Christmas Recipes - mince pies, chutneys, cakes - ProperFoodie https://properfoodie.com/christmas-recipes/ Nutritious and full flavoured recipes Fri, 24 Sep 2021 21:29:35 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 https://properfoodie.com/wp-content/uploads/2022/01/square-logo-96x96.png Christmas Recipes - mince pies, chutneys, cakes - ProperFoodie https://properfoodie.com/christmas-recipes/ 32 32 Cauliflower Cheese https://properfoodie.com/cauliflower-cheese/ https://properfoodie.com/cauliflower-cheese/#comments Tue, 19 Jan 2021 00:01:47 +0000 https://properfoodie.com/?p=12215 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...

Read More

The post Cauliflower Cheese appeared first on ProperFoodie.

]]>

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.

Cauliflower presented in a shallow dish with a creamy sauce and topped with baked on cheese and freshly chopped parsley.

[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:

A display of the ingredients needed to make cauliflower cheese with text overlay stating each ingredients.

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.A collage of 4 images showing how to make this cauliflower recipe step by step for instructions 1-4.
  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. A collage of 2 images showing how to make this cauliflower recipe step by step for instructions 5 and 6.
  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

What is a roux?

A roux is basically melted butter and flour mixed together to form a paste. This paste is the starting point for making cheese sauce. Many recipes say to use equal amounts of butter and flour, but I prefer to use slightly less butter, to give a thicker roux and to stop any excess butter forming on top of the finished sauce.

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.

Can the recipe be made in advance?

Yes you can prepare this recipe right up until the point its ready to go into the oven. At this point allow the whole thing to cool and then cover and place in the fridge until you are ready to bake it.

Can this recipe be reheated?

You can reheat this recipe if it has been stored correctly. Make sure any leftovers are fully cooled then cover and store in the fridge. When you are ready to reheat remove from the fridge, take off the cover and reheat in the oven for 5 - 10 minutes or in the microwave for 2-3 minutes, until piping hot.

Can cauliflower cheese be frozen?

Cauliflower cheese is best frozen before it has been baked. Make the recipe up to the point that that it would normally go into the oven. Then allow to fully cool, cover with a lid or cling film and freeze for up to 3 months. Fully defrost over night before baking at 180 degrees C for 20 minutes.

Cauliflower in a creamy cheese sauce presented in a shallow dish and topped with baked on cheese and parsley

Other cauliflower recipes

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

Cauliflower cheese in a black snd white dish with fresh parsley sprinkled over the top
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
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 225kcal

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

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.

]]>
https://properfoodie.com/cauliflower-cheese/feed/ 5
Easy Recipes For Avocado https://properfoodie.com/easy-avocado-recipes/ https://properfoodie.com/easy-avocado-recipes/#respond Tue, 27 Jul 2021 11:40:52 +0000 https://properfoodie.com/?p=9187 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...

Read More

The post Easy Recipes For Avocado 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.

three chicken wraps on a board viewed from above with half a lime squeezed at the side and small bowls of bean salad and smashed avocado above
[feast_advanced_jump_to]

Why eat avocado?

Avocado is a tasty and creamy, super healthy fruit that can be mushed up into a dip or smothered onto toast in seconds.

A good stock of avocados also means that you can have fresh guacamole on tortillas everyday!! Whats not to love?

Avocados are known for their amazing, unique taste and texture and they are also extremely rich in nutrients and antioxidants. An average avocado contains plenty of healthy fats, folate, potassium and fibre. Folate is particularly important for metabolic function. Other foods contain folate but cooking will destroy nearly half of the folate content. Generally not an occurrence with avocados. Although you can bake avocados if the need takes you.

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
Bowl of mango salsa with some being scooped out on a tortilla crisp.
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
Chicken burritos with homemade chipotle sauce
Fajita Spiced Chicken Platter
Spicy fajita chicken salad served with rice.
Make this recipe
Fajita spiced chicken platter with avocado salad
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
chilli con carne in a bowl with cannellini beans and rice.

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
guacamole 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
three healthy paprika chicken wraps on a board with a bowl of guacamole in the background

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
breakfast on the go

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
homemade sushi rolls platter
📋 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
california rolls served on a black slate platter with a pair of chopsticks
📋 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
four pieces of sushi with slices of salmon and avocado on the top to mimic a dragon

How to cut avocado

The avocado can be quite tricky to cut if you've never done it before. The easiest way involves halving with a knife (moving around the stone). Then twist with your hands to separate the two halves. One half will have the stone stuck in the centre.

Next, carefully tap the stone with the blade of the knife so it sticks, then twist and the stone should move away from the flesh with the knife. Finally, with the avocado halves still within the skin, score the flesh with a knife and scoop out the cubed flesh with a spoon. 

How do you store avocado?

Keep ripe avocados in the fridge and unripe avocados on the side at room temperature. Wrap a cut avocado in cling film and keep in the fridge. If you can, leave the cut avocado in its skin and squeeze lemon or lime juice over any exposed flesh. Leftover avocado can also be pureed and frozen for up to 6 months.

How do you stop avocado going brown?

Avocado flesh oxidises very quickly once cut and exposed to the air (much like apple). In order to prevent the avocado from going brown squeeze lemon or lime juice over the exposed flesh. If making guacamole mix the citrus juice directly into the dip using around half a tablespoon of juice per avocado.

Can you eat avocado raw?

Avocado is usually eaten raw although it can be cooked. Baked avocado and eggs is a popular cooked avocado recipe. This is where the egg is cracked into half of an avocado and then baked until the egg is cooked through. However, its worth noting that the cooking process will reduce some of the fruits nutritional content.

Can you grow avocados yourself?

An avocado tree is a tropical plant and prefers a warm climate. However, it is possible to grow avocados in the UK. However, you need to grow the avocado plant inside or in a greenhouse and allow bees to pollinate the flowers. Do bear in mind that it can take 10 years for avocado trees to produce fruit! Check out this avocado trees article for more info on growing and caring for avocado plants.

About the avocado

The avocado (Persea Americana) is a fruit originating from Mexico, with evidence of avocado consumption dating back to 10,000BC. Avocados are classed as single-seeded berries as they grow on trees and are the matured ovary of a flower. They have a tough outer skin and contain a seed in the middle, much like a peach. The skin and seed make up about 33% of the whole weight of the avocado. More amazing avocado facts here!

Are avocados good for you?

Avocados have many benefits, here are a few reasons to include them in your diet:

  • Avocados are unique amongst other fruits and vegetables, in that they are much more nutrient dense and high in antioxidants. As well as providing antioxidants and dietary fibre, the avocado also contains healthy fats and so helps to promote a healthy lipid blood profile.
  • One half of an average avocado consists of: 114kcal, 5.9g carbohydrate, 0.2g sugar, 1.34g protein, 4.6g dietary fibre, 5.5mg sodium, 10.5g total fat and 6.7g monounsaturated fat. Amounts may vary depending on the size, season and ripeness of the fruit.
  • Avocado can be classed as a mediterranean-style food, although not traditionally part of the mediterranean diet. This is due to its high antioxidant, high fibre and and high monounsaturated fatty acid content. Therefore, the avocado may be able to claim the same health benefits as foods such as olive oil, oily fish, whole grains and other high fibre fruit and veg.
  • Avocados are also a farm to market food and require no processing, preservatives or taste enhancers. Their naturally tough skin reduces the need for packaging (and so plastics!!) and also provides some resistance against pests and disease.
  • The name of the avocado comes from the word 'ahuacatl', which is from the Nahuatl language spoken by the indigenous people of Mexico and El Salvador. The word itself refers to a part of the male anatomy that the shape of the avocado happens to resemble. The ancient Aztecs believed that the fruit helped to promote fertility. Funnily enough the fruit does contain high levels folate. Folate is important for metabolic pathways and cell division, which is essential in pregnancy when cells are dividing rapidly.

What does avocado taste like?

Avocado has a subtle, mild, creamy taste, which is very distinct. Avocado is mainly found in savoury dishes but is used in desserts in some parts of the world. Due to its creamy texture avocado is a great replacement for processed condiments such as mayonnaise. As the avocado is Mexican, its generally paired with Mexican flavours such as chilli and lime.

Avocado supply and demand

You may have noticed that avocados aren't cheap and prices are going up. This is all to do with the increase in demand for avocados in recent years. In addition, avocado growth requires huge quantities of water. Avocados are having a huge environmental, economical and social impact. Its worth bearing this in mind as we guzzle down our daily avocado fix. Find out more in the above link.

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:

The post Easy Recipes For Avocado appeared first on ProperFoodie.

]]>
https://properfoodie.com/easy-avocado-recipes/feed/ 0
Roasted Cauliflower Salad https://properfoodie.com/roasted-cauliflower-salad-lemon-herb-dressing/ https://properfoodie.com/roasted-cauliflower-salad-lemon-herb-dressing/#comments Mon, 19 Jul 2021 21:21:28 +0000 https://properfoodie.com/?p=8196 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. 👩🏻‍🍳...

Read More

The post Roasted Cauliflower Salad 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.

Quinoa and roasted cauliflower salad with lemon & herb dressing, served in a small bowl sat on a blue napkin.

👩🏻‍🍳 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:

Ingredients for making roasted cauliflower salad.

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.Collage of 4 images showing step by step how to make this this recipe for steps 1-4.
  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.Collage of 4 images showing step by step how to make this this recipe for steps 5-8.

💭 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

Can you eat raw cauliflower?

Yes you can eat cauliflower raw if you prefer. However, its not always advised as our digestives systems aren't able to breakdown the sugars as well as when its cooked. - You can read more about eating raw vegetables here.

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 roasted cauliflower 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.

Roasted Cauliflower salad with quinoa and lemon and herb dressing served in a small bowl with part of the larger mixing bowl visible

🍲 Other salad recipes

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

Quinoa and roasted cauliflower salad with lemon & herb dressing, served in a small bowl sat on a blue napkin.
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
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 286kcal

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

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.

]]>
https://properfoodie.com/roasted-cauliflower-salad-lemon-herb-dressing/feed/ 3
Frangipane mince pies https://properfoodie.com/frangipane-mince-pies/ https://properfoodie.com/frangipane-mince-pies/#comments Tue, 15 Dec 2020 00:39:07 +0000 https://properfoodie.com/?p=5514 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...

Read More

The post Frangipane mince pies 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.

Single mince pie on a plate with a frangipane topping and sprinkles of icing sugar falling down on top.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

The only thing better than mince pies is frangipane mince pies. With just a thin layer of pastry for the base and soft almond flavoured sponge for the lid these mince pies will definitely have you coming back for seconds.

The pastry is easy to mix together by hand and the frangipane can be whizzed up in a food processor in just 5 minutes. This simple, tried and tested recipe will ensure a perfect batch every time.

🍽 Equipment notes

Useful bits of equipment for making this recipe:

🥘 Ingredients

To make 24 frangipane mince pies you will need:

2 images of ingredients. The first showing ingredients for making the pastry and filling and the second showing ingredients for making the frangipane

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.

🔪 Step by step instructions

  1. Add the flour and cold butter to a large mixing bowl. Use your finger tips to rub the butter into the flour until a breadcrumb consistency is reached.
  2. Next add the ground almonds, icing sugar and orange zest to the bowl. Stir into the crumb until evenly mixed.
  3. Whisk one large egg 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.
  4. 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!four images showing how to make Easy Mince Pies, steps 1-4.
  5. Whilst the pastry is in the fridge, the frangipane can be made. Set up your food processor with the blade attachment and then add the butter and caster sugar.
  6. Turn on and blend together until creamy and lighter in colour.
  7. Next, crack one of the eggs into to processor and add a tablespoon of the ground almonds. Turn on and blend until the egg is fully combined. Repeat with the second egg.
  8. Remove the mixer bowl from the processor and take out the blade. 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.four images showing how to make frangipane for mince pies, steps 5-8..
  9. Once the pastry is well chilled, roll out on a floured work surface into a rough circle around 2-3mm thick. 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. 
  10. Lightly grease your mince pie tray and 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).
  11. 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.
  12. 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.four images showing how to make frangipane mince pies, steps 9-12

❓ Frequently asked questions

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 frangipane 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.

Frangipane mince pies lined up on a wire cooling rack with more pies in background on a plate.

🎄 Other Christmas recipes

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

Single mince pie on a plate with a frangipane topping and sprinkles of icing sugar falling down on top.
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
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 24 mince pies
Calories 288kcal

Equipment

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

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.

]]>
https://properfoodie.com/frangipane-mince-pies/feed/ 8
Easy Mince Pie Recipe https://properfoodie.com/cranberrymincepies/ https://properfoodie.com/cranberrymincepies/#comments Sun, 06 Dec 2020 23:43:14 +0000 https://properfoodie.com/?p=1541 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] 👩🏻‍🍳...

Read More

The post Easy Mince Pie Recipe 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.

A stack of homemade mince pies with star shapes cut out of the pastry lids.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Made with a light and crumbly pastry and flavoured with orange and cranberry, these easy mince pies will be the perfect addition to your Christmas table.

Theres no need for a food processor or mixer machine and this simple, tried and tested recipe will ensure a perfect batch every time. For an alternative why not try Frangipane mince pies.

🍽 Equipment notes

Useful bits of equipment for making this recipe:

  • To shape the mince pies: Deep cupcake tray (you can also use a shallow mince pie tray if you would prefer shallower mince pies with less filling)
  • For the pastry base: 8cm round cutter or one that is just slightly bigger than the holes in your baking tin (for the pastry base)
  • For the pastry lid: 7cm round fluted cutter or a round fluted cutter just slightly smaller than the holes in your baking tin. Plus a small star cutter if you wish to cut a star shape into the pastry lid.

🥘 Ingredients

To make 16 mince pies you will need:

A display of all the ingredients needed to make mince pies with text overlay labelling each ingredient.

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.

🔪 Step by step instructions

  1. 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.
  2. Next add the ground almonds, icing sugar and orange zest to the bowl. Stir into the crumb until evenly mixed.
  3. 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.
  4. 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!four images showing how to make Easy Mince Pies, steps 1-4.
  5. 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.
  6. 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. 
  7. 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
  8. To flavour your mincemeat with cranberries: Transfer the mincemeat to a bowl then stir in 2 tablespoons of cranberry sauce (optional).four images showing how to make Easy Mince Pies, steps 5-8.
  9. 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.
  10. 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.
  11. Place a lid on top of each pie and gently press down so the lid touches the top edges of the base.
  12. 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.four images showing how to make Easy Mince Pies, steps 9-12.

❓ Frequently asked questions

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.

A single mince pie on a small plate with a stack of mince pies on a cooling rack in the background.

🎄 Other Christmas recipes

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

A stack of homemade mince pies with star shapes cut out of the pastry lids.
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 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 16 Mince pies
Calories 220kcal

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

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.

]]>
https://properfoodie.com/cranberrymincepies/feed/ 8
Easy Christmas Cake Recipe https://properfoodie.com/chocolate-christmas-cake/ https://properfoodie.com/chocolate-christmas-cake/#comments Mon, 16 Nov 2020 18:23:28 +0000 https://properfoodie.com/?p=2869 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...

Read More

The post Easy Christmas Cake Recipe appeared first on ProperFoodie.

]]>

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, with my handy tip, the fruit can be soaked for just 15 minutes rather than overnight.

Fruit Christmas cake without icing sitting on brown paper, on a bronze cooling rack, with a slice taken

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Baking a Christmas cake can be quite a challenge, especially if you don't often find yourself making cakes. But hopefully, this simple Christmas cake guide can ease the burden and walk you through what to do at each stage. From plumping up the dried fruit to feeding your fruit cake to help keep it nice and moist. I'll also share my top tips for:

  • How to give a little boost to the flavour, with my secret ingredients, so even fruit-cake-haters will be asking for seconds.
  • How to make both a smaller 6 inch (15cm) cake or larger 8 inch (15cm) cake
  • How to line a cake tin.
  • How to make sure the outer edges of your Christmas cake don't burn in the oven.
  • How to speed up the process of soaking the dried fruits.
  • How to make the cake mixture without a mixing stand or machine.
  • How to ice and decorate your cake.

⏰ When to make your cake

No need to panic if its already December and you have yet to make your Christmas cake. This easy Christmas cake recipe tastes amazing whether its made the week before or several weeks before Christmas.

Its usual to make Christmas cake at the start of November. Allowing time for the fruit cake to rest and for the flavours to really develop. The extra time means you can also feed your cake. This involves skewering the baked fruit cake all over and drizzling over extra alcohol each week. Not only does this boost the flavour but it also helps to preserve and results in a nice moist cake.

However, if you are making this cake last minute - fear not. Feeding with alcohol is not essential and your cake will still be full of flavour.

🍽 What equipment will I need?

Equipment for making the cake:

  • 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

Equipment for icing the cake

🥘 Ingredients

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

A display of all the ingredients needed to make a Christmas cake with text overlay labelling each ingredient.

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.

🎂 How to line a cake tin

This recipe is enough for one 8 inch (20cm) cake tin or two 6 inch (15cm) tins. So you can have the option to make one large cake or two small 6 inch Christmas cake (half the recipe for one small cake). Lining a cake tin is always the same no matter what the size.

For a Christmas cake its usual to double line the inside of the tin with baking paper. This is due to the amount of baking time. The extra paper helps to prevent the edges from burning. For ease I fold the paper in half before measuring and cutting.....

  1. For the tin base; fold your paper in half and then draw around the tin. You can use the inside base if your tin is slotted. Cut out to create two circles of the same size. 
  2. For the tin sides; cut a length of paper that is a little longer than the circumference of your tin. Fold this in half length ways and then fold the edge up by 2-3 cm.
  3. On the 2-3cm folded edge cut diagonally up to the fold every 3cm:
  4. Place one of the base circles in the bottom of the tin and then insert the side paper with the cut edge facing down. The diagonal cuts will overlap each other. Then place the second paper circle over the top of this to complete the lining. Four images showing how to line a cake tin step by step.

Note: the above tin also has newspaper wrapped around the outside of the tin, secured with string. This is for an extra layer of insulation to make doubly sure that the cake doesn't burn. In most cases this isn't necessary but the option is there if you want to be absolutely sure that the edges won't burn.

🔪 Step by step instructions

Note: This recipe is enough to make one 8 inch cake. If you would like to make a smaller 6 inch cake then either divide this recipe between two 6 inch cake tins or half the recipe to make just one 6 inch cake.

  1. 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.
  2. 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.
  3. In a second large mixing bowl add the flour, ground almonds, cocoa powder, mixed spice and bicarb of soda. Mix together well.
  4. Next pour the melted butter, sugar and treacle into the flour mixture and stir together well.four images showing how to make Christmas cake step by step for instructions 1-4.
  5. 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.
  6. Once all the egg is combined, stir in the soaked fruits.
  7. 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.
  8. 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.four images showing how to make Christmas cake step by step for instructions 5-8.
  9. 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).

🍰 Icing your Christmas cake

To help keep the fruit cake preserved until Christmas and to stick with the traditional flavours I always cover my cake with a layer of ready to roll marzipan and then a layer of ready to roll white fondant icing. Both the icing and marzipan are held in place with melted apricot jam.

To make this process easier place a blob of melted apricot jam in the centre of a silver cake board and position your Christmas cake in the middle. A cake turntable can also be helpful, but not necessary.

If your cake has a slight rise in the middle; use a cake leveller or a serrated knife and your best judgement to slice off the top of the raised part. The whole cake can then be turned upside down and the flat bottom now becomes the top.

  1. Soften both the fondant icing and marzipan by kneading well. Roll both into circles, 2-3mm thick. Melt the apricot jam in a small pan and then allow to cool slightly. Use a pastry brush to paste the jam all over the surface of the cake. Lift the marzipan up with a rolling pin and then position over the top. Stretch the 'skirt' of the marzipan out slightly and then back in, to tuck in evenly. Then use a knife to score and remove the excess.
  2. Paint over a further layer of jam and repeat the process with the icing. At this stage an icing smoother can be used to remove any lumps and smooth off the icing.
  3. Decorate the cake. I like to make sugared pecans and chocolate stars. They are so simple to make but look so effective.
  4. Use icing sugar mixed with water to position the sugared pecans and then balance the chocolate stars in between and on top of the pecans.Four images showing how to ice and decorate a Christmas cake step by step for instructions 1-4

❓ Frequently asked questions

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.

If you want to keep it longer than this, I would only freeze fruit cake if it has not yet been iced. The icing will not freeze and defrost well. If your cake is still un-iced then wrap well in two layers of cling film and place in the freezer for up to 6 months. To defrost leave out on the side over night.

Fruit Christmas cake without icing sitting on brown paper, on a bronze cooling rack, with orange zest and a gold spoon in background.

🍰 Other easy baking recipes

Not sure about taking on a full Christmas cake? Why not start small and try Christmas Cake muffins instead? Or how about something even more chocolatey and far less fruity: chocolate brownies recipe or brownie chocolate muffins. Or for a real Christmassy treat why not try roast chestnuts at home!

If you're looking for a bake that is completely different then why not try lemon drizzle cake, bakewell tart, apple crumble, plum and rhubarb crumble, banana bread, Banana cake, Yorkshire parkin or sticky apple treacle tart.

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

Fruit Christmas cake without icing sitting on brown paper, on a bronze cooling rack, with a slice taken
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
Cook Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Servings 12 people (One 8 inch cake)
Calories 512kcal

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

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.

]]>
https://properfoodie.com/chocolate-christmas-cake/feed/ 27
Cinnamon Swirls https://properfoodie.com/cinnamon-swirls/ https://properfoodie.com/cinnamon-swirls/#respond Thu, 12 Nov 2020 22:18:57 +0000 https://properfoodie.com/?p=16341 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]...

Read More

The post Cinnamon Swirls 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.

Baked cinnamon swirls stuck together in two side by side rows with icing on the top and one roll broken off with a bite taken.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

These rather impressive looking cinnamon swirls are actually really easy to make. With a foolproof method and 10 minute dough recipe that produces soft and fluffy rolls every time.

You don't need a bread machine and theres no need to activate the yeast before adding it to the flour. This is a simple method of adding wet ingredients to dry and bringing it all together into the most perfect and fluffy cinnamon swirls.

🥘 Ingredients

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

Ingredients needed to make nine cinnamon swirls, all lined up side by side in individual bowls

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.

🔪 Step by step instructions

  1. Melt the butter and milk over a low heat in a small pan.
  2. In a large mixing bowl stir together the flour, caster sugar, yeast and salt.
  3. Gradually pour the melted butter and milk into the dry ingredients. Stir well between each addition to eventually form a dough.
  4. Turn the dough out onto a clean floured work surface. Knead for 2-3 minutes until it starts to feel smooth and less sticky.4 images showing steps 1-4 for making Cinnamon rolls: 1. Melt butter into milk in a pan, 2. mix flour, caster sugar, yeast and salt, 3. pour pan mixture into dry ingredients and form a dough, 4. Turn out and knead dough.
  5. Place the dough in an oiled bowl and cover.
  6. 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.
  7. Meanwhile mix together the dark brown sugar and cinnamon. Put to one side.
  8. 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.4 images showing steps 5-8 for making Cinnamon rolls: 5. Place dough in oiled bowl and cover, 6. leave to rise to double in size, 7. mix cinnamon and dark brown sugar, 8. roll out dough into rectangle 2-3 mm thick.
  9. Use the back of a spoon to spread the softened butter over the surface of the rolled out dough.
  10. Next sprinkle the cinnamon sugar over the buttered dough and gently push into the butter with your fingertips,
  11. Roll up the dough starting from the short side. Roll nice and tight.
  12. 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.4 images showing steps 9-12 for making Cinnamon Swirls: 9. spread butter on rolled out dough, 10. sprinkle cinnamon sugar over butter, 11. Roll up, 12. slice into 9 even swirls.
  13. 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.
  14. 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.2 images showing steps 13 & 14 for making Cinnamon rolls: 13. Place swirls in baking tin, 14. Bake until golden brown

❓ Frequently asked questions

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?

Theres nothing better than fresh cinnamon swirls first thing in the morning. However, you'd have to get up super early to achieve this if making from scratch. Thankfully this recipe can be made the night before, so no need to get up at the crack of dawn.

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.

Baked cinnamon swirls stuck together in two side by side rows of three. Golden brown and lying on top of brown paper.

🍰 Other easy baking recipes

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

Baked cinnamon swirls stuck together in two side by side rows with icing on the top and one roll broken off with a bite taken.
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
Cook Time 25 minutes
dough rising time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 9 Swirls
Calories 440kcal

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

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.

]]>
https://properfoodie.com/cinnamon-swirls/feed/ 0
How To Roast Chestnuts https://properfoodie.com/how-to-roast-chestnuts/ https://properfoodie.com/how-to-roast-chestnuts/#respond Sun, 25 Oct 2020 17:13:10 +0000 https://properfoodie.com/?p=16203 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]...

Read More

The post How To Roast Chestnuts 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.

Bowl of roasted and peeled chestnuts with autumnal leaves lining the bowl.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Roasted chestnuts are as traditional as you can get when it comes to Christmas and food. There is something so delightful and christmassy about the woody, smokey smell that only roasted chestnuts create.

If you have ever wanted to roast your own chestnuts or wondered how to roast chestnuts then this step by step, easy recipe is for you. And by the way....its super simple!

🥘 Ingredients

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

Ingredients for roast chestnuts: Bowl of chestnuts with shells on.

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.

🔪 Step by step instructions

  1. 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. Then turn over and do the same on the other side.
  2. 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.
  3. Drain the nuts and transfer to a tray then place in a preheated oven (200°C/392°F) and roast for 15 minutes.
  4. Remove the nuts from the oven and transfer to a bowl. Cover with a towel and leave for 10 minutes to continue steaming.Images of how to roast chestnuts for steps 1-4: 1. slice a cross into the shells, 2. place chestnuts in a pan with boiling water and simmer for 5 minutes, 3. transfer nuts to a tray and roast for 15 minutes, 4. leave to steam in a bowl covered with a towel.
  5. Uncover the bowl after 10 minutes and check that the shells are starting to open.
  6. Peel and remove the shells, discarding any that won't peel or that appear to be bad.Images of how to roast chestnuts for steps 5-6: 5. Uncover chestnuts and check shells have started to open. 6. Peel and remove the shells discarding and that won't de-shell or that appear to be bad.

💭 Expert tips

  • Score a cross in both sides of the chestnut shell. This ensures that the water gets in all around the nut and fully steams once in the oven. This will help when peeling.
  • When scoring in the crosses make sure to cut all the way through the shell and reach the kernel.
  • Once roasted, transfer the chestnuts to a bowl and cover immediately to trap the heat and continue the steaming process.

❓ Frequently asked questions

How to serve?

Roasted chestnuts are a fantastic snack and great to nibble on just as they are. Serve with the shells on or off and place in a brown paper bag for that extra touch of authenticity.

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 peel the nuts.

How long do chestnuts last?

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 you do with roasted 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 roast pumpkin soup recipe.

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

Bowl of roasted and peeled chestnuts with autumnal leaves lining the bowl.
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
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 392kcal

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.

]]>
https://properfoodie.com/how-to-roast-chestnuts/feed/ 0
Chilli Garlic Prawns Starter https://properfoodie.com/honey-glazed-griddled-prawns/ https://properfoodie.com/honey-glazed-griddled-prawns/#comments Sun, 10 Apr 2022 16:47:03 +0000 https://properfoodie.com/?p=2815 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....

Read More

The post Chilli Garlic Prawns Starter appeared first on ProperFoodie.

]]>
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.

Chilli garlic prawns skewered on cocktail sticks with pan fried strips of courgette.
[feast_advanced_jump_to]

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:

Ingredients for making chilli garlic prawns starter.

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.Four images showing how to make chilli garlic prawns starter for steps 1-4.
  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.Four images showing how to make chilli garlic prawns starter for steps 5-8.
  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

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.

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.

Honey, chilli and garlic king prawns skewered on cocktail sticks with pan fried courgette.

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

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

Chilli garlic prawns skewered on cocktail sticks with pan fried strips of courgette.
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
Cook Time 10 minutes
Total Time 1 hour
Servings 15 cocktail sticks
Calories 55kcal

Equipment

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.

]]>
https://properfoodie.com/honey-glazed-griddled-prawns/feed/ 8
Sugared Pecans and Chocolate Stars https://properfoodie.com/sugared-pecans-chocolate-stars/ https://properfoodie.com/sugared-pecans-chocolate-stars/#comments Mon, 21 Nov 2016 09:00:53 +0000 https://properfoodie.com/?p=2857 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...

Read More

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

]]>
jump-to-recipe-button

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.

chocolate-christmas-cake-decorations

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

sugared pecans in jars

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.

properfoodie christmas cake with chocolate decor and sugared pecans

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.

white chocolate star decorations

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


📖 Recipe

sugared pecans just out of the oven
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
Servings 2 medium jars of nuts and 2-3 trays of chocolate shapes

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.

sugared-pecans-and-chocolate-stars

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

]]>
https://properfoodie.com/sugared-pecans-chocolate-stars/feed/ 6
Beetroot Hummus https://properfoodie.com/beetroot-hummus/ https://properfoodie.com/beetroot-hummus/#comments Sat, 07 Jul 2018 15:42:09 +0000 https://properfoodie.com/?p=7013 AD FEATURE FOR ENGLISH PROVENDER 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...

Read More

The post Beetroot Hummus appeared first on ProperFoodie.

]]>
AD FEATURE FOR ENGLISH PROVENDER

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.

Baby beetroot hummus

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 🙂

Baby beetroot hummus

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.

beetroot hummus with shredded beetroot

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.

sweet pickled beetroot hummus

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 . . .

beetroot hummus

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.

beetroot hummus with horseradish and creme fraiche dressing

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

Happy dipping!

 15 minutes to make recipeunder 100 calories recipeVegetarian recipeGluten free recipe

📖 Recipe

Baby beetroot hummus
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
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 People
Calories 59.6kcal

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.

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

beetroot hummus with horseradish creme fraiche dressing

The post Beetroot Hummus appeared first on ProperFoodie.

]]>
https://properfoodie.com/beetroot-hummus/feed/ 4
Fig Jam https://properfoodie.com/fig-jam/ https://properfoodie.com/fig-jam/#comments Mon, 24 Sep 2018 10:52:33 +0000 https://properfoodie.com/?p=7565 Soft & delicate fig jam recipe with nutty, crunchy seeds & a squeeze of tangy lemon 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....

Read More

The post Fig Jam appeared first on ProperFoodie.

]]>
Soft & delicate fig jam recipe with nutty, crunchy seeds & a squeeze of tangy lemon

Fig jam

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.

figs

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.

Fig 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 and croissants

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.

Fig jam

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 35mmKitchenCraft 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.

Fig jam and croissants

30 minutes to makeunder 100 calories recipeVegetarian recipeGluten free recipe

📖 Recipe

Fig jam
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
Cook Time 25 minutes
Total Time 30 minutes
Servings 16 servings (50g/serving)
Calories 56.7kcal

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. 

Nutrition

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

PIN FOR LATER

Simple fig jam

The post Fig Jam appeared first on ProperFoodie.

]]>
https://properfoodie.com/fig-jam/feed/ 1
Baileys Coffee https://properfoodie.com/baileys-irish-cream-with-coffee/ https://properfoodie.com/baileys-irish-cream-with-coffee/#comments Mon, 10 Dec 2018 19:58:07 +0000 https://properfoodie.com/?p=8166 Baileys coffee made with Baileys Irish Cream! 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! [feast_advanced_jump_to] ☕ Why make this recipe? Baileys Irish cream is one of my favourite...

Read More

The post Baileys Coffee appeared first on ProperFoodie.

]]>
Baileys coffee made with Baileys Irish Cream! 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!

Baileys coffee made with Baileys Irish Cream

[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.
Baileys coffee - properfoodie - Debbie Jones

💭 Frequently asked questions

How much baileys to add to a baileys coffee

The standard shot size for a measure of Baileys is 50ml (double measure), 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.

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. Christmas wouldn't be Christmas without Baileys Irish Cream. I usually take mine on the rocks or even with crushed ice, whilst I'm busy wrapping presents or making one of my Christmas recipes.

Other Christmas recipes

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

Baileys latte
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
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 people
Calories 284kcal

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)

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.

]]>
https://properfoodie.com/baileys-irish-cream-with-coffee/feed/ 2
Christmas soup: celeriac and potato https://properfoodie.com/christmas-soup-celeriac-hazelnut/ https://properfoodie.com/christmas-soup-celeriac-hazelnut/#comments Mon, 10 Dec 2018 22:38:10 +0000 https://properfoodie.com/?p=8187 Festive homemade Celeriac and potato Christmas soup topped with hazelnuts, truffle oil and a cranberry and brie crouton 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...

Read More

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

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

Celeriac soup

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.

Christmas soup - properfoodie

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

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.
Celeriac and Potato Christmas Soup_Debra Jones

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:

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

📖 Recipe

Celeriac soup
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
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 people
Calories 209kcal

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

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.

]]>
https://properfoodie.com/christmas-soup-celeriac-hazelnut/feed/ 1
Spicy Chicken Soup (/leftover turkey soup) https://properfoodie.com/spicy-chicken-soup/ https://properfoodie.com/spicy-chicken-soup/#comments Thu, 13 Dec 2018 18:23:55 +0000 https://properfoodie.com/?p=8216 A delicious, spicy chicken soup crammed full of Indian spices, off-set by the sweetness of vine tomatoes and cooling creme fraishe. 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...

Read More

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

]]>
A delicious, spicy chicken soup crammed full of Indian spices, off-set by the sweetness of vine tomatoes and cooling creme fraishe. 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!!

split pea and spicy chicken soup

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.

Yellow split pea 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.

chicken and split pea soup recipe

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.

yellow split pea and spicy chicken 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.

spicy chicken and split pea 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:

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

📖 Recipe

split pea and spicy chicken soup
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
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 470kcal

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.

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.

]]>
https://properfoodie.com/spicy-chicken-soup/feed/ 2
Green Bean Almondine https://properfoodie.com/green-bean-almondine/ https://properfoodie.com/green-bean-almondine/#respond Thu, 22 Aug 2019 12:21:09 +0000 https://properfoodie.com/?p=10523 Meet your new favourite side dish. It sounds so fancy but it is such a simple recipe for green beans and almonds. Crisp green bean almondine is an easy side dish made extra special with the addition of buttery, pan fried almonds! You are going to love eating your greens with these delicious and crispy...

Read More

The post Green Bean Almondine appeared first on ProperFoodie.

]]>
Meet your new favourite side dish. It sounds so fancy but it is such a simple recipe for green beans and almonds. Crisp green bean almondine is an easy side dish made extra special with the addition of buttery, pan fried almonds! You are going to love eating your greens with these delicious and crispy green beans with almonds.

Green bean almondine

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 with almond garnish

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

Green bean almondine in the pan

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.add water to green beans and simmer
  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.place blanched green beans in iced water to stop cooking process
  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.add flaked almond to butter
  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.squeeze over juice from half a lemon
  5. Drain the green beans from the iced water. Add to the pan and toss with the buttered almonds.add blanched green beans into the butter and almond mix
  6. Stir in some fresh dill and season. Then serve immediately.add fresh dill

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.

green bean almondine side dish

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.

Green bean almondine with buttery almonds

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

 Recipe low in carbshigh in nutrients recipegluten free recipe

📖 Recipe

green bean almondine
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
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 182.6kcal

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.
    add water to green beans and simmer
  • 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.
    place blanched green beans in iced water to stop cooking process
  • 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 flaked almond to butter
  • 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.
    squeeze over juice from half a lemon
  • 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.
    add fresh dill

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

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 surely must be it!

The post Green Bean Almondine appeared first on ProperFoodie.

]]>
https://properfoodie.com/green-bean-almondine/feed/ 0
Cauliflower soup https://properfoodie.com/cauliflower-soup/ https://properfoodie.com/cauliflower-soup/#respond Fri, 15 Nov 2019 14:40:54 +0000 https://properfoodie.com/?p=11419 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...

Read More

The post Cauliflower soup appeared first on ProperFoodie.

]]>
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.

Cauliflower soup recipe

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.

healthy 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
easy cauliflower soup

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 caramelisedfrying chopped garlic and shallots in oil
  3. Next, add the cauliflower florets and half a teaspoon of ground nutmeg.adding cauliflower florets to the fried shallots
  4. Then pour in 450ml of veg stock and 300ml of semi skimmed milk. adding stock to the pan adding semi skimmed milk to the pan
  5. Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft. soup brought to the boil and covered with a lid
  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. cooked soup transferred to a food processor soup blended until smooth
  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.soup served and seasoned
  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.

creamy cauliflower soup

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.

Cauliflower soup without cream

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:

📖 Recipe

cauliflower soup
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
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 114.7kcal

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
    frying chopped garlic and shallots in oil
  • Next, add the cauliflower florets and half a teaspoon of ground nutmeg.
    adding ground nutmeg to the soup pan
  • Then pour in 450ml of veg stock and 300ml of semi skimmed milk.
    adding semi skimmed milk to the pan
  • Gently bring the soup to the boil and then cover and simmer for 20 minutes or until cauliflower is soft.
    soup brought to the boil and covered with a lid
  • Transfer the contents of the pan to a processor and blend until smooth.
    cooked soup transferred to a food processor
  • 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.
    soup blended until smooth
  • Return the soup to the pan to reheat if necessary, then taste and season.
    soup served and seasoned
  • 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.
Nutritional info cauliflower soup

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

Creamy cauliflower soup recipe

The post Cauliflower soup appeared first on ProperFoodie.

]]>
https://properfoodie.com/cauliflower-soup/feed/ 0
Chocolate Muffins https://properfoodie.com/chocolate-muffins/ https://properfoodie.com/chocolate-muffins/#comments Mon, 23 Dec 2019 15:49:17 +0000 https://properfoodie.com/?p=11735 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.   This is the best brownie...

Read More

The post Chocolate Muffins appeared first on ProperFoodie.

]]>
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.  

Chocolate muffins

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 🙂 

Bun in the oven baby announcement

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.

Easy brownie recipe

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.

Brownie cakes

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. cubed butter and cooking chocolate in a bowl
  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.butter and chocolate melted in a bowl
  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.whisking together eggs and sugar - known as a sabayon
  4. Next pour the melted chocolate into the sabayon and stir in well.stirring melted chocolate into the whisked sugar and eggs
  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.folding flour and cocoa into the brownie mix
  6. Add the white chocolate chips and stir in well to distribute evenly.stirring white chocolate chips into brownie mix
  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.spooning browning mix into 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.chocolate muffins fresh out of the oven
  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. mascarpone cheese, cream and vanilla in a bowl
  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.piping mascarpone cream onto chocolate muffins

  3. Dust with cocoa powder and serve.

Frequently asked questions about brownie chocolate muffins

How do you make gooey chocolate muffins?

To make your chocolate 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 chocolate 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.

Other cake and muffin recipes you might like:

 1 hour to produce recipevegetarian recipeunder 400 calories recipeChristmas Recipe

📖 Recipe

chocolate brownie muffins
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
Cook Time 25 minutes
Total Time 1 hour
Servings 16 muffins
Calories 361.2kcal

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.
    cubed butter and cooking chocolate in a bowl
  • Place melted chocolate to one side to cool slightly
    butter and chocolate melted in a bowl
  • 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.
    whisking together eggs and sugar - known as a sabayon
  • Next pour the melted chocolate into the sabayon and stir in well.
    stirring melted chocolate into the whisked sugar and eggs
  • 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.
    folding flour and cocoa into the brownie mix
  • Add the white chocolate chips and stir in well to distribute evenly.
    stirring white chocolate chips into brownie mix
  • 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.
    spooning browning mix into 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.
    chocolate muffins fresh 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.
    mascarpone cheese, cream and vanilla in a bowl
  • 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.
    piping mascarpone cream onto chocolate muffins
  • Dust with cocoa powder and serve.

Video

Notes

Nutritional info chocolate muffins

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

chocolate muffins made with a chocolate brownie recipe and topped with vanilla mascarpone cream

The post Chocolate Muffins appeared first on ProperFoodie.

]]>
https://properfoodie.com/chocolate-muffins/feed/ 4
Pear Chutney https://properfoodie.com/spiced-pear-cider-christmas-chutney/ https://properfoodie.com/spiced-pear-cider-christmas-chutney/#comments Mon, 10 Jan 2022 23:54:29 +0000 https://properfoodie.com/?p=5424 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...

Read More

The post Pear Chutney appeared first on ProperFoodie.

]]>
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.

Homemade pear chutney in a small jar with the lid off and a spoonful of chutney to the side.
[feast_advanced_jump_to]

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:

Ingredients to make homemade pear chutney.

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.4 step by step images showing how to make pear chutney for steps 1-4.
  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.2 step by step images showing how to make pear chutney for steps 5-6.
  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.

💭 Expert tips

  • 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.

❓ Frequently asked questions

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.

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.

A small jar filled with homemade chutney with a larger jar of chutney in the background.

Other Christmas recipe ideas

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

Homemade pear chutney in a small jar with the lid off and a spoonful of chutney to the side.
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
Cook Time 30 minutes
Total Time 1 hour
Servings 10 110ml jars
Calories 200kcal

Equipment

  • 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

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.

]]>
https://properfoodie.com/spiced-pear-cider-christmas-chutney/feed/ 16
Christmas Cake Muffins with Sugared Pecans https://properfoodie.com/christmas-cake-muffins/ https://properfoodie.com/christmas-cake-muffins/#comments Mon, 28 Nov 2016 09:00:20 +0000 https://properfoodie.com/?p=2956 With my Christmas cakes made and all safely tucked away in tins, I feel a little bit cheated that I now have to wait for a slice after all that hard work. So this year, as a way to have my cake and eat it too; I've made Christmas cake muffins! And I'm really quite...

Read More

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

]]>
With my Christmas cakes made and all safely tucked away in tins, I feel a little bit cheated that I now have to wait for a slice after all that hard work. So this year, as a way to have my cake and eat it too; I've made Christmas cake muffins! And I'm really quite pleased with these little cups of festive goodness. Not only can I enjoy a little treat in the lead up to Christmas but I can also check my Christmas cake recipe and make sure I'm happy with this years batch.

christmas cake muffins iced

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.

christmas cake muffins

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.

Christmas muffins iced

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

christmas cake muffins
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
Cook Time 35 minutes
Total Time 1 hour 15 minutes

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.

Christmas cake muffins topped with icing and homemade sugared pecans and chocolate stars | ProperFoodie

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

]]>
https://properfoodie.com/christmas-cake-muffins/feed/ 29
Fig and Apple Chutney with balsamic vinegar https://properfoodie.com/fig-apple-balsamic-chutney/ https://properfoodie.com/fig-apple-balsamic-chutney/#comments Fri, 09 Dec 2016 18:18:28 +0000 https://properfoodie.com/?p=3045 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...

Read More

The post Fig and Apple Chutney with balsamic vinegar appeared first on ProperFoodie.

]]>
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 tips for handling and sealing sterilised jars.

Featured ad for Marigold

fig and apple chutney with cheese

[feast_advanced_jump_to]

Theres something so sophisticated and decadent about dotting cheese and biscuits with a good dollop of chutney. The best chutney is sweet and tangy all at the same time, which helps to cut through the strong cheese. Figs and balsamic lend themselves perfectly to this task. The seedy figs and dark vinegar also create a chutney with a stunning, deep purple colour and a slight crunch as you bite through it. Delicious.

Figs, by the way, also do exceedingly well in a sweet and sticky homemade fig jam. Or if you're after a different flavoured chutney try my spiced pear and cider chutney.

Fig, apple and balsamic chutney in a bowl

🍽 What equipment do I need?

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

🥘 Ingredients

Full ingredients & instructions in recipe card below: Jump to Recipe Card

Preparing the ingredients for the recipe is pretty straight forward. Its mainly a lot of chopping before everything is piled into one pan and simmered for around 30 minutes. To make 10 small jars or 6 large jars of fig chutney you will need the following:

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

Note: I usually leave the skin on the apples as its easier and quicker 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 it just depends on your taste and if you would prefer chunky chutney (skin on) or smoother chutney (skin off)

♨️ Sterilising jars

To sterilise my 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.

🔪 Instructions

To make the fig chutney:

  1. In a large pan heat the oil. Add the onions and gently cook until soft and slightly caramelised.chopping onions with a non slip board
  2. Next add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar.Slicing figs
  3. Then add 2 teaspoon mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar. Stir well.chopped figs and apples cooking in a large pan
  4. Bring everything the boil and then turn down the heat and simmer for 30-45 minutes. Check and stir occasionally.
  5. 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:

  1. Transfer to a bowl and chill if desired.

If storing in jars:

  1. Sterilise your clean jars either in the dishwasher or in the oven for 5 minutes at 150°C/300°F.
  2. 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.fig chutney in jars

❓ Frequently asked questions

How do I preserve fig and apple chutney?

As 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. In this case I've added vinegar instead. In terms of this particular recipe the 400ml of vinegar and 350g of sugar should be enough to preserve the chutney for at least 6 months. This is assuming that both vinegars have an acetic acid content of at least 5% and that the chutney is brought to boiling point during cooking and kept there for 30 minutes.

How do I seal the jars?

The chutney should also be transferred to sterilised jars (see above for sterilisation process) whilst it is still hot and jars should be sealed immediately. As the chutney cools a vacuum will form, pulling the lid in nice and tight.

How 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. If it 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.
This seal check and the sterilising of the jars in the oven should be enough to ensure the chutney stores well in the cupboard for 6 months. - Have a read of these preserving guidelines for more advice on storing chutneys/jams.
Once opened, after proper sealing, refrigerate and eat within 1 month.

💭 Top tips with Marigolds

  1. Surprisingly a Marigold glove can come in quite handy when you have a lot to chop. I tend to find that my chopping board wanders off or spins around when I'm chopping. However, pop a marigold glove under the board and problem solved.rubber glove under a chopping board to stop it slipping
  2. Marigolds are also particularly useful when it comes to handling and sealing hot jars. I usually sterilise my jars in a low oven and then transfer the hot chutney straight to the heated jars. The process of getting the chutney into the jar and getting the lids screwed on tight can be tricky when the jars and chutney are so hot. However, pop on a pair of Marigolds and your hands are automatically protected from the heat. In addition, the rubber glove provides extra grip so you can ensure the lids of the jars are screwed on super tight.using marigold gloves to tighten lids on chutney jars

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

📖 Recipe

Fig and apple chutney with cheese and biscuits
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
Cook Time 45 minutes
Total Time 1 hour
Servings 10 110ml jars
Calories 47.1kcal

Equipment

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.
    chopping onions with a non slip board
  • Next add the chopped apples and figs. Sprinkle over the sugar and stir together well to dissolve the sugar.
    Slicing figs
  • Then add 2 teaspoon mixed spice, ½ teaspoon nutmeg, ½ teaspoon cinnamon, 150ml red wine vinegar and 250ml balsamic vinegar. Stir well.
    chopped figs and apples cooking in a large pan
  • 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.
    fig chutney in jars
  • 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.
    using marigold gloves to tighten lids on chutney jars

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.
nutritional info fig and apple chutney

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

Please note that the above post contains affiliate links, which means if you 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.  I will only ever link to and promote products that I have tried and tested myself. See my privacy policy and disclosure statement for further details.

The post Fig and Apple Chutney with balsamic vinegar appeared first on ProperFoodie.

]]>
https://properfoodie.com/fig-apple-balsamic-chutney/feed/ 27
Cucumber Canapes with Prawns https://properfoodie.com/cucumber-canapes-with-prawns/ https://properfoodie.com/cucumber-canapes-with-prawns/#respond Fri, 04 Oct 2019 12:24:07 +0000 https://properfoodie.com/?p=10808 Create a classic easy finger food by making these cucumber canapes with prawns! These fancy appetisers are easy to prepare with a refreshing tzatziki filling, flavourful prawns and vibrant herb topping. Serve these for a party and your guests will be asking you for the recipe. These delicious cucumber appetizers are an easy pre dinner...

Read More

The post Cucumber Canapes with Prawns appeared first on ProperFoodie.

]]>
Create a classic easy finger food by making these cucumber canapes with prawns! These fancy appetisers are easy to prepare with a refreshing tzatziki filling, flavourful prawns and vibrant herb topping. Serve these for a party and your guests will be asking you for the recipe.

cucumber and prawns

These delicious cucumber appetizers are an easy pre dinner canape. They can be made ahead time to keep your guests happy, while you get on with the rest of the cooking.  Prawn appetizers like this are a clasic party food and make a delicious starter for an elegant dinner too.

I find cold appetizers are always the easiest to serve up, when you have other foods to prepare in the kitchen. You know they are ready to go in advance and theres no need to mess about heating them up when people start to arrive. Simply set them out on the table (perhaps with a pitcher of Rose Sangria) for your guests to enjoy. What could be easier?

What are canapes?

Typically, a canape is an appetizer or hors d’oeuvre consisting of a topping (usually savoury) on a small piece of bread, a pastry, or a cracker. In the case of cucumber canapes, the cucumber itself acts as the vessel for the topping⁠—perfect for low carb appetizers. Plus, these are cold appetizers, meaning you don’t have to stress about preparing them once your guests arrive. Just set them out to enjoy!

Canapes are an attractive and convenient way to allow guest to keep their appetite in check before a main meal. They're perfect for bringing your guests together in one location and keeping them happy whilst you prepare the main course and table setting elsewhere.

Prawn starters are quite a popular option as they can be served hot or cold and aren't overly filling. For an easy to make hot prawn starter try these honey glazed griddle prawns. For some inspiration for serving prawns in a main meal have a look at my salmon and prawn linguine, Chinese prawns recipe or easy pad Thai noodles.

cucumber and prawn cups

What do I need to make cucumber canapes?

Cucumber canapes require very few ingredients to make. This cucumber and prawn appetizer uses common ingredients and comes together in no time! To make prawns or shrimp in cucumber cups you will need:

  • 125g of prawns or shrimp (raw or cooked)
  • ½ tablespoon oil for cooking prawns
  • Salt and pepper
  • 2 whole cucumbers
  • 125g of Greek style, full fat yogurt
  • Juice of half a lemon
  • ¼ teaspoon garlic granules
  • Handful of finely chopped mint leaves
  • Variety of extra herbs for toppings (I used dill, mint and chives)

cucumber shrimp canapes

How to make cucumber canapes with prawns

  1. If using pre cooked prawns or shrimp go straight to step 3. Before making this cold appetizer recipe you will need to cook and chill the raw prawns. Place a pan on a medium heat and add half a tablespoon of oil. When the oil is hot place the prawns in the pan. Season with salt and pepper and cook the prawns for 1 minute on each side until bright pink.
  2. Remove from the pan and leave to cool. When completely cool chill in the fridge for at least 20 minutescooking shrimp
  3. Use a vegetable peeler to roughly peel the cucumbers. This doesn’t have to be perfect, a few strips of green skin left behind can add a nice effect to the finished prawn starter.roughly peel the cucumber
  4. Slice off and discard either end of the cucumbers then cut up into inch thick pieces. Each piece will become a cucumber canape cup.
  5. Use a melon baller to hollow out the seeds from the centre of each cucumber cup. You may also need to use a knife if you can’t get deep enough with the melon baller. Be careful not to go all the way through to the other side.use a melon baller and knife to hollow out the cucumber
  6. In a small bowl mix together the yogurt, lemon juice, garlic granules and finely chopped mint leaves to make a tzatziki filling. Season with salt pepper and mix in well. Taste and adjust as necessary.mix together yogurt, lemon juice, garlic granules and mint
  7. Transfer the tzatziki filling to a piping bag or a pouring jug. Line up the cucumber cups and carefully fill each cup with the tzatziki. Don’t fill all the way to the top, but leave a small gap, as the level of the filling will rise when the prawns and herbs are addedfill cucumber cups with yogurt sauce
  8. Place a chilled prawn over the lip of each cup with the head end in the filling and the tail end hanging outside of the cupplace the prawns over the lip of the cups
  9. Top with herbs and then servedecorate with herbs

TIP: These gourmet appetizers can be made a few hours ahead of time and stored in the fridge until needed. To ensure they keep at their best, leave off the herb toppings and add these just before serving. In addition, place kitchen paper under the finished prawn appetizers before placing in the fridge. The cut cucumber will release water as the canapes chill and the kitchen paper will prevent the cold hors d’oeuvres from becoming soggy.

cucumber canapes with tzatziki

What should I serve cucumber canapes with?

Dips and chips are another great option for keeping people happy and well fed, pre or post meal. I love to make my own beetroot hummus or a simple guacamole recipe. Hot canapes can also be just as easy, just make sure you leave enough time for that final heat up stage. Why not try delicious shrimp shumai, Chinese prawns recipe, or easy baked crispy potato wedges.

📖 Recipe

cucumber shrimp canapes
Print

Cucumber canapés with prawns

Create a classic easy finger food by making these cucumber canapes with prawns! these fancy appetisers are easy to prepare with a refreshing tzatziki filling, flavourful prawns and vibrant herb topping. Serve these for a party and your guests will be asking you for the recipe.Create a classic easy finger food by making these cucumber canapes with prawns! these fancy appetisers are easy to prepare with a refreshing tzatziki filling, flavourful prawns and vibrant herb topping. Serve these for a party and your guests will be asking you for the recipe.
Course Appetizer, party food, Snack, starter
Cuisine French
Prep Time 1 hour 25 minutes
Cook Time 5 minutes
Total Time 1 hour 30 minutes
Servings 12 Canapes
Calories 33.5kcal

Equipment

  • Vegetable peeler
  • Melon baller or pouring jug
  • Piping bag (optional)

Ingredients

  • 125 g of prawns or shrimp raw or cooked
  • ½ tablespoon oil for cooking prawns
  • Salt and pepper
  • 2 whole cucumbers
  • 125 g of Greek style, full fat yogurt
  • Juice of half a lemon
  • ¼ teaspoon garlic granules
  • Handful of finely chopped mint leaves
  • Variety of extra herbs for toppings I used dill, mint and chives

Instructions

  • If using pre cooked prawns go straight to step 3. Before making this cold appetizer recipe you will need to cook and chill the raw prawns. Place a pan on a medium heat and add half a tablespoon of oil. When the oil is hot place the prawns in the pan. Season with salt and pepper and cook the prawns for 1 minute on each side until bright pink.
    cooking shrimp
  • Remove from the pan and leave to cool. When completely cool chill in the fridge for at least 20 minutes
  • Use a vegetable peeler to roughly peel the cucumbers. This doesn't have to be perfect, a few strips of green skin left behind can add a nice effect to the finished prawns starter
    roughly peel the cucumber
  • Slice off and discard either end of the cucumbers then cut up into inch thick pieces. Each piece will become a cucumber canape cup.
  • Use a melon baller to hollow out the seeds from the centre of each cucumber cup. You may also need to use a knife if you can't get deep enough with the melon baller. Be careful not to go all the way through to the other side.
    use a melon baller and knife to hollow out the cucumber
  • In a small bowl mix together the yogurt, lemon juice, garlic granules and finely chopped mint leaves to make a tzatziki filling. Season with salt pepper and mix in well. Taste and adjust as necessary.
    mix together yogurt, lemon juice, garlic granules and mint
  • Transfer the tzatziki filling to a piping bag. Line up the cucumber cups and carefully fill each cup with the tzatziki. Don't fill all the way to the top, but leave a small gap, as the level of the filling will rise when the prawns and herbs are added
    fill cucumber cups with yogurt sauce
  • Place a chilled prawn over the lip of each cup with the head end in the filling and the tail end hanging outside of the cup
    place the prawns over the lip of the cups
  • Top with herbs and then serve
    decorate with herbs

Video

Notes

RECIPE TIP:

These gourmet appetizers can be made a few hours ahead of time and stored in the fridge until needed. To ensure they keep at their best, leave off the herb toppings and add these just before serving. In addition, place kitchen paper under the finished prawn appetizers before placing in the fridge. The cut cucumber will release water as the canapes chill and the kitchen paper will prevent the cold hors d'oeuvres from becoming soggy.

Nutrition

Serving: 66g | Calories: 33.5kcal | Carbohydrates: 1.2g | Protein: 3g | Fat: 1.9g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.6g | Sodium: 80mg | Fiber: 0.3g | Sugar: 1g

PIN FOR LATER

Create a classic easy finger food by making these cucumber canapes with prawns! these fancy appetisers are easy to prepare with a refreshing tzatziki filling, flavourful prawns and vibrant herb topping. Serve these for a party and your guests will be asking you for the recipe.

I first shared this Cucumber canapes recipe on the Sunday Supper Movement site, where I am a contributor.

The post Cucumber Canapes with Prawns appeared first on ProperFoodie.

]]>
https://properfoodie.com/cucumber-canapes-with-prawns/feed/ 0
Sloe Gin Hot Toddy with Blackberries https://properfoodie.com/blackberry-sloe-gin-hot-toddy/ https://properfoodie.com/blackberry-sloe-gin-hot-toddy/#respond Mon, 11 Jan 2021 17:45:55 +0000 http://www.properfoodie.com/?p=7871 SLOE GIN HOT TODDY RECIPE. AD FEATURE FOR SILVER MUSHROOM. A warming sloe gin hot toddy recipe flavoured with sweet blackberry juice, honey and aromatic sprigs of fresh rosemary. [feast_advanced_jump_to] 👩🏻‍🍳 Why make this recipe Who has the time or inclination for figuring out complicated cocktails?? This easy sloe gin hot toddy recipe has just enough...

Read More

The post Sloe Gin Hot Toddy with Blackberries appeared first on ProperFoodie.

]]>

SLOE GIN HOT TODDY RECIPE. AD FEATURE FOR SILVER MUSHROOM.

A warming sloe gin hot toddy recipe flavoured with sweet blackberry juice, honey and aromatic sprigs of fresh rosemary.

a purple and steaming, double walled glass of sloe gin hot toddy decorated with a sprig of rosemary and a second glass in the background.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Who has the time or inclination for figuring out complicated cocktails?? This easy sloe gin hot toddy recipe has just enough about it to make it interesting but theres not so much going on that you need a million ingredients. Its also a really easy to put together, so once you've made it, its probably a recipe that will stick - no need to keep looking up the method!!

However, if you are after a hot toddy that will help with a cough or a cold then you might be better trying this Honey and lemon tea.

🍽 Equipment notes

Useful bits of equipment for making this recipe:

🥘 Ingredients

To make this sloe gin hot toddy you will need:

A display of the ingredients needed to make the sloe gin hot toddy recipe with text overlay stating each ingredients

Ingredient notes

Sloe gin: As this is a hot beverage I find that sloe gin works best here. A bit like with hot Vimto, the flavour of berries is greatly enhanced when heated. However, if you would like a more traditional hot toddy you can replace the sloe gin with brandy or whiskey. If doing this I recommend removing the blackberries and rosemary and mixing with lemon juice and cinnamon instead.

Honey: Honey is essential for balancing out the flavour and is also a lovely addition to any hot drink for its soothing effects.

Blackberries: Blackberries are a great way to add to the natural berry flavour of the drink. You could also try with raspberries, blueberries, or blackcurrants. I do not recommend using sloe berries as they are far too tart to eat raw.

Rosemary: Purely for aromatic flavour.

🔪 Step by step instructions

  1. Place the blackberries in a small bowl. Add a splash of hot water and then use a fork to crush and mash up the berries.
  2. Push the berries through a sieve allowing the juice to fall into a clean jug. Use the back of a spoon to push through as much juice as you can. - Discard seeds.
  3. Add 2 teaspoon honey to the blackberry juice and mix well.
  4. Divide the sweetened blackberry juice between 2 tall mugs or double walled glasses and add a measure of sloe gin to each glass.A collage of 4 images showing how to sloe gin hot toddy step by step for instructions 1-4.
  5. Top up each glass with hot water and stir well until the honey fully dissolves. Taste and add more honey if desired.
  6. Decorate each glass with sprigs of rosemary and extra whole blackberries (optional).A collage of 2 images showing how to make sloe gin hot toddy step by step for instructions 5 and 6

💭 Expert tips

  • For extra flavour add spices such as cinnamon, cloves and star anise.
  • To enhance the flavour of rosemary add a few rosemary leaves to the hot water and blackberries in step 1 of the recipe. Then leave to stand and infuse for a few minutes before removing the rosemary and crushing the blackberries with a fork.
  • Substitutions: If you can't get hold of any fresh blackberries you could replace with blackcurrants, strawberries, blueberries or a blackcurrant or blackberry cordial.

❓ Frequently asked questions

Can I use other types of gin in this recipe?

You can of course opt for other flavours of gin if you prefer. Try to go for flavours that will pair well with blackberries.

Can I use brandy or whiskey in this hot toddy recipe?

If you are looking for a brandy of whiskey hot toddy then remove the rosemary and berries from this recipe and use lemon juice and cinnamon instead. Taste and add more honey if desired.

Two double wall tall glass filled with purple berry hot toddy and decorated with sprigs of rosemary.

☕ Other hot drink recipes

🍓 Other recipes that use berries

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

purple and steaming sloe gin hot toddy served in 2 double wall glasses, with sprigs of rosemary and on a bronze tray.
Print

Sloe Gin Hot Toddy with Blackberries

A warming sloe gin hot toddy recipe flavoured with sweet blackberry juice, honey and aromatic sprigs of fresh rosemary.
Course aperitif, aperitivo, beverage, digestif
Cuisine British
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 2 tall glasses
Calories 96kcal

Ingredients

  • 80 g Fresh Blackberries
  • Splash of Hot water
  • 2 teaspoon Honey
  • 2 measures of Sloe Gin
  • Hot water to top up
  • Sprigs of rosemary and extra whole blackberries to serve optional

Instructions

  • Place the blackberries in a small bowl. Add a splash of hot water and then use a fork to crush and mash up the berries.
  • Push the berries through a sieve allowing the juice to fall into a clean jug. Use the back of a spoon to push through as much juice as you can. - Discard seeds.
  • Add 2 teaspoon honey to the blackberry juice and mix well.
  • Divide the sweetened blackberry juice between 2 tall mugs or double walled glasses and add a measure of sloe gin to each glass.
  • Top up each glass with hot water and stir well until the honey fully dissolves. Taste and add more honey if desired.
  • Decorate each glass with sprigs of rosemary and extra whole blackberries (optional).

Notes

Flavour: For extra flavour add spices such as cinnamon, cloves and star anise.
Rosemary: To enhance the flavour of rosemary add a few rosemary leaves to the hot water and blackberries in step 1 of the recipe. Then leave to stand and infuse for a few minutes before removing the rosemary and crushing the blackberries with a fork.
Substitutions: If you can't get hold of any fresh blackberries you could replace with blackcurrants, strawberries, blueberries or a blackcurrant or blackberry cordial.
Can I use other types of gin in this hot toddy recipe?
You can of course opt for other flavours of gin if you prefer. Try to go for flavours that will pair well with blackberries.
Can I use brandy or whiskey in this hot toddy recipe?
If you are looking for a brandy of whiskey hot toddy then remove the rosemary and berries from this recipe and use lemon juice and cinnamon instead. Taste and add more honey if desired.

Nutrition

Serving: 300ml | Calories: 96kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 65mg | Fiber: 2g | Sugar: 8g | Vitamin A: 86IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg

This post was first published in November 2018. Updated in January 2021 with new images, step-by-step photos and recipe tips.

The post Sloe Gin Hot Toddy with Blackberries appeared first on ProperFoodie.

]]>
https://properfoodie.com/blackberry-sloe-gin-hot-toddy/feed/ 0
Christmas honey glazed carrots and parsnips with Garlic and Thyme https://properfoodie.com/honey-glazed-carrots-parsnips/ https://properfoodie.com/honey-glazed-carrots-parsnips/#comments Sun, 24 Dec 2017 13:12:58 +0000 https://properfoodie.com/?p=5603 Delicious honey glazed carrots and parsnips with crushed garlic cloves and fresh thyme. This dish of little carrots and parsnips will be a real crowd-pleaser on your Christmas table this year. Christmas dinner sides Its Christmas Eve!! And theres just enough time for me to pop up one more recipe before I start on my...

Read More

The post Christmas honey glazed carrots and parsnips with Garlic and Thyme appeared first on ProperFoodie.

]]>
Delicious honey glazed carrots and parsnips with crushed garlic cloves and fresh thyme. This dish of little carrots and parsnips will be a real crowd-pleaser on your Christmas table this year.

honey glazed carrots and parsnips

Christmas dinner sides

Its Christmas Eve!! And theres just enough time for me to pop up one more recipe before I start on my own Christmas prep for tomorrow. Getting organised with all the side dishes is a great way to be able to concentrate on the star of the show on the actual day. Not only are these honey glazed carrots and parsnips super tasty and really pretty but they also really easy to make and can be prepared ahead of the big day.

Christmas carrots and parsnips honey roast root vegetables

Honey glazed carrots and parsnips

So along with my gorgonzola sprouts and a delicious Tia Maria Tiramisu dessert I'm also going to be preparing some honey glazed carrots and parnsips a day in advance. I love little baby carrots with a little tuft of green left on the end, however, standard carrots sliced into skinny batons will work just as well for this recipe.

garlic and thyme honey roast carrots and parsnips

Preparing root vegetables in advance

And this recipe really couldn't be any simpler - and it really will take away any hassle on the day and save on extra pots and pans to wash. The baby carrots need no special prep, they can go straight on tray along with a few sprigs of thyme and a couple of crushed garlic cloves. I used standard parsnips to go along with my carrots, which I roughly chopped into similar shapes and sizes as the baby carrots.

garlic and thyme carrots and parsnips

Once all the veggies are lined up - drizzle over a table spoon of honey, a table spoon of oil, a sprinkle of salt and pepper and then add a few dots of proper butter. Pop the whole lot into the oven and roast for 20 minutes. Easy!! Once cooked these can be transferred to a sealable container and refrigerated for up to 2 days.

honey roast carrots and parsnips prepared in advance

On the big day place your honey glazed carrots and parsnips back on a baking tray and reheat in the oven for 5 minutes - done and dusted 🙂 For more great Christmas Day prep ideas, check out my homemade cauliflower cheese, homemade Cranberry sauce and Honey glazed prawns starter. Or if you don't feel the need to roast a whole turkey try out my simple roast chicken recipe. And once Christmas is all over with don't forget to make good use of that leftover turkey with a Turkey sunshine risotto or Mulligatawny soup.

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.

Other Christmas recipe ideas

📖 Recipe

christmas carrots and parsnips
Print

Christmas honey roast root vegetables with Garlic and Thyme

Deliciously glazed honey roast root vegetables with crushed garlic cloves and fresh thyme. This dish of little carrots and parsnips will be a real crowd-pleaser on your Christmas table this year.
Course Christmas, Side Dish
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 150 g baby carrots
  • 200 g parsnips
  • 3 whole crushed garlic cloves
  • A few sprigs of fresh thyme
  • 1 tablespoon olive oil
  • tablespoon of runny honey
  • 10 g butter
  • Salt and pepper

Instructions

  • Pre heat the oven to 180 degrees.
  • The baby carrots need no prep - place these straight onto a large baking tray. If you are using standard carrots then peel, remove the ends and chop into skinny batons. Place onto the tray.
  • To prepare the parsnips wash them thoroughly then remove the ends and chop into a similar size and shape as the carrots. Spread the parsnips evenly amongst the carrots.
  • Next peel 3 garlic cloves and gently crush each one by placing the flat side off the knife over the top of the clove and gently pushing on top with the palm of your hand. Add the cloves to the tray along with the sprigs of fresh thyme.
  • Drizzle the whole lot with olive oil and honey then roughly chop the butter into small cubes and dot around the tray. Finish with a pinch of salt and pepper.
  • Place the tray in the centre of the oven and roast for 20 minutes.
  • Once cooked remove from the oven and serve. If you are preparing in advance then allow the veggies to cool before transferring to a sealable container, then refrigerate for up to 2 days.
  • To reheat place the vegetables back onto a tray and bake in a 180 degree oven for 5 minutes.

PIN FOR LATER

Honey glazed carrots and parsnip root vegetables with garlic and thyme

The post Christmas honey glazed carrots and parsnips with Garlic and Thyme appeared first on ProperFoodie.

]]>
https://properfoodie.com/honey-glazed-carrots-parsnips/feed/ 2
Foil Pack Potatoes https://properfoodie.com/foil-pack-potatoes/ https://properfoodie.com/foil-pack-potatoes/#respond Wed, 19 Jun 2019 21:18:01 +0000 https://properfoodie.com/?p=10145 Foil pack potatoes cooked on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe! Foil pack potatoes The smell of these little potatoes will hit you way before you've even caught a glimpse of them....

Read More

The post Foil Pack Potatoes appeared first on ProperFoodie.

]]>
Foil pack potatoes cooked on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!foil pack potatoes

Foil pack potatoes

The smell of these little potatoes will hit you way before you've even caught a glimpse of them. Theres no holding back the aroma of dried rosemary slowly baking away whilst nestled in foil with garlic and butter. Once the foil is unwrapped its usually a matter of second before they're all gone.

Roasting or grilling potatoes and veggies really brings out the best flavour and there are so many fantastic ways of doing this. My favourite is is oven baked cauliflower cheese with a creamy homemade cheese sauce. For something a little less fattening; Honey glazed carrots and parsnips cooked on a tray in the oven until perfectly caramelised by the heat, perfect for Sunday dinner or even Christmas day. Or how about roasted Cauliflower salad, which is very popular at the minute. This roasted cauliflower salad is a great dish for serving up at a party or to make your working lunch a little more interesting.

garlic and rosemary roast potatoes

Ingredients for foil pack potatoes

  • Baby potatoes
  • Olive oil
  • Dried rosemary
  • Fresh thyme
  • Whole garlic cloves
  • Sea salt
  • Butter
  • Fresh parsley

How to cook Potatoes in Foil Packets

  1. Pre heat barbecue grill to medium or oven to 200 degrees C. Chop potatoes into bite sized pieces then place in a bowl and mix with oil, seasoning, whole garlic cloves and dried rosemary.mix well to fully coat the potatoes
  2. Transfer the potatoes to a piece of foil, around 70cm in length. Bunch the potatoes in the middle of the foil and on top place 3 sprigs of thyme and 15g of cubed of butter.transfer to foil
  3. Bring the edges of the foil together and wrap.wrap and close foil
  4. Barbecue or roast for 40 minutes then remove from the grill or oven and open up the foil. Remove the thyme and add in more butter and seasoning then return to the grill or oven with the foil open.after 40 minutes unwrap and remove thyme, add more seasoning and butter
  5. Cook for a further 15 minutes or until golden brown then top with parsley and enjoy.bake open for a further 15 minutes the top with parsley

Can I cook foil packets in the oven?

Yes foil packets are perfect for oven cooking. Theres no need to prepare anything differently just place the foil pack on a tray before inserting into the oven.

roast garlic butter potatoes

Foil pack potatoes are the perfect side dish to your meat and 2 veg and so will go well with almost any meal. If you do have the Barbecue out then definitely pair this recipe up with a grilled porterhouse steak or how about grilled lamb chops with mustard, rosemary and garlic.

potatoes on the barbecue

These potatoes are also great with a lighter salad option or even just on their own. So next time you're having a barbecue make sure you get a pack of these on the grill!

Other potato recipes ideas

 1 hour to produceunder 500 kcal recipehigh in nutrients recipe

📖 Recipe

foil pack potatoes
Print

Foil pack potatoes

Foil pack potatoes grilled on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!
Course Appetizer, party food, Side Dish, Snack, starter, sunday dinner
Cuisine American, British
Prep Time 5 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour
Servings 4 people
Calories 196.8kcal

Ingredients

  • 660 g Baby potatoes chopped into bite size pieces
  • ½ tablespoon Olive oil
  • 1 tablespoon Dried rosemary
  • 3 Sprigs fresh thyme
  • 7 Whole garlic cloves no need to peel
  • Pinch of Sea salt and pepper
  • 30 g Butter
  • 20 g Fresh parsley

Instructions

  • Pre heat the barbecue to medium or oven to 200 degrees Chop the potatoes into bite sized pieces then place in a bowl and mix with oil, seasoning, whole garlic cloves and dried rosemary.
    mix well to fully coat the potatoes
  • Transfer the potatoes to a piece of foil, around 70cm in length. Bunch the potatoes in the middle of the foil. Place 3 sprigs of thyme and half (15of cubed of butter on top of the potatoes.
    transfer to foil
  • Bring the edges of the foil together and wrap, ensuring a tight seal all around. If the width of the foil isn’t long enough to wrap properly then double wrap with second piece of foil in the opposite direction.
    wrap and close foil
  • Place the foil directly onto the barbecue grill or if roasting place on a tray before inserting into the oven.
  • Grill or roast for 40 minutes then remove from the grill or oven and open up the foil. Remove the thyme and add in the rest of the butter and season again. Then return to the grill or oven with the foil open and cook for a further 15 minutes or until golden brown.
    after 40 minutes unwrap and remove thyme, add more seasoning and butter
  • Top with parsley and enjoy!
    bake open for a further 15 minutes the top with parsley

Video

Nutrition

Serving: 186g | Calories: 196.8kcal | Carbohydrates: 28.7g | Protein: 3.4g | Fat: 8.4g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.8g | Sodium: 160mg | Sugar: 2.4g

I first shared this Foil pack potatoes recipe on the Sunday Supper Movement site where I am a contributor.

foil pack potatoes baked in the oven with garlic cloves and served with butter and parsley

The post Foil Pack Potatoes appeared first on ProperFoodie.

]]>
https://properfoodie.com/foil-pack-potatoes/feed/ 0
Leftover Turkey Risotto https://properfoodie.com/leftover-turkey-risotto/ https://properfoodie.com/leftover-turkey-risotto/#comments Wed, 13 Dec 2017 00:01:01 +0000 https://properfoodie.com/?p=5478 Golden saffron rice, aniseedy tarragon and shredded leftover turkey, combined with white wine and stock to create this sunny winter dish Leftover Turkey Hands up who loves leftover turkey in-between Christmas Day and the New Year!!?? Me!! For Sure!! Loaded on a white bread roll with plenty of butter, a good spoonful of stuffing and...

Read More

The post Leftover Turkey Risotto appeared first on ProperFoodie.

]]>
Golden saffron rice, aniseedy tarragon and shredded leftover turkey, combined with white wine and stock to create this sunny winter dish

turkey sunshine risotto

Leftover Turkey

Hands up who loves leftover turkey in-between Christmas Day and the New Year!!??

Me!! For Sure!! Loaded on a white bread roll with plenty of butter, a good spoonful of stuffing and maybe a dollop of my homemade cranberry sauce - if theres any left!! However, theres only so many turkey sandwiches one can consume over Christmas - although thats still probably quite a fair amount.

Anyway - I think its a fabulous thing if theres enough turkey leftover to create a completely brand new dish. Previous years, my favourite has always been Mulligatawny (swap the chicken for turkey in the recipe linked here). But this year Ive been testing out a new dish. Turkey Sunshine risotto!

sunshine risotto

And I do think this could be just the thing to make me smile after all the festivities are over and everything starts to go back to normal.

Saffron

So of course the magical ingredient in this recipe is that oh so bright and oh so precious saffron. What an amazing little addition saffron can be. To be honest I do very little cooking with saffron, and I probably wouldn't have thought to do this recipe, had I not come across a little saffron stall when we were on our honeymoon in Italy.

leftover turkey and saffron risotto

I've been storing away my Italian saffron in the cupboard ever since we returned home in September, just waiting for the perfect opportunity to use it in a ideal recipe. After all I don't want to be too frivolous with such a highly valued and hard worked for spice. Is spice the right word? . . .

Googled it (obviously)! and apparently I can refer to it as a spice. As quoted by wikipedia: 'Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus".'

So there we go.

turkey tarragon and saffron risotto

Anyway . . . A lovely Christmas leftovers dish, when the nights are at their longest, seems like the perfect time to get out this sunny spice and bring a bit of colour back into our lives.

My only tip for cooking with saffron is to soak it first - usually in a liquid that will also be added to the recipe. This helps to really bring out the yellow when cooking. In this instance I soaked my saffron in white wine for a few minutes before adding to the pan.

As this is a recipe to make over the Christmas period its important that its quick and simple. So to save time and energy this recipe adds all the stock in one go and then cooks the risotto by baking in the oven for 20 minutes. No tedious additions of liquid and constant stirring. Pop the lid on and let the oven do all the hard work.

Leftover Turkey Sunshine Risotto

So if you reckon you'll have some leftover turkey this year and you fancy a sunny kinda dish, be sure to give this a go 🙂

Other risotto recipes you might like to try: Haddock and rosemary risotto, Mushroom risotto, Amarone risotto.

📖 Recipe

turkey sunshine risotto
Print

Leftover Turkey Sunshine Risotto

Golden saffron rice, aniseedy tarragon and shredded leftover turkey, combined with white wine and stock to create this sunny winter dish
Course Christmas, Dinner, Main Course
Cuisine Christmas, Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 people
Calories 627kcal

Ingredients

  • Pinch of Saffron
  • 200 ml White wine
  • 10 g Butter
  • 100 g Shallots finely chopped
  • 1 Garlic clove finely chopped
  • 125 g Celery finely chopped
  • 80 g Kale roughly chopped
  • 175 g Risotto rice
  • 1 teaspoon Dijon mustard
  • 280 g leftover Turkey
  • 400 ml Stock
  • Handful 5g fresh Tarragon leaves

To serve:

  • Top with extra tarragon leaves and a few extra strands of saffron

Instructions

  • Preheat oven to 180 degrees Fan.
  • First prepare the saffron by adding it to the 200ml of white wine and leaving to soak for a few minutes.
  • In a large ovenproof dish, add the butter and melt on a medium heat. Next add the shallots, garlic and celery then fry gently for 2-3 minutes or until soft.
  • Next add the kale and continue to cook until it begins to wilt slightly.
  • Add the rice and mix well before pouring in the wine and saffron.
  • Simmer on a medium heat until the wine is completely soaked up by the rice and then add the mustard, leftover turkey and the stock.
  • Mix well, pop on the lid and bake in the oven for 20 minutes.
  • After 20 minutes remove from the oven and taste to check the rice is cooked through. If its still a little hard top up with a little water and return to the oven for a further 5 minutes.
  • When fully cooked through, stir in a handful of fresh tarragon leaves and serve.
  • Top with extra tarragon and a few extra strands of saffron if desired

Video

Nutrition

Serving: 690g | Calories: 627kcal | Carbohydrates: 82.9g | Protein: 47g | Fat: 7.1g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.8g | Fiber: 3.5g

PIN FOR LATER

Leftover Turkey Sunshine Risotto

I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasyeverydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, #whatsfordinner? hosted by TheLazyGastronome, and #CookOnceEatTwice hosted by seachingforspice,

The Lazy Gastronome
Hijacked By Twins
Brilliant blog posts on HonestMum.com
Link up your recipe of the week

The post Leftover Turkey Risotto appeared first on ProperFoodie.

]]>
https://properfoodie.com/leftover-turkey-risotto/feed/ 4
Honey and Lemon Tea https://properfoodie.com/warm-water-with-lemon-and-honey/ https://properfoodie.com/warm-water-with-lemon-and-honey/#respond Fri, 08 Jan 2021 16:40:36 +0000 https://properfoodie.com/?p=8251 HONEY AND LEMON TEA RECIPE. AD FEATURE FOR SILVER MUSHROOM. Steamy honey and lemon tea with sliced lemon and fresh thyme. Make this rejuvenating hot toddy in just 10 minutes to give you a boost during those cold winter days. Arguably one of the best remedies for a cold, filled with plenty of vitamins and a...

Read More

The post Honey and Lemon Tea appeared first on ProperFoodie.

]]>

HONEY AND LEMON TEA RECIPE. AD FEATURE FOR SILVER MUSHROOM.

Steamy honey and lemon tea with sliced lemon and fresh thyme. Make this rejuvenating hot toddy in just 10 minutes to give you a boost during those cold winter days. Arguably one of the best remedies for a cold, filled with plenty of vitamins and a nice boost of sugar. Especially good when infused with some fragrant thyme and a tiny pinch of salt.

Honey and lemon tea in a glass tea cup viewed from above.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

The festive period is rife with alcohol. Every trip, every special day, every visit to a friends house.... it can very quickly get out of hand. With this in mind its always nice to have an alternative non alcoholic option or a soothing recovery drink.

Honey and lemon tea is a great option for a virgin hot toddy. Its also sweetened with natural sugar, provides a tangy boost of vitamin C from the lemon juice and is full of goodness from all the health benefits of honey. I also like to add in the juice from oranges and limes, the more citrusy the better! And of course its great to have a healthy boost of vitamins and other essential nutrients.

🍽 Equipment notes

Useful bits of equipment for making this recipe:

🥘 Ingredients

To make this virgin hot toddy you will need:

A display of all the ingredients needed to make honey and lemon tea with text overlay labelling each ingredient.

Ingredient notes

Juices: Lemon juice is the main ingredients required for the recipe. Orange juice brings sweetness and lime juice brings sour so you can flavour to your taste.

Honey: Honey is essential for balancing out the sour lemon flavour and is the main medicinal agent bringing its soothing effects.

Salt: Only the tiniest pinch of salt is needed in this drink. Its only really necessary if you are feeling particularly rough, run down and in need of a sodium boost. If not you may prefer to leave this out.

Thyme: Purely for aromatic flavour.

🔪 Step by step instructions

  1. In a tea cup or mug add the 3 juices and stir in a tablespoon of honey.
  2. Next add the sliced lemon, lime and orange and sprinkle in a tiny pinch of salt and some fresh thyme.
  3. Top up with hot water.
  4. Stir well to fully dissolve the honey and salt. Four images showing how to make Honey tea in stages.

❓ Frequently asked questions

Does honey and warm water with lemon cure a cold?

Although this lovely beverage can be helpful to soothe a sore throat or loosen congestion, it unfortunately isn't a magic remedy and probably won't release you from the relinquishing grips of a nasty cold. However, the NHS does now recommend warm water with lemon and honey to treat coughs, rather than over the counter cough medicine!! Very useful to know!!

Does lemon and warm water aid weight loss?

Drinking warm water is a great way to keep warm in the winter and stave off hunger pangs. So although not directly related to weight loss, this lovely beverage may aid you in a weight loss journey, by keeping you fuller for longer and ensuring your digestive system has had plenty of time to digest the previous meal before you eat again.

What are the benefits of drinking honey and lemon tea?

The combination of lemon and honey is particularly good for easing the symptoms of a cold. The lemon can help loosen congestion and honey can soothe a sore throat. This citrus tea will also provide a nice boost of vitamin C to help the immune system. In addition good quality honey contains antioxidants which have been linked to reducing the risks of strokes, heart disease and some cancers.

Steamy cup of lemon tea in a glass teacup sat on a bronze mottled tray.

☕ Other hot drink recipes

🍋 Other recipes that use lemon

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

Honey and lemon tea in a glass tea cup viewed from above.
Print

Honey And Lemon Tea

Steamy honey and lemon tea with sliced lemon and fresh thyme. Make this rejuvenating hot toddy in just 10 minutes to give you a boost during those cold winter days. Arguably one of the best remedies for a cold, filled with plenty of vitamins and a nice boost of sugar. Especially good when diffused with some fragrant thyme and a tiny pinch of salt.
Course beverage
Cuisine British
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup or mug
Calories 75kcal

Ingredients

  • ½ a large orange juiced
  • Squeeze of lime juice
  • ½ a lemon juiced
  • 1 tablespoon honey
  • Tiny pinch of sea salt
  • Slices of lemon lime and orange
  • Few sprigs of fresh thyme leaves
  • Hot water to top up

Instructions

  • In a tea cup or mug add the 3 juices and stir in a tablespoon of honey.
  • Next add the sliced lemon, lime and orange and sprinkle in a tiny pinch of salt and some fresh thyme.
  • Top up with hot water.
  • Stir well to fully dissolve the honey and salt.

Notes

Ingredient notes:
Juices: Lemon juice is the main ingredients required for the recipe. Orange and lime are optional. Orange juice brings sweetness and lime juice brings sour so you can flavour to your taste.
Honey: Honey is essential for balancing out the sour lemon flavour and is the main medicinal agent bringing its soothing effects.
Salt: Only the tiniest pinch of salt is needed in this drink. Its only really necessary if you are feeling particularly rough, run down and in need of a sodium boost. If not you may prefer to leave this out.
Thyme: Purely for aromatic flavour.
Does honey and warm water with lemon cure a cold?
Although this lovely beverage can be helpful to soothe a sore throat and loosen congestion, it unfortunately isn't a magic remedy and probably won't release you from the relinquishing grips of a nasty cold. However, the NHS does now recommend warm water with lemon and honey to treat coughs, rather than over the counter cough medicine!! Very useful to know!!
What are the benefits of drinking honey and lemon tea?
The combination of lemon and honey is particularly good if you have a cold. The lemon can help loosen congestion and honey can soothe a sore throat. This citrus tea will also provide a nice boost of vitamin C to help the immune system. In addition good quality honey contains antioxidants which have been linked to reducing the risks of strokes, heart disease and some cancers.

Nutrition

Serving: 250ml | Calories: 75kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 205mg | Sugar: 19g | Vitamin C: 14mg

This post was first published in December 2018. Updated in January 2021 with an improved recipe and new images, step-by-step photos and recipe tips.

The post Honey and Lemon Tea appeared first on ProperFoodie.

]]>
https://properfoodie.com/warm-water-with-lemon-and-honey/feed/ 0
Gingerbread and mulled wine picnic sponsored by Domu https://properfoodie.com/gingerbread-mulled-wine-picnic/ https://properfoodie.com/gingerbread-mulled-wine-picnic/#comments Sat, 17 Dec 2016 12:16:56 +0000 https://properfoodie.com/?p=3074 Its gingerbread time! The Christmas cake is made, the chutney and cranberries have been jarred, the tree is up and the festive tunes are on. So now, on the 17th of December, the only thing left to do is to make up some crumbly, gingery and very festive biscuits. These biscuits contain one of my...

Read More

The post Gingerbread and mulled wine picnic sponsored by Domu appeared first on ProperFoodie.

]]>
jump-to-recipe-button

Its gingerbread time!

The Christmas cake is made, the chutney and cranberries have been jarred, the tree is up and the festive tunes are on. So now, on the 17th of December, the only thing left to do is to make up some crumbly, gingery and very festive biscuits. These biscuits contain one of my favourite, go-to-dessert ingredients: cardamom! Checkout my Homemade ice cream and my Dairy free panna cotta posts for more cardamom inspiration.

Cardamom pairs up so well with ginger that I feel this gingerbread should be renamed ginger and cardamom bread. The cardamom spice is so versatile in both sweet and savoury dishes, but in this particular case it really gives the humble gingerbread that extra sparkle, which is just what we need at Christmas.

Gingerbread biscuits

To create the perfect gingerbread

that is not too hard but not so soft that it loses its shape during cooking, I included a mixture of ingredients that had enough consistency to hold the biscuits together and also created a wonderful spicy and warming flavour. A mixture of treacle and syrup ensured enough stickyness, but not too much bitterness, and a light brown muscavado sugar added extra sweetness without being too overpowering. Finally baking for just under 10 minutes provided a lovely light brown finish and a bite that was slightly crunchy on the outer edges but lovely and soft in the middle. This is my perfect gingerbread!!

Gingerbread stack

This year I've gone one step further with my gingerbread and have created a full on gingerbread picnic with mulled wine. Now, I know its winter and its cold out, but who says a picnic has to be outside! This gingerbread and mulled wine picnic is intended for living room floors only, and let me tell you; an indoor picnic just before Christmas is so uplifting on a dark wintry night and is definitely something that could become a bit of a tradition for us.

Gingerbread

If you have children, then I imagine a gingerbread picnic would go down amazingly well on Christmas Eve - with mulled wine swapped for warmed Ribena or hot chocolate of course. I would like to say that the whole gingerbread picnic thing was entirely my own idea. However, I cannot take full credit for the whole thing, as it was the lovely people at Domu who included me in their Bloggers Secret Santa, which lead to the arrival of a wonderful picnic basket. And I also must thank the wonderful blogger who chose to send me the VonShef picnic basket! Thank you my Secret Santa blogging friend!

gingerbread picnicSo - I received this lovely picnic basket package on Thursday

and not only has it livened up my gingerbread-eating-days but its also going to be perfect for using up on our newly acquired allotment in the summer. To say I was chuffed to bits with this gift is an understatement.

The picnic basket itself is made of wicker with a grey checked lining and poly-synthetic, leather straps and handles. The traditional style of the basket immediately won me over and as far as I can tell, it appears to be quite sturdy and well put together. Domu also has a couple of other picnic baskets including one with two lids and one that is a backpack. So lots of choice and all quite reasonably priced.

This basket is a 2 person basket and includes: 2 ceramic plates; 2 plastic wine glasses; a bottle opener with corkscrew; 2 sets of knives, forks and spoons; mini salt and pepper shakers; 2 cotton napkins; and a large picnic blanket with waterproof material on the underside. Once the blanket is removed theres plenty of space left over for packing sandwiches and theres even room for a bottle of wine.  If your interested in this picnic basket you can check out the full details here.

Gingerbread biscuits and picnic basket

The gingerbread biscuits are super easy to make.

Just heat up butter, sugar, treacle and syrup in a small pan then once fully melted pour into the dry ingredients. This forms the gingerbread pastry which can be rolled and then shapes cut out. To make it easier I always have water and flour to hand. Water for if the pastry becomes to dry and crumbly and flour should it be too sticky. I also roll the pastry with a sheet of cling film under the pastry and a sheet over the top of it. Not only does this stop the rolling pin sticking to the pastry but it also makes it a lot easier to pick up the cut out shapes, by just peeling them off the cling film.

cutting out gingerbread biscuits

To add an extra special touch to my ginger bread biscuits this year, I also cut rectangular shapes at the top or bottom of a few of them in order to create 3D biscuits that will stand up on their own.

gingerbread biscuits on lined baking tray

Super impressive and particular nice to do if your sharing your picnic with kids.

gingerbread biscuits 3D

I've included a downloadable template at the end of this post, which is a guide for cutting out the rectangles in order to create 3D gingerbread. The main tips for this is to remember that the width of the cut out rectangle needs to be slightly bigger than the thickness of the biscuits (allowing room for a slight rise during baking). I cut my rectangles with a width of just under a cm to ensure there was enough room.

If you can't quite manage a gingerbread picnic, then these biscuits are great to keep in a tin over Christmas and whip out when friends call. They also make lovely homemade Christmas gifts. So if your struggling with last minute presents, then a batch of these could be your answer.

gingerbread stack for a picnic

Hope you get chance to make a batch 🙂 Happy Christmas!!

Download your free 3D templates here

Nutritional Info


📖 Recipe

Gingerbread biscuits with cardamom
Print

Gingerbread and mulled wine picnic

Gingerbread biscuits with a secret ingredient, served as a indoor picnic with mulled wine
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 18 biscuits
Calories 129kcal

Ingredients

  • 100 g butter cubed
  • 100 g light brown muscavado sugar
  • 2 tablespoon golden syrup
  • 1 tablespoon black treacle
  • 300 g plain flour sieved
  • 2 teaspoon ground ginger
  • 3 cardamom pods
  • 2-3 tablespoon water

Instructions

  • In a saucepan melt the butter, sugar, syrup and treacle. Once fully melted set to one side in order to cool slightly.
  • Sieve the flour into a large mixing bowl and add the ginger.
  • Crush the cardamom pods with the side of a large knife and remove the seeds. Use a pestle and mortar to grind up the seeds, or chop as finely as you can with a knife.
  • Add the ground cardamom seeds to the flour and ginger, then mix well.
  • Make a well in the flour mix and pour in the melted butter mix. Stir well and bring together to form a pastry. The pastry should be slightly sticky, if it appears too dry add 2 or 3 tablespoons of water and knead well.
  • wrap the pastry in cling film and chill in the fridge for at least 30 minutes. This will make it easier to roll out the pastry.
  • Pre-heat the oven to 180 degrees C and line 2 baking trays with grease proof paper.
  • After chilling, lay a piece of cling film on the work surface and put the pastry in the middle. Cover the pastry with another sheet of cling film and use a rolling pin to roll out. The cling film will stop the pastry sticking to the work top and to your rolling pin. It will also make it easier to transfer the cut out shapes to your baking sheet by simply peeling off the cling film.
  • Roll out the pastry to around the thickness of a £1 coin, then use pastry cutters to cut out shapes. Bring together the left over pastry, re roll and cut out more shapes.
  • Download my templates at the end of this post if you you wish to make the 3D biscuits.
  • Transfer the biscuits to the lined baking trays and place in the oven for 8-10 minutes.
  • Cool biscuits on a wire rack and decorate.

Nutrition

Serving: 1g | Calories: 129kcal | Fat: 4.8g

**Estimated nutritional information per serving of chutney and per 100g of Chutney. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

With great thanks to Domu for the opportunity to use their products. This is not a paid post and all thoughts and opinions expressed are my own.

Gingerbread and mulled wine picnic

The post Gingerbread and mulled wine picnic sponsored by Domu appeared first on ProperFoodie.

]]>
https://properfoodie.com/gingerbread-mulled-wine-picnic/feed/ 2
Cranberry Sauce Recipe https://properfoodie.com/cranberry-sauce-apple-nutmeg/ https://properfoodie.com/cranberry-sauce-apple-nutmeg/#comments Sun, 02 Jan 2022 20:24:17 +0000 https://properfoodie.com/?p=2995 Homemade cranberry sauce recipe full of fresh juicy berries and flavoured with spicy nutmeg. A great homemade Christmas gift and the perfect condiment for Christmas day dinner. A simple and delicious sauce that only takes 45 minutes to make and jar up. 👩🏻‍🍳 Why make this recipe Not only is the best sauce to serve...

Read More

The post Cranberry Sauce Recipe appeared first on ProperFoodie.

]]>
Homemade cranberry sauce recipe full of fresh juicy berries and flavoured with spicy nutmeg. A great homemade Christmas gift and the perfect condiment for Christmas day dinner. A simple and delicious sauce that only takes 45 minutes to make and jar up.

Homemade cranberry sauce in a small jar with a teaspoonful of sauce at the side with larger jar in background.
[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Not only is the best sauce to serve up on Christmas Day but it also makes for a pretty good Christmas present. With little jars at the ready and a few tags this easy homemade cranberry sauce recipe can quickly be turned into a great homemade foodie gift.

🥘 Ingredients

This recipe makes 10 small jars (110ml/4fl oz) or 6 large jars (225ml/8fl oz) of sauce. To make homemade cranberry sauce you will need:

cranberry and apple sauce christmas present

Ingredient notes

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

Cranberries: Use fresh cranberries

Muscavado sugar: Muscovado sugar is a coarse, unrefined, dark brown sugar. It contains natural molasses and has a toffee-like taste, which balances out the tart cranberries. The next best alternative is dark brown sugar. However, this has less molasses and so a milder taste.

Apples: Use baking apples, which cook down into a smooth puree and so are the best option for a sauce.

Ground nutmeg: This is optional but I like to add this for a hint of festive spice.

🔪 Step by step instructions

  1. Peel and chop the apples and squeeze the juice out of half an orange.
  2. Place all the ingredients in one large pan, mix well and put on the hob on a medium heat.
  3. Bring to the boil then allow to simmer gently.
  4. Simmer for 30 minutes or until apples are soft and cranberries have burst.Four step by step images showing how to make cranberry sauce for steps 1-4.
  5. After 30 minutes use a masher to help mush down any larger pieces of apple or un-burst berries. Continue to simmer, allowing the liquid to reduce, until you are happy with the consistency.
  6. Transfer the hot cranberry sauce to sterilised jars. Screw the lids on right away so a tight vacuum seal will form as the sauce cools.Two step by step images showing how to make cranberry sauce for steps 5-6.
  7. If you plan to eat the sauce that day or week then once the sauce has cooled, transfer to a dish or container, cover and keep the fridge until needed.

💭 Expert tips

  • Consistency: Cranberry sauce should have a jam like consistency. The sauce will thicken and become jam like as the cranberries are heated and release pectin. Be aware that as the sauce cools it will become thicker. Therefore, stop heating the sauce when it is still slightly thinner than you would like.
  • Handling hot sterilised jars: For ease, use rubber gloves for handling hot jars and to ensure a tight grip when screwing on the lids.

❓ Frequently asked questions

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 cranberry sauce in hot sterilised jars (use a jam funnel for ease) and seal immediately by screwing on the lid. As the sauce 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 cranberry sauce 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.

Is cranberry sauce meant to be sweet or sour?

Cranberry sauce is a balance between sweet from the sugar and tart from the cranberries. Tartness can be reduced by the addition of sweet juices such as apple or orange juice.

Small jar filled with homemade cranberry sauce with a spoonful of sauce at the side.

Other Christmas recipe ideas

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

Homemade cranberry sauce in a small jar with a teaspoonful of sauce at the side with larger jar in background.
Print

Cranberry Sauce Recipe

Homemade cranberry sauce recipe full of fresh juicy berries and flavoured with spicy nutmeg. A great homemade Christmas gift and the perfect condiment for Christmas day dinner. A simple and delicious sauce that only takes 45 minutes to make and jar up.
Course condiment, Side Dish
Cuisine British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 Small jars
Calories 203kcal

Equipment

  • Masher
  • Jam funnel and jam jars (if jarring)

Ingredients

  • 600 g cranberries
  • 400 g baking apples cored peeled and chopped

  • 400 g light brown muscavado sugar
  • Juice from ½ an orange
  • 250 ml water
  • 1 ½ teaspoon ground nutmeg

Instructions

  • Peel and chop the apples and squeeze the juice out of half an orange.
    400 g baking apples, Juice from ½ an orange
  • Place all the ingredients in one large pan, mix well and put on the hob on a medium heat.
    600 g cranberries, 400 g baking apples, 400 g light brown muscavado sugar, Juice from ½ an orange, 250 ml water, 1 ½ teaspoon ground nutmeg
  • Bring to the boil then allow to simmer gently.
  • Simmer for 30 minutes or until apples are soft and cranberries have burst.
  • After 30 minutes use a masher to help mush down any larger pieces of apple or un-burst berries. Continue to simmer, allowing the liquid to reduce, until you are happy with the consistency.
  • Transfer the hot cranberry sauce 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 sauce that day or week then once the sauce has cooled, transfer to a dish or container, cover and keep the fridge until needed.

Notes

Cranberries: Use fresh cranberries.
Muscavado sugar: Muscovado sugar is a coarse, unrefined, dark brown sugar. It contains natural molasses and has a toffee-like taste, which balances out the tart cranberries. The next best alternative is dark brown sugar. However, this has less molasses and so a milder taste.
Apples: Use baking apples, which cook down into a smooth puree and so are the best option for a sauce.
Ground nutmeg: This is optional but I like to add this for a hint of festive spice.
Consistency: Cranberry sauce should have a jam like consistency. The sauce will thicken and become jam like as the cranberries are heated and release pectin. Be aware that as the sauce cools it will become thicker. Therefore, stop heating the sauce when it is still slightly thinner than you would like.
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 cranberry sauce in hot sterilised jars (use a jam funnel for ease) and seal immediately by screwing on the lid. As the sauce 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 cranberry sauce 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.
Is cranberry sauce meant to be sweet or sour? Cranberry sauce is a balance between sweet from the sugar and tart from the cranberries. Tartness can be reduced by the addition of sweet juices such as apple or orange juice.

Nutrition

Serving: 30g | Calories: 203kcal | Carbohydrates: 52g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 152mg | Fiber: 4g | Sugar: 46g | Vitamin A: 62IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 1mg

This post was first published in Dec 2016. Updated in Dec 2021 with new images, step by step instructions and expert tips.

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.

Cranberry, apple and nutmeg sauce a great homemade Christmas present and perfect condiment to Christmas dinner

 

The post Cranberry Sauce Recipe appeared first on ProperFoodie.

]]>
https://properfoodie.com/cranberry-sauce-apple-nutmeg/feed/ 2