage (can be stored for up to one month).

For the chocolate stars

• Set up a bain marie on the hob: large pan with 1 cm of water in the bottom and a glass bowl balanced on top of the pan. Heat the pan until the water is boiling.
• Break up the milk chocolate into 1-2cm pieces and place in the glass bowl. Ensure that the bowl is not touching the water. Leave the chocolate to melt and do not stir until it is fully melted. (Alternatively chocolate can be melted in a microwave - heat in 20 second bursts and stir in between until fully melted).
• Once melted allow to cool a little and then transfer to piping bags.
• Repeat this process with the white chocolate.
• As the chocolate cools it will become slightly thicker and so easier to pipe out - however, left for too long it will solidify in the piping bags. Piping bags can be left near a warm oven to keep the chocolate in its melted state.
• Lay out some silicon or grease proof paper and snip a small amount off the end of one of the piping bags. How much you snip off will depend on how thick you want the chocolate to be. I suggest having a scrap piece of paper and practising the piping, snipping more off the end of the piping bag if required.
• Pipe out star shapes and Christmas tree shapes (or other shapes - but try to keep it simple) and then transfer to the fridge for 1 hour in order to set. Once set carefully peel the chocolate shapes off the paper and position on your cake or dessert.
• Tip: Try to pipe out shapes that are well connected - shapes that are empty in the middle aren't as strong and will break as you try to remove them from the paper.

Nutritional information? For Christmas treats? No idea where I've put that 🙂

This post contains affiliate links, which means if you click the link and then go on to purchase I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

The post Sugared Pecans and Chocolate Stars appeared first on ProperFoodie.

Delightfully pink, creamy hummus made using baby beets and pickled beetroot, along with a super easy trick to ensure the softest and most smoothest homemade hummus ever.

Its been a good while since I've posted on here - mainly due to sunning myself in Sardinia (more about that soon), but also because we've been busy finishing off our pizza oven build - and ......its nearly ready!! So exciting - I can't wait to get cooking in our little outdoor oven (named Alberto by the way, after the owner of our B&B in Verona, where we got married last year 🙂

Outdoor cooking

In preparation for some downright, awesome, alfresco cooking I have been stock piling recipes that are perfect for any kind of outdoor feast, including steak and veggie BBQ skewers, roasted stuffed peppers with cous cous in cheese sauce and some lovely homemade mint ice cream lollies. This sweet and earthy beetroot hummus is another one of these recipes and will go with anything - in fact I have a little idea bubbling away involving beetroot hummus on a pizza - I really think it will work and I'm definitely doing this before the end of Summer.

Hummus

Hummus? Houmous? Tesco Hummus? Waitrose Hummus? Whatever you call it or where you buy it, hummus is the dip that really knows how to please all tastes a preferences. There are so many flavours now-a-days that its hard to keep up. I do love a nice harrissa-flavoured, Moroccan style hummus, but I also love hummus with peas and mint. Or just plain hummus - its all great.

Beetroot hummus

This being said, beetroot hummus (especially with some creamy horseradish) is by far my most favourite kind of hummus. But I do feel that making it from scratch is the only way to really appreciate this colourful little dip. And heres my top tip for the bestest, most smoothest homemade hummus ever . . .

Shelled Chickpeas

. . .shell your chickpeas!! And this isn't really that hard at all. It might be a little time consuming, but oh so worth it. If you haven't shelled chickpeas before all you need to do is drain the tinned chickpeas into a sieve and rinse under tap water. Then take each chickpea and gently rub your fingertips over the surface and loosen the outer skin. The inner pea should then pop out of the skin. Discard the skin and place the chickpea in a bowl. Continue until all your chickpeas are shelled. Easy.

These little chickpeas are the star of the show, so it really is worth the extra effort.

The rest of the recipe is super easy - all the ingredient go into a blender and are blitz until smooth.

Happy dipping!

📖 Recipe

Print

Beetroot Hummus

Delightfully pink, creamy hummus made using baby beets and pickled beetroot, along with a super easy trick to ensure the softest and most smoothest homemade hummus ever.

Course party food, Snack, starter

Cuisine Moroccan

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 People

Calories 59.6kcal

Author By: Debbie Jones

Ingredients

For the Beetroot Hummus

• 400 g tin of Chickpeas 120g drained
• 1 tablespoon Olive oil
• 1 Garlic clove finely chopped or ½ tablespoon Very Lazy Chopped Smoked Garlic
• Pinch sea salt
• .5 Juice of a lemon
• 2 cooked baby beetroots
• 2 tablespoon beetroot pickle I used English Provender beetroot pickle
• 1 tablespoon tahini paste sesame seed paste

For the dressing

• 1 tablespoon creme fraiche
• 1 teaspoon horseradish sauce

Optional

• Extra oil and black pepper for serving

Instructions

To make the Beetroot Hummus

• Drain the chickpeas into a sieve and rinse well under the tap. Peel off the outer shell of the chickpeas by rubbing with your finger tips until the inner pea pops out. Discard the shell and place the chickpea in a bowl. Continue until all chickpeas are shelled.
• Shelled chickpeas produces and smoother and more flavoursome hummus.
• In a blender blitz together all the hummus ingredients until smooth: shelled chickpeas, oil, garlic, salt, lemon juice, 2 cooked baby beets, 2 tablespoon beetroot pickle, and 1 tablespoon tahini paste.
• Transfer the hummus into a bowl and chill in the fridge.

For the horseradish dressing

• In a small bowl mix together the creme fraiche and horseradish sauce - season if desired.

Serve

• Spoon the horseradish dressing over the bowl of chilled hummus. Drizzle over oil and grind on some black pepper if desired, then serve.

Notes

Click here for traffic light nutritional info

Nutrition

Serving: 41g | Calories: 59.6kcal | Carbohydrates: 4.5g | Protein: 2.1g | Fat: 3.8g | Saturated Fat: 0.5g | Sodium: 160mg | Sugar: 1.2g

PIN FOR LATER

The post Beetroot Hummus appeared first on ProperFoodie.

Tis the season for figs!! And to make the most of this lovely fruit I've made myself a few jars of sticky fig jam preserve. A simple fig jam recipe or easy fig and balsamic chutney recipe are favourites of mine. You can't beat the amazing taste, texture and crunch of seeds that you only get from figs - its almost like popping candy, only a whole lot better for you.

Figs

September and November are amazing months for all kinds of fruits and berries. Apples, blackberries, apricots, plums, pears - just so many. But my favourite, making it to first place just ahead of stewed apples, is the lovely little fig. With its thin skin, soft texture, nutty flavour and a million crunchy seeds; the fresh fig really is a special treat.

Seeds in figs

- The fig fruit is actually a false fruit or accessory fruit, which basically means that the flowers or seeds grow inside it rather than the fruit forming from the flower.

Fruit, flower, or false fruit it all makes for good jam.

How to make fig jam

This is a simple fig jam recipe is made with just 3 ingredients, in one pan, and simmered for no more than 30 minutes. As fresh figs have a borderline acid pH, its advised to add acid to the jam - usually lemon juice. The acid helps to preserve the fruit correctly.

Fig jam with no pectin

Many jam recipes suggest the addition of pectin to allow the jam to gel quicker and be jelly-like. Pectin reduces cooking time in jams where the fruit contains less natural pectin and so normally take a while to gel. Figs contain enough natural pectin for jam making and so no extra pectin is required in a fig jam recipe.

Once the figs have been simmering for 20-30 minutes the natural pectin will bind with the sugar and become jelly-like. In order to test if the jam is ready, spoon a little onto a cold plate. As the jam cools push slightly with your finger  - the jam should wrinkle showing that it has a jelly consistency.

Fig jam uses

I love fig jam on warm croissants, theres something so great about having really chunky pieces of jam on all that buttery croissant goodness. Fig jam is also fabulous in desserts or as toppings for desserts, I particularly like to add jam to my galette recipe. The galette recipe also includes instruction on how to make an amazing rhubarb jam recipe! For something a little different in the morning, try fig jam as a breakfast topping for yogurt or porridge.

Storing jams

The addition of lemon juice, as mentioned above, will help to preserve the fruit correctly. However, bacteria can still be present in the storage jars before the jam goes in. In order to prevent anything nasty getting into my jars I sterilise the jar and lid and ensure that my jam goes into the jar whilst still hot.

To sterilise my jars I usually wash them thoroughly and then place them on a baking tray in the oven for 5-10 minutes at 150 degrees C (alternatively put through the dishwasher on a hot wash).
I use a clean metal funnel to transfer the hot jam into the jars and then screw the lids on tightly. I use marigold gloves to enable handling hot jars and jam. Make sure your jam is still hot when you place it in the jars and screw on the lid. As the jam cools, a tighter seal will form between the jar and lid.

You can check if a tight seal has been formed by pressing down on the centre of the lid once cooled. - If sealed with a vacuum the lid shouldn't depress further. This seal check and the sterilising of the jars in the oven should be enough to ensure the jam keeps well.

Equipment for making jam and chutney

Please note that the below products are affiliate links, which means if you do click these links and then go on to purchase the products, I will receive a small percentage – this will not affect the amount you pay. If you do click and buy – Thank you for helping in the continuation of this blog, it really means a lot!! I will only ever link to and promote products that I have tried and tested myself.

I used the following products to make my jars of jam: Nutley's 110ml Hexagonal Glass Jam Chutney Preserve Jar (Pack of 12),  50 Buff Strung Tags 70mm x 35mm, KitchenCraft Home Made Stainless Steel Adjustable Jam Funnel

What else can I preserve?

For more ideas on preserving fruit have a look at my chutney recipes, which are both fantastic at Christmas and as Christmas gifts: Fig, apple and balsamic Chutney and Spiced pear and cider chutney. If you're after a substitute for fig jam try this recipe with strawberries instead of figs.

📖 Recipe

Print

Fig Jam

Soft & delicate fig jam preserve with nutty, crunchy seeds & a squeeze of tangy lemon

Course Snack

Cuisine British

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 16 servings (50g/serving)

Calories 56.7kcal

Author By: Debbie Jones

Ingredients

• 500 g figs (10-12 figs)
• 175 g Granulated Sugar
• Juice of 1 lemon
• 100 ml water

Instructions

• First place a small plate in the fridge to chill. 

  Then prepare the figs by chopping off the stems and slicing into quarters. 
• Place a large pan on a medium heat. Add the figs, sugar and water to the pan and bring to the boil. Turn the heat down and simmer for 20 minutes. Stir regularly.
• Squeeze in the lemon juice and mix well. Simmer for a further 5 minutes.
• Test to see if the jam is ready by spooning a small amount onto the chilled plate from the fridge. As the jam cools on the plate, push it slightly with your finger. If ready the jam should wrinkle, indicating that it will become jelly-like as it cools. If not, simmer for a further 2 minutes and test again,  - repeat until ready.
• If using immediately, transfer to a bowl, cool and then chill in the fridge before serving.

To tranfer and store jam in jars

• Sterilise your jars and lids by washing thoroughly, then place on a baking tray and put into the oven at 150 degrees C for 5-10minutes. 
• Remove the jars from the oven. Whilst the jars and jam are still hot transfer the jam into the jars using a clean metal funnel (see links above for the equipment that I use). Use marigold gloves to handle the hot jars and hot jam.
• Make sure the edges of the jar are clean before tightly screwing on the lids - again use marigold gloves as the jars will still be hot. Allow to cool.
• As the jam cools a tight vacuum seal will form. This can be tested by pressing in the centre of the lid once fully cool. If properly sealed the lid should not depress when pressed.
• If the lid does depress the jars will need to be further processed by placing in a water bath: Place the jars into a high sided pan and fill the pan with hot water up to half way up on the jars (water bath). Process the jars by putting the pan over a medium heat and boiling the water for 5 minutes. 
• Once a vacuum seal has been formed (pressing lid test) the jars can be stored in the cupboard for up to 6 months. Once opened, keep in the fridge and consume within 6 weeks
• If ever in doubt about the seal, always store in the fridge and consume within 6 weeks. 

Notes

Click here to see the traffic light nutritional info for this recipe

Nutrition

Serving: 50g | Calories: 56.7kcal | Carbohydrates: 14.5g | Protein: 0.4g | Fat: 0.1g | Sugar: 14.5g

PIN FOR LATER

The post Fig Jam appeared first on ProperFoodie.

[feast_advanced_jump_to]

☕ Why make this recipe?

Baileys Irish cream is one of my favourite liqueurs to go into a coffee. Its particularly good if you prefer a creamier or milky coffee.

Baileys coffee is super easy to make and all you need is coffee, Baileys Irish Cream, honey and cream.

This particular recipe uses black coffee with Baileys added directly to this. However, a latte coffee (shot of coffee made up with milk) could be used so making a Baileys latte version instead.

Make for an afternoon treat in front of the fire on a colds winter day or whip up this warming baileys beverage for your guests after a festive dinner party.

🥘 Ingredients

To make Baileys coffee for 2 people you will need the following ingredients:

• 400 ml freshly made black coffee (enough for 2) (instant or ground)
• 2 tsp Golden syrup or honey
• 2 x 50ml measures of Baileys Irish Cream
• 50 ml double cream
• Freshly grated nutmeg or cocoa powder to serve (optional)

Ingredient notes

Coffee: black coffee can be replaced with latte coffee (a shot of coffee made up with milk) if you would prefer a creamier version or if you don't want the finished drink to be too strong in terms of coffee flavour and caffeine amount.

🔪 Instructions

1. First heat your mugs or coffee glasses by pouring in warm/boiling water and leaving to warm up for a couple of minutes
2. Next prepare the coffee (instant/ground/machine) - your choice of black or latte coffee. Make enough to fill your mugs or glasses. Allow this to cool for a few minutes before using. If the coffee is too hot the Baileys will curdle when added.
3. Empty the water from the glasses or mugs and add a teaspoon of syrup or honey to the bottom of each glass (the sugar will help the cream to float on top when added later on)
4. Then divide the slightly cooled coffee or latte between to 2 glasses or mugs, leaving around 2 cm of space at the top so the Baileys and cream can be added. Stir well to dissolve the syrup.
5. Next carefully add a measure of Baileys to each glass. If using black coffee try to pour the Baileys in slowly to allow the liqueur to sit nearer the top so creating gradual change in colour down the glass. 
6. Finally add the cream to the top: Stir the cream well first then pour slowly over the back of a spoon so the cream sits above the Irish coffee. The tip of the spoon should be just touching the surface of the coffee as you pour and the cream should run off the spoon and onto the top of the Baileys coffee.
7. Sprinkle over some freshly grated nutmeg or cocoa powder and serve.

💭 Frequently asked questions

Other Christmas recipes

• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• How to Roast Chestnuts
• Spiced Pear and Cider Christmas Chutney
• Sloe Gin Hot Toddy

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Baileys Irish cream with Coffee

Irish cream coffee! Baileys coffee is an easy recipe to serve up at home as afternoon treat or in place of dessert after a meal. Its especially great at Christmas with a bit of nutmeg sprinkled on top!

Course aperitif, aperitivo, beverage, Dessert, digestif, Drinks

Cuisine British, Christmas, irish

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 284kcal

Author By: Debbie Jones

Equipment

• Coffee Glasses or mugs

Ingredients

• 400 ml Freshly made black coffee (enough for 2) (Instant or ground)
• 2 teaspoon Golden syrup or honey
• 2 50ml measures of Baileys Irish cream
• 50 ml double cream
• Freshly grated nutmeg or cocoa powder to serve (optional)

Metric - US Customary

Instructions

• First heat your mugs or coffee glasses by pouring in warm/boiling water and leaving to warm up for a couple of minutes
• Next prepare the coffee (instant/ground/machine) - your choice of black or latte coffee. Make enough to fill your mugs or glasses. Allow this to cool for a few minutes before using. If the coffee is too hot the Baileys will curdle when added.
  400 ml Freshly made black coffee
• Empty the water from the glasses or mugs and add a teaspoon of syrup or honey to the bottom of each glass (the sugar will help the cream to float on top when added later on)
  2 teaspoon Golden syrup or honey
• Then divide the slightly cooled coffee or latte between to 2 glasses or mugs, leaving around 2 cm of space at the top so the Baileys and cream can be added. Stir well to dissolve the syrup.
• Next carefully add a measure of Baileys to each glass. If using black coffee try to pour the Baileys in slowly to allow the liqueur to sit nearer the top so creating gradual change in colour down the glass. 
  2 50ml measures of Baileys Irish cream
• Finally add the cream to the top: Stir the cream well first then pour slowly over the back of a spoon so the cream sits above the Irish coffee. The tip of the spoon should be just touching the surface of the coffee as you pour and the cream should run off the spoon and onto the top of the Baileys coffee.
  50 ml double cream
• Sprinkle over some freshly grated nutmeg or cocoa powder and serve.
  Freshly grated nutmeg or cocoa powder to serve

Notes

How much baileys to add to coffee: The standard shot for a measure of baileys is 50ml, which is the amount used in this recipe. As baileys isn't too strong in terms of alcohol content its usual to use a 50ml measure. This amount will also allow for the baileys flavour to be distinguished against the coffee.

Substitutions: black coffee can be replaced with latte coffee (a shot of coffee made up with milk) if you would prefer a creamier version or if you don't want the finished drink to be too strong in terms of coffee flavour and caffeine amount.

When to have Baileys coffee: Baileys coffee is great at any time of year. Particularly after a filling meal, when you can't quite fit in dessert but still want a treat. Its also especially good at Christmas.

 

Nutrition

Serving: 258g | Calories: 284kcal | Carbohydrates: 21g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 14mg | Potassium: 117mg | Sugar: 18g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

The post Baileys Coffee appeared first on ProperFoodie.

Christmas soup

Full of wintery veggies and topped with a toasted brie and cranberry crouton, this celeriac soup is perfect for Christmas. Be it a cosy Christmas Eve soup, a delectable starter on Christmas day, or even a freezer meal tucked away for those chilled out nights when no one wants to cook. The creamy potato and nutty celeriac are sure to bring smiles all round. If celeriac isn't your thing cauliflower soup is also a great option for Christmas.

How to prepare celeriac

So the star of this Christmas recipe is of course Celeriac - the large bulbous root of the celery plant. Celeriac root is actually very easy to peel and chop up and once chopped it can be eaten raw or cooked, although in this case we are cooking it. To peel the celeriac use a large sharp knife and gently slice the skin off moving the knife around the edge of the root (see video below for a better visual of this). Next simply slice and dice the peeled celeriac, which can then be boiled or roasted - here we are simmering in our soup.

Celeriac and potato soup

The base of this soup is chopped onion, diced potato and diced celeriac. Seasoned with bay and thyme and then blended until smooth. Its so quick and so easy to prepare and as we're all so terribly busy at Christmas, its also nice to know that this can be prepared in advanced and either refrigerated for up to 3 days or kept in the freezer for up to 3 months.

Cranberry and Brie Crouton

To make this soup extra festive I like to top mine with a brie and cranberry crouton, made simply by: slicing up a french stick, topping each round with a piece of brie and a blanched cranberry, and then grilling on high for 5 minutes or until the cheese is melted. Personally I love a truffle brie and it goes amazingly well with this celeriac soup.

Other soups you might like:

• Leek and potato soup
• Cauliflower soup
• Pea and ham soup
• Spicy chicken soup
• Hungarian mushroom soup
• Chicken noodle soup
• Clam chowder
• Tuscan ribollita soup
• Pea and samphire soup
• Pumpkin soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup
• Butternut squash soup

For more soup ideas have a look at my soup recipes collection

📖 Recipe

Print

Celeriac and Potato Christmas soup

Festive homemade Celeriac and potato Christmas soup topped with hazelnuts, truffle oil and a cranberry and brie crouton

Course Appetizer, Christmas, starter, supper

Cuisine British, Christmas

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 209kcal

Author By: Debbie Jones

Ingredients

For the soup

• 1 tablespoon Olive oil
• 2 large onions 325g peeled and finely chopped
• 1 large clove of garlic 5g finely chopped
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 small celeriac 750g peeled and cubed
• 2 small baking potatoes 300g peeled and cubed
• 500 ml Vegetable stock
• 1 teaspoon honey
• 2 tablespoon Creme Fraiche

For the topping


• 1 small French stick
• Chopped blanched hazelnuts
• Brie cut into slices truffle flavoured if desired
• Handful of fresh cranberries
• Extra fresh thyme
• Few drizzles of olive oil or truffle oil.

Instructions

To make the Soup

• Heat the oil in a large pan and fry the chopped onion and garlic until soft. While the onions are cooking peel and chop the celeriac and potatoes. Next add the bay leaves, sprigs of thyme, celeriac and potatoes. Pour over the stock and bring to the boil. Then place on a lid and simmer for 20 minutes.

To make the Brie and Cranberry Croutons

• These are best prepared fresh - so if preparing soup in advance don’t make the croutons until you are ready for them. Place a handful of fresh cranberries into a small container or cup and cover with boiling water - set to one side for 2 minutes. Next slice 1 cm thick circles from a French stick. Each circle will be a crouton for the soup - prepare as many croutons as you need. Place the bread rounds on a baking tray and top each one with a slice of brie. Next carefully remove the cranberries from the hot water and push one or two cranberries into the cheese on each piece of bread. Heat the grill.

Finishing the soup and serving

• After 20 minutes remove the lid from the soup pan. Find and remove the bay leaves and thyme. Use a hand or stand blender to blitz the soup until smooth. To make it extra smooth pass well blended soup through a sieve.
• Finally, season and stir in the honey and creme fraiche.
• To serve, reheat the soup and place the croutons under a high grill for 5 minutes or until the cheese is melted. Ladle out the soup, top with hazelnuts and truffle oil and place a grilled crouton on the top.
• Or alternatively store the soup in sealable containers and keep in the fridge for up to 3 days or the freezer for up to 3 months.

Video

Notes

Click here to see the nutritional info for this recipe

Nutrition

Serving: 347g | Calories: 209kcal | Carbohydrates: 27.6g | Protein: 7.6g | Fat: 8.1g | Saturated Fat: 2.7g | Sodium: 360mg | Sugar: 7.6g

The post Christmas soup: celeriac and potato appeared first on ProperFoodie.

Spicy Chicken Soup with yellow and green split peas

If you're ever in need of a recipe that will feed a crowd but isn't the usual hot pot, chicken tikka masala curry or chilli con carne, then a spicy chicken soup, which is actually more of stew, will always do the job. This particular soup is also bulked up with split peas, which soak up all the spicy Indian flavours and also adds a wonderful texture to the soup.

What do you put in a homemade chicken soup?

Generally when it comes to chicken or turkey soup  - anything goes. Its great for using up leftovers and clearing out the fridge. So its especially good at Christmas when theres plenty of leftover turkey and veggies. So even though its not written in the recipe - if you have leftover carrots, leftover leeks, leftover potatoes - whatever - chuck em in!

In the recipe below I've actually stayed more true to a tarka dahl type curry - using onions, tomatoes and pulses as the base of the dish. But the beauty of this soup is that you can choose what goes in and what stays out. And that includes the spices. . . . Theres a great article here: for inspiration on different spices and how you can use them.

How do you make spicy chicken soup?

If you are using leftover chicken or turkey then this goes in towards the end of the recipe. Same goes for raw chicken accept a little prep is required before hand, where the chicken is seared off in a pan first. The rest of the ingredients, apart from the split peas, all go into one big pan and are cooked down into a soup. The split peas are boiled in water in a separate pan for around 45 minutes to ensure they are nice and soft before being mixed into the soup.

How can I spice up a chicken soup?

If you have ever asked yourself this question then this recipe is your answer! Turmeric, garam masala, cumin seed, fresh coriander, fresh chilli, and garlic -  all provide an array of spice and flavour and really do boost a chicken soup in both colour and taste. Of course a very similar recipe to this, which will also give the same affect, is mulligatawny soup. - My recipe for this uses carrots, nigella(onion) seeds, and wild rice - love it!! If you're after a more mellow soup why not try tuscan ribollita soup, leek and potato soup or creamy cauliflower soup.

This soup is made extra special with the toppings of creme fraiche, spring onion and fresh coriander - It just wouldn't be the same without these 🙂 Enjoy!!

OTHER SPICY RECIPES:

• Thai red curry
• Thai red curry paste
• Thai green curry
• Thai green curry paste
• Massaman curry
• Massaman curry paste
• Thai yellow curry paste
• Chicken tikka masala curry
• Homemade Tikka masala paste
• Fish biryani
• Quick chicken and almond curry
• Spicy chicken soup
• Mulligatawny chicken and wild rice soup

For more recipe ideas for a cosy night in have a look at my romantic dinner recipes post.

📖 Recipe

Print

Spicy chicken soup

A delicious spicy chicken soup crammed full of Indian spices, off-set by sweet vine tomatoes and cooling creme fraiche. With the addition of both yellow and green spilt peas this filling soup not only satisfies the hungriest of crowds but also ticks the box for a healthy and nutritious meal. And if thats not enough - its also great for using up leftover turkey or leftover chicken!!

Course Appetizer, Main Course, Soup, starter

Cuisine British, Indian, leftovers

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 470kcal

Author By: Debbie Jones

Ingredients

• 200 g yellow split peas
• 200 g green split peas
• 800 g raw Chicken breast or 650g cooked leftover Chicken/Turkey
• ½ tablespoon olive oil (to cook chicken if using raw)
• 1 tablespoon olive oil (for frying off the onions)
• 500 g onion finely chopped
• 3 cloves garlic finely chopped (7g)
• 500 g vine tomatoes quartered and seeds scooped out and discarded.
• ½ teaspoon turmeric
• 1 teaspoon cumin seeds
• ½ teaspoon garam masala
• ½ teaspoon medium curry powder
• Salt and pepper
• 2 green chillies finely chopped (25g)
• 2 tablespoon tomato puree
• 500 ml water

To serve:

• Creme fraiche
• Sliced spring onion
• Fresh coriander

Instructions

• Place the split peas into a medium sized pan, cover with double the amount of water, bring to the boil and simmer for 45 minutes with the lid on (or follow instructions on pack).
• Whilst the split peas are cooking prepare the raw chicken (skip this step if using cooked chicken or turkey): Slice the chicken into 2 cm chunks. Heat up half a tablespoon olive oil in a large frying pan or wok and add the raw chicken. Seal the meat on all sides and fry for at least 5 minutes. Transfer the chicken to a bowl and set to one side.
• Check the split peas - add more water if needed and keep at a simmer.
• Next start to make the soup: In a large pan heat 1 tablespoon of oil. Add the chopped onion and garlic and cook gently until soft. Next add the quartered vine tomatoes (seeds removed), followed by the turmeric, cumin seeds, garam masala, curry powder, and seasoning. Stir well ensuring the spices fully coat the onions and tomatoes. Cook for a further 2 minutes to allow the tomatoes to soften.
• Next add the chopped green chilli, tomato puree and 500ml tap water. Stir well.
• Now mix in the chicken breast that was sealed off earlier. Or if using pre cooked / leftover turkey or chicken now is the time to slice or shred this and add to the soup. Mix well and bring everything to a simmer.
• Finally return to the split peas - taste test to see if they are cooked through and soft. If so, drain and transfer to the soup. Mix well one last time.
• If the soup appears a little thin, continue to simmer on a low heat until reduced down to the right consistency.
• Serve up and top with creme fraiche, spring onions and fresh coriander. Or transfer and store in sealable containers. This soup will keep well in the fridge for up to 3 days or in the freezer for up to 3 months.

Notes

Click here to see the traffic light nutritional info for this recipe

Nutrition

Serving: 460g | Calories: 470kcal | Carbohydrates: 49.7g | Protein: 49g | Fat: 10g | Saturated Fat: 3.4g | Potassium: 240mg | Sugar: 10.2g

The post Spicy Chicken Soup (/leftover turkey soup) appeared first on ProperFoodie.

What is green bean almondine?

This recipe is a classic french dish and is simply green beans with almonds. The name has been adapted from the original French term of ‘amandine’ meaning 'a garnish of almonds’.

As nice and simple as all that sounds, in order to make this the best green bean recipe, there are a few extra additions that can really bring it to life. This mainly involves pan frying the almonds in butter and lemon juice. The lemon juice reduces into the butter and creates a sweet caramelised sauce. So delicious!

My own twist, which I really feel does make this the best green been almondine recipe ever, is the addition of freshly chopped dill. The subtle flavour of this unobtrusive herb partners so well with the sour lemon and creamy almonds.

Green Bean Almondine Ingredients

To make this recipe you will need just 5 ingredients, plus a bit of seasoning. Keep in mind, fresh green beans are best for this recipe. They’re easy to prepare and deliciously crisp.

• 200g Green Beans
• 50g Butter
• 50g flaked almonds
• Juice of half a lemon
• Fresh dill
• salt and pepper

How to prepare the green beans

Preparing green beans is not a difficult task at all. Plus, fresh green beans are well worth it for their crisp texture and flavour. Follow these guidelines and you’ll be cooking fresh green beans for your green bean almondine in no time!

1. How to trim green beans

   Trimming green beans needn’t be a hassle. The ends that need to go are the ones with the remaining stems (where the bean was attached to the plant). The thinner tapered end can stay – no trimming required.

   • Line the bean up so the stem ends are all together on the same side.
   • Use your hand to line up evenly then slice the stem tips off with a sharp knife.

2. How to clean green beans

As with most veg, fruits and salads, green beans can be rinsed under cold tap water to ensure any debris and dirt has been washed away.

How to Make Green Bean Almondine

This green bean recipe is one of the easiest you’ll find. It takes just a few steps and is well worth the end result.

1. The first important step in this recipe is how to boil green beans correctly so they stay crisp and bright green. Start by adding washed and trimmed green beans to a small pan. Add boiling water from the kettle and simmer on the stove for 2 minutes.
2. After 2 minutes immediately drain the water and plunge the green beans into iced water to stop the cooking process and to help keep the green beans crisp and bright in colour.
3. Next, place a frying pan on a medium heat and add 50g of butter. Once the butter has melted add the flaked almonds and toss together. Fry for 5 minutes, allowing the almonds to lightly brown.
4. Add a squeeze of lemon juice and then take off the heat. RECIPE NOTE: Adding the juice will cause the butter to simmer and reduce rapidly, this further browns the butter and almonds. Removing the pan from the heat prevents burning.
5. Drain the green beans from the iced water. Add to the pan and toss with the buttered almonds.
6. Stir in some fresh dill and season. Then serve immediately.

Can I make green beans almondine ahead of time?

This recipe should ideally be served immediately from the pan. However, there are couple of preparatory steps you can undertake ahead of time. The initial blanching of the beans is finished by plunging the beans into iced water (see steps 1 and 2 above). Once the beans are fully cooled they can be transferred to a container and stored in the fridge for up to 24 hours or until needed.

The lemon and dill can be sliced and the butter and almonds can be weighed out and also all stored in the fridge.

When ready to serve, all that remains is melting the butter in the pan, cooking the almonds for 5 minutes and then adding the lemon juice, beans and dill.

What to Serve with Green Bean Almondine

The best thing about this recipe is that its a side dish that will go with almost any meal. Be it a simple roast chicken, a creamy chicken and leek recipe or foil pack salmon or even a Thai red curry, green bean almondine is a great side dish to have at the table.  This recipe also partners really well with other side dishes like foil pack potatoes or honey glazed carrots and parsnips. You could also pair it with slow cooker applesauce and any of the main dishes above.

For dessert, depending on the time of year, try this delicious Bakewell tart with raspberry jam, apple dump cake with fresh apples. pumpkin cobbler with spiced butter toffee, healthy banana bread with week old bananas, strawberry rhubarb crisp, or peach cobbler with cake mix.

So next time you’re stuck for ideas on what to serve with dinner, why not give this fabulous side dish a try.

📖 Recipe

Print

Green bean almondine

Crisp green bean almondine, a simple side dish, which is made extra special by the addition of buttery, pan fried almonds and a sprinkling of dill. If there was ever a reason to start eating your greens - this surly must be it!

Course Appetizer, Side Dish, starter

Cuisine French

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 182.6kcal

Author By: Debbie Jones

Ingredients

• 200 g Green Beans
• 50 g Butter
• 50 g flaked almonds
• Juice of half a lemon
• Fresh dill (Handful)
• salt and pepper

Instructions

How to trim green beans

• Trimming green beans needn't be a hassle. The ends that need to go are the ones with the remaining stems (where the bean was attached to the plant). The thinner tapered end can stay - no trimming required.
• Line the bean up so the stem ends are all together on the same side, use your hand to line up evenly then slice the stem tips off with a sharp knife.

How to clean green beans

• As with most veg, fruits and salads, green beans can be rinsed under cold tap water to ensure any debris and dirt has been washed away.

How to Make Green Bean Almondine

• The first important step in this recipe is how to boil green beans correctly so they stay crisp and bright green. Start by adding washed and trimmed green beans to a small pan. Add boiling water from the kettle and simmer on the stove for 2 minutes.
  
• After 2 minutes immediately drain the water and plunge the green beans into iced water to stop the cooking process and to help keep the green beans crisp and bright in colour.
  
• Next, place a frying pan on a medium heat and add 50g of butter. Once the butter has melted add the flaked almonds and toss together. Fry for 5 minutes, allowing the almonds to lightly brown.
  
• Add a squeeze of lemon juice and then take off the heat. RECIPE NOTE: Adding the juice will cause the butter to simmer and reduce rapidly, this further browns the butter and almonds. Removing the pan from the heat prevents burning.
  
• Drain the green beans from the iced water. Add to the pan and toss with the buttered almonds. Stir in some fresh dill, season, and then serve immediately.
  

Video

Notes

Click here to see traffic light nutritional info for this recipe

Can I make green beans almondine ahead of time?

This recipe should ideally be served immediately from the pan. However, there are couple of preparatory steps you can undertake ahead of time. The initial blanching of the beans is finished by plunging the beans into iced water (see steps 1 and 2 above). Once the beans are fully cooled they can be transferred to a container and stored in the fridge for up to 24 hours or until needed.

The lemon and dill can be sliced and the butter and almonds can be weighed out and also all stored in the fridge.

When ready to serve, all that remains is melting the butter in the pan, cooking the almonds for 5 minutes and then adding the lemon juice, beans and dill.

What to Serve with Green Bean Almondine

The best thing about this recipe is that its a side dish that will go with almost any meal. Be it a creamy chicken and leek recipe or foil pack salmon or even a Thai red curry, green bean almondine is a great side dish to have at the table.  This recipe also partners really well with other side dishes like foil pack potatoes or honey glazed carrots and parsnips. You could also pair it with slow cooker applesauce and any of the main dishes above.

Nutrition

Serving: 82g | Calories: 182.6kcal | Carbohydrates: 2.6g | Protein: 3.9g | Fat: 17.5g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 7.4g | Sodium: 200mg | Fiber: 1.7g | Sugar: 1.8g

This recipe was inspired by a recipe from Family Foodie. I first shared this Green bean almondine recipe on the Sunday Supper Movement site, where I am a contributor.

PIN FOR LATER

The post Green Bean Almondine appeared first on ProperFoodie.

Can you make this recipe without cream?

Although most soups will benefit tremendously from a big dollop of cream, cauliflower soup is one of those recipes that can manage a velvety, creamy finish all on its own. Admittedly, there is some semi skimmed that goes into this soup recipe, but the rest of that delicious, creaminess is from the cauliflower itself. Give it 20 minutes to simmer in some stock, or 15 minutes to roast in the oven and the soft, fluffy florets will blitz down into an irresistibly, creamy soup in a matter of seconds.

Whether you use roasted cauliflower of cauliflower boiled in veggie stock, the results will always be the same - full flavoured and velvety smooth. However, see the end of this post if you are looking to make a cream of cauliflower soup recipe.

Ingredients for cauliflower soup

This easy soup recipe requires just a few simple ingredients, many of which I already had at home:

• ½ tablespoon Olive oil
• 1 clove garlic finely chopped
• 3 large banana shallots (or 6 small) (150g) roughly diced
• 1 medium cauliflower (600g) leaves removed and chopped into small florets
• ½ teaspoon ground nutmeg
• 450ml vegetable stock
• 300ml semi skimmed milk
• Seasoning

How to make cauliflower soup

1. Heat the oil in a large saucepan. Add a clove of finely chopped garlic and 150g of roughly chopped shallots. Fry gently until soft.
2. Recipe tip: for extra flavour, fry the shallots in the pan until caramelised
3. Next, add the cauliflower florets and half a teaspoon of ground nutmeg.
4. Then pour in 450ml of veg stock and 300ml of semi skimmed milk.
5. Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft.
6. Transfer the contents of the pan to a processor and blend until smooth.
7. Recipe tip: Add the chunky parts of the soup to the processor first and gradually add the liquid as you blend.
8. Add more liquid to thin out and reach your desired consistency.
9. Return the soup to the pan to reheat if necessary, then taste and season.
10. Recipe tip: For a super smooth soup blend for an extra 2 minutes and then pass soup through a sieve.
11. Serve in bowls with crusty bread.

Different types of cauliflower soup

This recipe is the most basic of soup recipes and is pretty damn good just as it is. However, cauliflower is a versatile vegetable and so if you're looking for a soup with a bit more punch, why not try one of the options below:

How to make cauliflower cheese soup

For cauliflower cheese soup follow the recipe above and after blending return the soup to the pan. Gently reheat the soup and add 50g of grated cheddar (or your preferred hard cheese. Stir well until the cheese has fully melted. For an extra kick stir in a teaspoon of mustard or serve with a dash of Worcestershire sauce.

How to make this soup spicy

Cauliflower is a great vegetable for taking on other flavours and will soak up spices like a sponge. To make a spicy or curry-flavoured cauliflower soup follow the recipe above but coat the cauliflower with spices before adding to the pan. For a spicy kick first coat the uncooked cauliflower florets in half tablespoon oil then mix: 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ½ teaspoon hot chilli powder. For something a little milder with more of a curry flavour, mix with: 1 teaspoon ground cumin, 1 teaspoon curry powder, ½ teaspoon turmeric and 1 teaspoon ground coriander.

Curried soup is great served with freshly baked naan bread. Its also ideal for bulking out with moroccan ingredients like chickpeas: spiced cauliflower and chickpea soup.

How to make vegan cauliflower soup

To make this recipe vegan, simply replace the milk with plant milk (i.e. - almond milk) or remove the milk completely and replace with extra vegetable stock.

How to make roasted cauliflower soup

Roasted cauliflower gives this soup and extra layer of smokey, nutty flavours, which is especially good combined with the melted cheese or curry spices from the above ideas. Simply coat the raw cauliflower florets in oil (and spices if you like) then roast on a tray in the oven for 15-20 minutes or until the edges are just starting to char. Then continue with the recipe above, the only difference being that you will only need to simmer the soup for 10 minutes, rather than 20 minutes, before blending.

Roasted cauliflower is also fantastic in a roasted cauliflower salad.

How to make this recipe super creamy

This recipe is one thats creamy all on its own. The mild flavour and soft texture of the cauliflower means that a quick blitz in the blender will give a lusciously creamy result every time. However, if you are looking for extra creaminess or even wanting to call your soup 'cream of cauliflower' then you may want to add in a little cream.

To make this soup a cream of cauliflower recipe simply return your soup to the pan after blending and gently reheat. Once its piping hot remove from the heat and stir in 150ml of double cream, then serve. Alternatively you could stir in 3 tablespoon of soured cream (particularly good if you've made the spicy or curried cauliflower soup), or replace the milk in this recipe with a can of coconut milk for a creamy cauliflower and coconut soup - delicious.

Can you freeze this recipe?

This soup recipe can be frozen for up to 3 months. Once your soup is fully cooled transfer to sealable containers and pop into the freezer. Defrost thoroughly before reheating, either on the side for a few hours or in the microwave for 5 - 10 minutes with lid removed. Then gently reheat in a pan until the soup just about boils.

Other homemade soup recipes to try:

• Leek and potato soup
• Ribollita soup
• Pea and ham soup
• Hungarian mushroom soup
• Chicken noodle soup
• Celeriac and potato soup
• Pea and samphire soup
• Pumpkin soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup

📖 Recipe

Print

Cauliflower Soup

Creamy cauliflower soup is the perfect healthy recipe for when you need a quick nutritious meal and a helping of something that's warm and comforting. This cauliflower soup recipe has no stodgy ingredients or full fat cream but still provides rich and creamy flavours from its caramelised shallots and fluffy cauliflower. Its made with just a few simple and healthy ingredients and can be on the table in under 30 minutes.

Course Appetizer, starter or main

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 114.7kcal

Author By: Debbie Jones

Equipment

• Large saucepan
• Food processor or hand blender

Ingredients

• ½ tablespoon Olive oil
• 1 clove garlic finely chopped
• 3 large banana shallots or 6 small (150g) roughly diced
• 1 medium cauliflower 600g leaves removed and chopped into small florets
• ½ teaspoon ground nutmeg
• 450 ml vegetable stock
• 300 ml semi skimmed milk
• Seasoning and crusty bread to serve

Instructions

• Heat the oil in a large saucepan. Add a clove of finely chopped garlic and 150g of roughly chopped shallots. Fry gently until soft.
• Recipe tip: for extra flavour, fry the shallots in the pan until caramelised
  
• Next, add the cauliflower florets and half a teaspoon of ground nutmeg.
  
• Then pour in 450ml of veg stock and 300ml of semi skimmed milk.
  
• Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft.
  
• Transfer the contents of the pan to a processor and blend until smooth.
  
• Recipe tip: Add the chunky parts of the soup to the processor first and gradually add the liquid as you blend. Add more liquid to thin out the soup and stop when you reach your desired consistency.
  
• Return the soup to the pan to reheat if necessary, then taste and season.
  
• Recipe tip: For a super smooth soup blend for an extra 2 minutes and then pass soup through a sieve.
• Serve in bowls with crusty bread.

Video

Notes

How to make cauliflower cheese soup

For cauliflower cheese soup follow the recipe above and after blending return the soup to the pan. Gently reheat the soup and add 50g of grated cheddar (or your preferred hard cheese. Stir well until the cheese has fully melted. For an extra kick stir in a teaspoon of mustard or serve with a dash of Worcestershire sauce.

How to make spicy cauliflower soup

Cauliflower is a great vegetable for taking on other flavours and will soak up spices like a sponge. To make a spicy or curry-flavoured cauliflower soup follow the recipe above but coat the cauliflower with spices before adding to the pan. For a spicy kick first coat the uncooked cauliflower florets in half tablespoon oil then mix: 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ½ teaspoon hot chilli powder. For something a little milder with more of a curry flavour, mix with: 1 teaspoon ground cumin, 1 teaspoon curry powder, ½ teaspoon turmeric and 1 teaspoon ground coriander. Curried cauliflower soup is great served with freshly baked naan bread. Its also ideal for bulking out with moroccan ingredients like chickpeas: spiced cauliflower and chickpea soup.

How to make vegan cauliflower soup

To make this recipe vegan, simply replace the milk with plant milk (i.e. - almond milk) or remove the milk completely and replace with extra vegetable stock.

How to make roasted cauliflower soup

To make roasted cauliflower soup, simply coat the raw cauliflower florets in oil (and spices if you like) then roast on a tray in the oven for 15-20 minutes or until the edges are just starting to char. Then continue with the recipe above, the only difference being that you will only need to simmer the soup for 10 minutes, rather than 20 minutes, before blending.

How to make cauliflower soup creamy

To make cream of cauliflower soup simply return your soup to the pan after blending and gently reheat. Once its piping hot remove from the heat and stir in 150ml of double cream, then serve. Alternatively you could stir in 3 tablespoon of soured cream (particularly good if you've made the spicy or curried cauliflower soup), or replace the milk in this recipe with a can of coconut milk for a creamy cauliflower and coconut soup - delicious.

Can you freeze cauliflower soup?

Cauliflower soup can be frozen for up to 3 months. Once your soup is fully cooled transfer to sealable containers and pop into the freezer. Defrost thoroughly before reheating, either on the side for a few hours or in the microwave for 5 - 10 minutes with lid removed. Then gently reheat in a pan until the soup just about boils.

Nutrition

Serving: 378g | Calories: 114.7kcal | Carbohydrates: 11.7g | Protein: 9.6g | Fat: 4g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Sodium: 280mg | Fiber: 3.2g | Sugar: 9.5g

PIN FOR LATER

The post Cauliflower soup appeared first on ProperFoodie.

This is the best brownie recipe if your after super quick muffins with plenty of chocolate. These muffins have all the qualities of chocolate brownies but are so much quicker and easier to serve up. They also allow for a bit of extra decoration if you are wanting to make chocolate brownies for handing out at a special occasion.

Chocolate muffins for 'bun in the oven' baby announcement

My own special reason for creating this delicious collection of chocolate muffins was to announce my pregnancy - 'Bun in the oven style'. I just had to do something food related 🙂

Baby boy Jones due 21st April 2020!! Very exciting 🙂 

Is chocolate brownie, cake?

Chocolate brownie is dense and crumbly and so considered to be a bar or biscuit rather than cake. Usually chocolate brownie is eaten with your fingers as whereas cake is eaten with a fork or spoon.

What do you bake brownies in?

If you are making chocolate brownie in a slab that you can cut up into portions its best to use a square or rectangular cake tin (9 inch). Have a look at this chocolate brownies recipe for further details. However, in the case of this recipe the chocolate brownie mix is baked in muffin cases. Brownie muffins have the same texture and density as a normal piece of brownie and so will come out slightly heavier than a normal sponge muffin or cupcake.

TIP: Make sure the brownies are fully cooled before removing from the muffin cases. If the muffins are still warm the brownie will stick to the case and break up as you try to remove it.

Chocolate for brownies

The best chocolate for making brownie chocolate muffins is cooking chocolate and cocoa powder. Cooking chocolate will melt down smoothly and quickly and the cocoa powder will provide that intense flavour brownies are so well known for. Extra chocolate can also be added to brownies - and why not. Brownies are all about the chocolate and I love to add in white chocolate chips.

Ingredients for chocolate brownies

• 220g Unsalted butter
• 280g Cooking chocolate (milk)
• 4 Medium eggs
• 300g Golden caster sugar
• 100g Plain flour
• 100g cocoa powder
• 100g white chocolate chips (optional) (or add milk chocolate chips/chunks or chopped hazelnuts)

How to make chocolate muffins

These decadent brownie chocolate muffins are made with an easy brownie recipe, which takes minutes to mix together: 

1. Pre heat oven to 180 degrees C (fan). Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. 
2. Microwave in 30 second bursts, stirring in between until fully melted. Place melted chocolate to one side to cool slightly.
   NOTE: with the butter mixed in it won’t take long for this to fully melt - so make sure you keep an eye on it and don’t over heat.
3. In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
4. Next pour the melted chocolate into the sabayon and stir in well.
5. Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.
   NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
6. Add the white chocolate chips and stir in well to distribute evenly.
7. Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be ¾ full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
8. Place muffins into the pre heated oven and cook for 25 minutes.
   TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
9. Remove from the oven and allow to completely cool. 
   NOTE: Brownies will firm up as they cool - so don’t worry if they seem a bit ‘wobbly’ when you pull them out of the oven.  

Frosting for chocolate brownies

The topping used in this chocolate muffins recipe is a simple vanilla mascarpone cream, with just 4 ingredients and whisked up in seconds. To make Vanilla mascarpone cream you will need:

• 225g Mascarpone cheese
• 75ml Double cream
• 1 teaspoon vanilla bean paste ( or seeds of 1 vanilla pod)
• Icing sugar to taste

1. Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.

2. Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies. NOTE: if brownies aren’t completely cool the cream will melt and run off the muffins.

3. Dust with cocoa powder and serve.

Frequently asked questions about brownie chocolate muffins

Other cake and muffin recipes you might like:

• Lemon drizzle cake
• Raspberry and lemon muffins
• Christmas cake muffins
• Spiced pumpkin muffins
• Mint chocolate courgettes muffins
• Banana bread
• Christmas cake recipe
• Banana birthday cake

📖 Recipe

Print

Chocolate muffins

Brownie chocolate muffins topped with vanilla mascarpone cream. These chocolate muffins are perfect for when you want chocolate brownies but don't want the hassle of cutting up a huge crumbly slab of the stuff. Theres no worry over burnt edges and you can even add a bit of cream frosting.  

Course Dessert, pudding, Snack

Cuisine American

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 16 muffins

Calories 361.2kcal

Author By: Debbie Jones

Equipment

• Large Microwaveable bowl
• Large mixing bowl
• Whisk
• Muffin tin
• Muffin cases
• Piping bag with nozzle for frosting

Ingredients

For the chocolate muffins

• 220 g Unsalted butter
• 280 g Cooking chocolate milk
• 4 Medium eggs
• 300 g Golden caster sugar
• 100 g Plain flour
• 100 g cocoa powder
• 100 g white chocolate chips optional (or add milk chocolate chips/chunks or chopped hazelnuts)

For the Mascarpone cream frosting

• 225 g Mascarpone cheese
• 75 ml Double cream
• 1 teaspoon vanilla bean paste or seeds of 1 vanilla pod
• Icing sugar to taste

Instructions

To make the chocolate brownie muffins

• Pre heat the oven to 180 degrees C
• Cut up the butter into chunks and add to a microwavable bowl, along with 280g cooking milk chocolate broken into chunks. Microwave in 30 second bursts, stirring in between until fully melted.

  NOTE: with the butter mixed in it won’t take long for this to fully melt - so make sure you keep an eye on it and don’t over heat.
  
• Place melted chocolate to one side to cool slightly
  
• In a large mixing bowl whisk together 4 eggs and and 300g sugar. The mixing of sugar and eggs is known as a sabayon and a proper sabayon is achieved by whisking quickly and evenly until the mix turns pale and begins to ribbon with the movement of the whisk.
  
• Next pour the melted chocolate into the sabayon and stir in well.
  
• Sift in the flour and the cocoa powder and gently stir in with a spatula until fully combined.

  NOTE: the mixture will be very stiff and seem quite dry but keep stirring and the mixture will come together.
  
• Add the white chocolate chips and stir in well to distribute evenly.
  
• Place muffin cases into the muffin tin then spoon the brownie mix into the cases. Each case should be filled with around 1 heaped tablespoon of the mixture (case will be ¾ full). Use a second spoon to scrap the mixture into the case. This recipe will be enough to fill around 16 muffin cases.
  
• Place muffins into the pre heated oven and cook for 25 minutes.

  TIP: cook for 20 minute if you would like the centre of your muffins to be slightly gooey.
• Remove from the oven and allow to completely cool.

  NOTE: Brownies will firm up as they cool - so don’t worry if they seem a bit ‘wobbly’ when you pull them out of the oven.
  

To make the mascarpone cream topping

• Place the mascarpone, double cream and vanilla in a mixing bowl and stir together until well combined and smooth. Taste and mix in icing sugar to your liking.
  
• Transfer the cream to a piping bag with nozzle and pipe onto the top of completely cooled brownies.

  NOTE: if brownies aren’t completely cool the cream will melt and run off the muffins.
  
• Dust with cocoa powder and serve.

Video

Notes

How do you make gooey chocolate muffins?

To make your muffins slightly gooey in the middle, bake for just 20 minutes instead of the 25 minutes suggested in the recipe. The muffins will look under cooked at this point but they will set as they cool, leaving the middle slightly gooey.

Can you freeze chocolate brownie muffins?

Once baked allow the brownie muffins to cool completely then wrap in cling film or place in a container with a lid. Freeze for up to 3 months. When ready to eat, remove from the freezer and allow to defrost on the side over night.

Can you make these chocolate muffins in advance?

Yes these chocolate muffins can be made up to 5 days in advance. Once made, allow to completely cool then store in an air tight container.

TIP: Make sure the brownies are fully cooled before removing from the muffin cases. If the muffins are still warm the brownie will stick to the case and break up as you try to remove it.

Nutrition

Serving: 84g | Calories: 361.2kcal | Carbohydrates: 39g | Protein: 5.5g | Fat: 21.5g | Saturated Fat: 15.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 7.4g | Sodium: 40mg | Fiber: 0.7g | Sugar: 33.3g

PIN FOR LATER

The post Chocolate Muffins appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

Brown sugar and ginger spiced pears, poached in cider and reduced to a sweet and spicy chutney. Your cheese and biscuits is crying out for this recipe! This easy homemade chutney recipe is also great for using up a glut of pears or generally making use of and preserving some lovely autumnal fruit. It also makes for a pretty good foodie gift or Christmas present, just preserve in jars and add some tags.

🥘 Ingredients

This recipe makes 10 small jars (110ml/4fl oz) or 6 large jars (225ml/8fl oz) of chutney. To make this spiced pear chutney you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Pears: This recipe uses conference pears but any variety of pear will work well in this chutney.

Apples: This recipe uses red eating apples, which keep their shape better than baking apples so results in a chunky textures chutney.

Vinegar: Use a vinegar with at least 5% acetic acid. This will ensure proper preserving of the chutney and prevent spoilage.

Demerara sugar: Sugar of course helps to sweeten the chutney but its also an important part of the preserving process, so don't leave it out.

Cider: Cider gives a fantastic flavour to this pear chutney, however if you'd prefer an alcohol free version just replace the cider with apple juice.

Mixed Spice: This is a ground spice mixture of cinnamon, coriander, caraway seeds, nutmeg, ginger and cloves. For a simple substitute use ½ teaspoon cinnamon and ½ teaspoon nutmeg.

🔪 Step by step instructions

1. Add chopped shallots to a large pan with a little oil and fry gently until soft.
2. Next add the chopped pears, apples and ginger to the pan and mix together.
3. Then add the cider, vinegar, lemon juice, sugar, mixed spice and cinnamon stick. Stir well and bring to the boil.
4. Simmer for 30 minutes, check and stir occasionally.
5. After 30 minutes or so, the chutney should have started to thicken. Use a masher to help mush down any larger pieces of apple or pear. Continue to simmer, allowing the liquid to reduce, until you are happy with the consistency.
6. Transfer the hot pear chutney to sterilised jars. Screw the lids on right away so a tight vacuum seal will form as the sauce cools.
7. If you plan to eat the chutney that day or week then once the sauce has cooled, transfer to a dish or container, cover and keep the fridge until needed.

❓ Frequently asked questions

Other Christmas recipe ideas

• Cranberry Sauce Recipe
• Fig and Apple Chutney
• Baileys Irish Cream with Coffee
• How to Roast Chestnuts
• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• Roast Chicken
• Honey Glazed Carrots and Parsnips
• Honey Glazed Prawns Starter

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Pear Chutney

Homemade spiced pear chutney recipe made with fresh pears and apple cider, flavoured with ground spices and cinnamon. A simple and delicious chutney that can be made and jarred in under an hour. Use with cheese and biscuits, serve up with roast chicken or pork casserole or why not save for using as a Christmas chutney or for a lovely foodie gift.

Course Christmas, condiment, Side Dish

Cuisine British, Christmas

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 110ml jars

Calories 200kcal

Author By: Debbie Jones

Equipment

• large pan
• Masher
• Jam funnel (for transferring chutney to jars)
• Jars (for storage)

Ingredients

• 1 tablespoon olive oil
• 4 medium Echalion shallots finely chopped - 300g
• 3 large conference pears peeled and chopped into 2cm chunks - 650g
• 2 red Gala apples cored and chopped into 1cm pieces with skins left on - 180g
• 2 cm piece fresh ginger peeled and finely chopped
• 350 ml apple cider
• 75 ml white wine vinegar 5% acetic acid
• ½ a lemon juiced
• 250 g demerara sugar
• 1 teaspoon mixed spice
• 1 cinnamon stick

Metric - US Customary

Instructions

• Add chopped shallots to a large pan with a little oil and fry gently until soft.
  1 tablespoon olive oil, 4 medium Echalion shallots
• Next add the chopped pears, apples and ginger to the pan and mix together.
  3 large conference pears, 2 red Gala apples, 2 cm piece fresh ginger
• Then add the cider, vinegar, lemon juice, sugar, mixed spice and cinnamon stick. Stir well and bring to the boil
  350 ml apple cider, 75 ml white wine vinegar, ½ a lemon juiced, 250 g demerara sugar, 1 teaspoon mixed spice, 1 cinnamon stick
• Simmer for 30 minutes, check and stir occasionally
• After 30 minutes or so, the chutney should have started to thicken. Use a masher to help mush down any larger pieces of apple or pear. Continue to simmer, allowing the liquid to reduce, until you are happy with the consistency.
• Transfer the hot pear chutney to sterilised jars. Screw the lids on right away so a tight vacuum seal will form as the sauce cools.
• If you plan to eat the chutney that day or week then once the sauce has cooled, transfer to a dish or container, cover and keep the fridge until needed.

Notes

Pears: This recipe uses conference pears but any variety of pear will work well in this chutney.

Apples: This recipe uses red eating apples, which keep their shape better than baking apples so results in a chunky textures chutney.

Vinegar: Use a vinegar with at least 5% acetic acid. This will ensure proper preserving of the chutney and prevent spoilage.

Demerara sugar: Sugar of course helps to sweeten the chutney but its also an important part of the preserving process, so don't leave it out.

Cider: Cider gives a fantastic flavour to this pear chutney, however if you'd prefer an alcohol free version just replace the cider with apple juice.

Mixed Spice: This is a ground spice mixture of cinnamon, coriander, caraway seeds, nutmeg, ginger and cloves. For a simple substitute use ½ teaspoon cinnamon and ½ teaspoon nutmeg.

What makes chutney a chutney? Chutney is usually fruits or vegetables preserved in vinegar and sugar.

Which vinegar is best for chutney? Any vinegar will work well in chutney as long as its contains at least 5% acetic acid, which will kill any bacteria and allow the chutney to be preserved without spoilage. The type of 5% vinegar you choose will be down to taste. For a lighter taste opt for white wine vinegar, for something stronger and sweeter choose an aged balsamic vinegar.

To test the consistency: Spoon some of the chutney onto a small plate and refrigerate for 5 minutes. If you are happy with the thickness of the cooled chutney you can remove the pan from the heat. If not, continue to simmer if too thin, or add more cider/apple juice if too thick.

Handling hot sterilised jars: For ease, use rubber gloves for handling hot jars and to ensure a tight grip when screwing on the lids.

How do you sterilise jars? To sterilise the jars wash them thoroughly in soapy hot water, then rinse and place on a baking tray in the oven for 5 minutes at 150°C/300°F (until dry). Alternatively, put them through the dishwasher.

How to seal the jars? Place hot pear chutney in hot sterilised jars (use a jam funnel for ease) and seal immediately by screwing on the lid. As the chutney cools a vacuum will form, pulling the lid in nice and tight.

How to store? You can check the seal of the jars by pressing on the lid to make sure it doesn’t depress any further. Jars of pear chutney can then be stored in the cupboard for up to 6 months. If the lid does depress and a seal hasn’t formed you will need to use a water bath to ensure proper processing or alternatively store in the fridge for 4-6 weeks. Once opened, after proper sealing, refrigerate and eat within 1 month.

Nutrition

Serving: 110ml jar | Calories: 200kcal | Carbohydrates: 47g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 248mg | Fiber: 4g | Sugar: 39g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

This post was first published in Dec 2017. Updated in Jan 2022 with new images, step by step instructions and expert tips.

The post Pear Chutney appeared first on ProperFoodie.

How to make Christmas cake muffins

For these muffins I made up another batch of my Christmas cake mix, filled 18 muffin cases 3 quarters full and baked for 35 minutes. A lot quicker that baking a cake 🙂  Have a quick look at my Christmas cake post for instructions and step my step pictures for making the Christmas cake mix.

This recipe makes 18 Christmas muffins so there's plenty to go around and I have lots of friends and family who are more than happy to receive a couple of muffins of Christmas cheer.

Straight out of the oven and topped with a scoop of ice cream or a blob of thick brandy cream, these Christmas muffins are crazy good.

The mixture contains a bit of cocoa powder, freshly grated nutmeg and a helping of orange juice; flavours which are all heightened from the warmth of the oven. I was so happy with my baking triumph that I was left nibbling the last crumbs off the inside of case. However, for these cakes to be true Christmas cake muffins I felt I should give a least half of them a bit of icing and some Christmas decor. The other half I left as they were, as they are pretty good on their own and its nice to have the option of icing or brandy cream 🙂

If you're not a huge fan of Christmas cake, why not try these brownie chocolate muffins or if you're trying to keep it healthy then have a quick look at my flourless mint chocolate courgette muffins, which would make a fantastic alternative.

Icing Christmas cake muffins

So the trick with the decoration for these cakes is to make sure that once baked there is still a little gap at the top of the muffins cases where the icing can sit. Filling the cases 3 quarters full  with cake mix tends to work out about right. However, if you do decide to ice only half then you can afford to have a few cases that are maybe slightly over-filled and so don't leave enough room for icing.

Once the Christmas muffins had cooled and I'd selected the best ones for icing I mixed 4 tablespoons icing sugar with a tablespoon of water and carefully iced the cakes using a teaspoon to spread the icing to the edges of each case. Before the icing set I topped the Christmas muffins with  dried cranberries and my homemade sugared pecans and chocolate stars.

Deliciously easy and another reason to get the Christmas tunes on and bop around the kitchen, using a wooded spoon as a mic 🙂

Other baking recipes you may like to try

Loving these muffins? Then why not have a look at my Ginger spiced pumpkin muffins, chocolate muffins, or my Raspberry and lemon muffins

For larger bakes: Lemon drizzle cake, Apple crumble, bakewell tart, plum and rhubarb crumble, Yorkshire parkin recipe, sticky apple treacle tart, banana bread, Banana cake. Or why not try Roast Chestnuts at home.

If you also happen to be stuck for ideas for your Christmas shopping, then check out my Christmas gifts for foodies - jam packed full of present ideas for the food lovers in your life.

📖 Recipe

Print

Christmas Cake Muffins with Sugared Pecans

Christmas cake muffins, as they are or topped with icing sugar, and homemade sugared pecans and chocolate stars

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Author By: Debbie Jones

Ingredients

For the Cake mix

• 650 g dried mixed fruits sultanas, raisins, currants and candied citrus peel
• 200 ml sherry or your preferred spirit
• Juice of 2 medium oranges
• 250 g softened unsalted butter in 2cm cubes
• 250 g light brown muscovado sugar
• 1 tablespoon black treacle
• 4 medium eggs
• 225 g plain flour
• 75 g ground almonds
• 25 g cocoa powder
• 2 teaspoon mixed spice
• ½ teaspoon freshly ground nutmeg
• ½ teaspoon vanilla extract

For icing and decoration

• 4 tablespoon icing sugar
• 1 tablespoon water
• Sugared pecans and chocolate stars See link above for ingredients and method

Instructions

• Click the links above to go to my Christmas cake recipe and see step by step instructions and pictures for preparing the cake mix.
• To ensure your dried fruit is plump, juicy and full of flavour; try to soak it overnight in your preferred choice of alcohol and fruit juice. I always use sherry and usually soak 650g of dried mixed fruit with 200ml of fino sherry and the juice from two average sized oranges. Cover with cling film and leave on the side overnight.
• Pre-heat the oven to 160 degrees C (fan)
• This recipe makes enough cake mix for 18 muffins. Fill muffin trays with 18 cases (or spit into batches if you are limited with trays or oven space).
• Set up your food mixer or mix with an electric hand whisk: The 250g of cubed butter and 250g light muscovado sugar go into the mixer first, along with 1 tablespoon of black treacle.
• Start the mixer on a low speed until the ingredients have started to combine and then turn up to the top speed and leave to mix for at least 10 minutes - the butter and sugar should have combined into a light and fluffy mixture.
• The next stage is the addition of the eggs, which takes time and patience if it is done correctly. Have your dry ingredients (plain flour, ground almonds, cocoa powder, mixed spice, nutmeg, and vanilla) already mixed in a bowl to one side - spoonful’s of this may be needed if the mixture starts to split. Beat the 4 medium eggs together in a pour-able jug. Return to the butter mix and put the mixer back on high. Slowly, slowly trickle the beaten eggs into the butter mix. This usually takes me 15-20 minutes.
• If at any point you feel the mixture is getting too sloppy or if you think too much egg went in all at once; then add a spoonful of the dry ingredients to prevent the mix from splitting. Ideally the mixture should stay creamy and well whipped.
• Once all the egg has been mixed in remove the bowl from the mixer; add the remaining flour mixture and the soaked fruits and then use a spatula to gently fold in these ingredients.
• Grab a couple of dessert spoons and carefully spoon the mixture into your muffins cases to around three quarters full.
• Place the muffins in the centre of the pre-heated oven and bake for 35 minutes. Check 25 minutes before the end of the baking time by inserting a skewer into the centre of one of the muffins - if the skewer comes out clean then the muffins are done. If not, return to the oven and check at 5 minute intervals.
• Once baked through, carefully transfer the muffins to a wire rack and cool. Steal one and consume whilst still warm – for tasting purposes.
• Once cooled, select muffins that have enough space at the top for icing. Ice each one with icing sugar and finish off with your favourite Christmas cake toppings. See links above for my favourite toppings: Homemade sugared pecans and chocolate stars.

Nutrition

Serving: 1g

Click here for nutritional information

**Estimated nutritional information per muffin and per 100g of un-iced Christmas cake muffin. If you want find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

The post Christmas Cake Muffins with Sugared Pecans appeared first on ProperFoodie.

Featured ad for Marigold

Little homemade jars of chutney also make great Christmas presents - just add a cute label and ribbon and you're good to go. Even better - pair this gift up with a jar of my homemade Cranberry, Apple and Nutmeg sauce or my Spiced Pear and Cider Christmas Chutney 🙂

Other Christmas Recipes

• How to Roast Chestnuts
• Easy Christmas Cake Recipe
• Christmas Cake Muffins
• Cauliflower Cheese
• Roast Chicken
• Honey Glazed Carrots and Parsnips
• Honey Glazed Prawns Starter

📖 Recipe

Print

📋 Fig and apple chutney with balsamic vinegar

A deliciously sweet fig chutney with crunchy seeds and sticky balsamic, which makes for the perfect chutney for cheese and biscuits. A great homemade chutney for Christmas and also one of my favourite homemade gifts to give out to friends and family. Find out how to make this lovely apple chutney and get my top tip for handling and sealing sterilised jars.This recipe makes 10 small jars (110ml/4fl oz) or 6 large jars (225ml/8fl oz) of chutney.

Course chutney, condiment, Dessert, sauces, side

Cuisine British

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 110ml jars

Calories 47.1kcal

Author By: Debbie Jones

Equipment

• Chopping board and knife
• large pan
• Jam Funnel
• Small glass preserving jars (110ml) OR
• Large glass preserving jars (225ml)
• Labels(optional)

Ingredients

• 1 tablespoon olive oil
• 350 g red onions chopped
• 500 g red apples cored and roughly chopped
• 550 g large figs stems removed and cut into eighths
• 350 g muscovado sugar
• 2 teaspoon mixed spice
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• 150 ml red wine vinegar with acetic acid content of at least 5%
• 250 ml balsamic vinegar with acetic acid content of at least 5%

Instructions

To make the chutney:

• In a large pan heat the oil. Add the onions and gently cook until soft and slightly caramelised.
  
• Next add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar.
  
• Then add 2 teaspoon mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar. Stir well.
  
• Bring everything the boil and then turn down the heat and simmer for 30-45 minutes. Check and stir occasionally.
• After 30 minutes or so use a masher to break up some of the large bits. Continue to simmer until you are happy with the consistency.

If serving immediately:

• Transfer to a bowl and chill if desired.
  

If storing in jars:

• Sterilise your clean jars either in the dishwasher or in the oven for 5 minutes at 150°C/300°F.
  
• Transfer chutney into your jars whilst it is still hot and screw on the lids tightly (use a jam funnel for ease). A vacuum seal will form as the chutney cools. Tip: Use Marigold gloves to help when handling the hot jars and screwing on the lids.
  

Notes

Jars: I usually use the small (110ml/4oz) jars and this recipe fills about 10 of those. If you have larger jars (225ml/8oz) it will probably fill around 6 of these.

Should I peel the apples?: I usually leave the skin on the apples as its easier and quicker, adds more flavour and means that theres still chunks of apple in the finished chutney. With the skin off the apple would break up and spread throughout the chutney – so just depends on your taste and if you would prefer chunky chutney (skin on) or smoother chutney (skin off).

How do I preserve my chutney?: In this recipe the 350g of sugar and 400ml of vinegar will preserve the chutney. Make sure that you use vinegars with at least 5% acetic acid content and bring the chutney to the boil and keep there for at least 30 minutes for this to be effective.

How do I sterilise my jars?: To sterilise the jars I usually wash them thoroughly in soapy hot water, then rinse and place on a baking tray in the oven for 5 minutes at 150°C/300°F (until dry). You can also put them through the dishwasher.

How do I seal the jars?: Place hot chutney in hot sterilised jars (use a jam funnel for ease) and seal immediately by screwing on the lid. As the chutney cools a vacuum will form, pulling the lid in nice and tight.

How is should chutney be stored?: You can check the seal of the jars by pressing on the lid to make sure it doesn’t depress any further. Jars of chutney can then be stored in the cupboard for up to 6 months. If the lid does depress and a seal hasn’t formed you will need to use a water bath to ensure proper processing or alternatively store in the fridge for 4-6 weeks. Once opened, after proper sealing, refrigerate and eat within 1 month.

Marigold tips: Use a marigold glove under your chopping bard to keep it steady. Put on a pair of marigolds to protect your hands when handling hot jars and to get a better grip when screwing on the lids.

Nutrition

Serving: 45g | Calories: 47.1kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Fiber: 0.4g | Sugar: 10.9g | Vitamin A: 3.6IU | Vitamin C: 1.1mg | Calcium: 14.6mg | Iron: 0.2mg