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Christmas baking/cooking thread.

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    #152
    Loughc
    Moderators, Business & Finance Moderators, Recreation & Hobbies Moderators Posts: 24,735 Mod ✭✭✭✭Loughc


    This Brie/Cranberry wreath looks amazing.

    https://www.facebook.com/1614251518827491/posts/2884112101841420?vh=e&sfns=mo


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    #153
    Neyite
    Administrators, Politics Moderators, Society & Culture Moderators Posts: 25,947 Admin ✭✭✭✭✭Neyite


    Oh I HAVE to make that.


    One question. Do I have to share it?


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    #154
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    Ah with current illness status, going to buy all my Christmas things. Supervalu has a good array of puddings but the price of the cakes!

    My usual trifle I will manage...I make the best trifles ever.


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    #155
    Toto Wolfcastle
    Registered Users Posts: 25,005 ✭✭✭✭Toto Wolfcastle


    Mother of God, this looks incredible.

    https://www.instagram.com/p/B4hSUP7BIFg/


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    #156
    Neyite
    Administrators, Politics Moderators, Society & Culture Moderators Posts: 25,947 Admin ✭✭✭✭✭Neyite


    Toto Wolfcastle wrote: »
    Mother of God, this looks incredible.

    https://www.instagram.com/p/B4hSUP7BIFg/


    The recipe isn't on Lidl website yet so...


    125g fresh spinach
    100g cream cheese
    2 garlic cloves chopped
    handful of chopped parsley
    25g parmesean
    Salt & pepper


    ---mix all the above---


    2 sheets of ready made puff pastry cut into tree shape. Spread out mix on one sheet on a baking tray then layer:
    100g caramelised onion chutney
    150g grated mozzarella

    200g prosecuitto


    Top with the second puff pastry tree, then cut 'branches' about an inch apart horizontally towards the centre leaving an uncut vertical strip of about 2 inches.
    Twist 'branches' and brush the lot with beaten egg


    Chuck into an oven for about 25 mins @ 180 degrees.


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    #157
    Loughc
    Moderators, Business & Finance Moderators, Recreation & Hobbies Moderators Posts: 24,735 Mod ✭✭✭✭Loughc


    Loughc wrote: »
    This Brie/Cranberry wreath looks amazing.

    https://www.facebook.com/1614251518827491/posts/2884112101841420?vh=e&sfns=mo

    Good idea to add the recipes.

    Ingredients

    1 sheet puff pastry thawed
    2-3 tablespoons cranberry sauce
    200 g Brie cheese sliced
    2 tablespoons pistachio nuts roughly chopped
    1 egg beaten



    Instructions

    1. Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.

    2. Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.

    3. Lay the pastry on the prepared baking sheet.

    4. Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated in the video.)

    5. Spread the cranberry sauce around the center "star" then top with the Brie and pistachios.

    6. Bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.

    7. Brush with beaten egg then place in the oven and allow to bake for 15 minutes until golden brown and cooked through.

    8. Remove from the oven, allow to rest for 5 minutes then slice and serve.


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    #158
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭ytpe2r5bxkn0c1


    Another cake out of the oven. Mrs S was asked to bake one for her sister.

    The smell is amazing.


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    #159
    CheerLouth
    Registered Users Posts: 2,421 ✭✭✭CheerLouth


    I'm very late with my puddings this year! Going to mix them up on Sunday & steam them on Monday!


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    #160
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    CheerLouth wrote: »
    I'm very late with my puddings this year! Going to mix them up on Sunday & steam them on Monday!

    Did mine yesterday. I wrapped them in cling film to boil. It formed a seal when cooled. Is it ok to leave them like that until needed or should I remove cling film and replace with grease proof paper?


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    #161
    CheerLouth
    Registered Users Posts: 2,421 ✭✭✭CheerLouth


    Deleted User wrote: »
    Did mine yesterday. I wrapped them in cling film to boil. It formed a seal when cooled. Is it ok to leave them like that until needed or should I remove cling film and replace with grease proof paper?

    Oh I'm not sure at all. I normally boil mine in greaseproof, then wrap in fresh paper for storage.


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    #162
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭ytpe2r5bxkn0c1


    Never boiled them except in bowls and then wrapped them. I wouldn't be confident leaving the clingfilm on after boiling.


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    #163
    freshpopcorn
    Registered Users Posts: 30,192 ✭✭✭✭freshpopcorn


    Arlo Quiet Silicon wrote: »
    Never boiled them except in bowls and then wrapped them. I wouldn't be confident leaving the clingfilm on after boiling.

    I think it's something Nigella does!


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    #164
    RentDayBlues
    Registered Users Posts: 2,131 ✭✭✭RentDayBlues


    Cakes made yesterday- I can’t wait to get into the rest of it!


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    #165
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    Arlo Quiet Silicon wrote: »
    Never boiled them except in bowls and then wrapped them. I wouldn't be confident leaving the clingfilm on after boiling.

    I wrapped the bowl in cling film. I’m wondering if it forms a sort of vacuum seal when cooling and if it’s ok to leave them alone?


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    #166
    xDisneyDivax
    Registered Users Posts: 557 ✭✭✭xDisneyDivax


    How long should you let mincemeat soak for? I left it quite late this year with moving and all stuff! My thinking is that I'd make mince pies soon and pop them in the freezer so all I need to do is pop them in the oven the day I'd like them baked...


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    #167
    CheerLouth
    Registered Users Posts: 2,421 ✭✭✭CheerLouth


    I think I just left mine overnight.


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    #168
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭ytpe2r5bxkn0c1


    Deleted User wrote: »
    I wrapped the bowl in cling film. I’m wondering if it forms a sort of vacuum seal when cooling and if it’s ok to leave them alone?

    Oh! They should be taken out of the bowl, as they'll "sweat". Wrap then in greaseproof and then foil.

    Unless there's some new thinking on the matter. :)


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    #169
    CheerLouth
    Registered Users Posts: 2,421 ✭✭✭CheerLouth


    Have my Christmas puds on since 9am this morning! Have ended up with three as I decided to try a delph bowl this year for steaming one, but the bowl was not as big as my normal one so rather than waste mixture, I'm going to end up with one big one & two small ones :D

    Also did a trial Christmas dinner on Saturday. Wasn't planned but we had 12 for dinner so I said I might as well have a go. Tried some new dishes - roasted veg etc that I wouldn't ordinarily do and was pretty happy :)


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    #170
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    CheerLouth wrote: »
    Have my Christmas puds on since 9am this morning! Have ended up with three as I decided to try a delph bowl this year for steaming one, but the bowl was not as big as my normal one so rather than waste mixture, I'm going to end up with one big one & two small ones :D

    Also did a trial Christmas dinner on Saturday. Wasn't planned but we had 12 for dinner so I said I might as well have a go. Tried some new dishes - roasted veg etc that I wouldn't ordinarily do and was pretty happy :)

    Carrots and especially parsnips roast deliciously.. Christmas Day is the one time I roast potatoes and I add carrot and parsnip chunks to that tray.


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    #171
    chuckles30
    Registered Users Posts: 1,380 ✭✭✭chuckles30


    Arlo Quiet Silicon wrote: »
    Oh! They should be taken out of the bowl, as they'll "sweat". Wrap then in greaseproof and then foil.

    Unless there's some new thinking on the matter. :)

    Interesting - my mother made them all my life and never took them out of the bowl until they were ready to be eaten. She covered the bowls with greaseproof for cooking and even that was not removed afterwards unless it got damaged. When they were stone cold, she'd wrap the whole lot in a fresh greaseproof and tin foil until Christmas. Then on Christmas Day she'd steam it fresh for about 2 hours to heat it through


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    #172
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    chuckles30 wrote: »
    Interesting - my mother made them all my life and never took them out of the bowl until they were ready to be eaten. She covered the bowls with greaseproof for cooking and even that was not removed afterwards unless it got damaged. When they were stone cold, she'd wrap the whole lot in a fresh greaseproof and tin foil until Christmas. Then on Christmas Day she'd steam it fresh for about 2 hours to heat it through

    That was always what I’d done, but this year ran out of greaseproof and used cling film, which expanded during boiling and shrunk down when cooled. It seemed to form a sort of vacuum seal and I was wondering if other cooks had more experience than me and could advise on whether to leave them like that.


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    #173
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    Graces7 wrote: »
    Carrots and especially parsnips roast deliciously.. Christmas Day is the one time I roast potatoes and I add carrot and parsnip chunks to that tray.

    NB parboil them as you do the potatoes...the small soft outside layer this creates goes deliciously crispy. ;)


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    #174
    [Deleted User]
    Posts: 0 ✭ [Deleted User]


    Graces7 wrote: »
    NB parboil them as you do the potatoes...the small soft outside layer this creates goes deliciously crispy. ;)

    I never parboil the parsnips or carrots but the carrots will need 15 minutes more than the potatoes.

    Not a Christmas dish, but.
    My favorite roast veg dish is a mixture of potatoes, onion, garlic, peppers, carrot, parsnips n turnips and celery. Toss in cooking oil and roast for up to an hour. Delicious with roast chicken. Mmmmmm


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    #175
    ytpe2r5bxkn0c1
    Closed Accounts Posts: 32,688 ✭✭✭✭ytpe2r5bxkn0c1


    Deleted User wrote: »
    I never parboil the parsnips or carrots but the carrots will need 15 minutes more than the potatoes.

    Not a Christmas dish, but.
    My favorite roast veg dish is a mixture of potatoes, onion, garlic, peppers, carrot, parsnips n turnips and celery. Toss in cooking oil and roast for up to an hour. Delicious with roast chicken. Mmmmmm

    No don't parboil parsnips or carrots. Toss them in olive oil and honey and roast on a tray. The potatoes are always parboiled and done separately as they will be in much more oil/fat, take longer, and need basting now and again. The secret is to give the potatoes a good shake in a saucepan before going into the oven. It's the flaked outer layer, as a result, that crisps up so well.


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    #176
    SarahLil
    Registered Users Posts: 1,971 ✭✭✭SarahLil


    Graces7 - yes I too parboil the carrots then roast in the oven with olive oil and honey some ground pepper delicous

    Srameen - I love roast potatoes my other half makes them exactly like yours by the sounds of it, he takes the basting of the roasties seriously and I'm always happy to eat them


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    #177
    Cork Lass
    Registered Users Posts: 6,811 ✭✭✭Cork Lass


    Arlo Quiet Silicon wrote: »
    No don't parboil parsnips or carrots. Toss them in olive oil and honey and roast on a tray. The potatoes are always parboiled and done separately as they will be in much more oil/fat, take longer, and need basting now and again. The secret is to give the potatoes a good shake in a saucepan before going into the oven. It's the flaked outer layer, as a result, that crisps up so well.

    When I shake them in the saucepan I add a large tablespoon of semolina- gives them a delicious crunch. Also, I never parboil the carrots.


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    #178
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    All roads lead to Rome and there is no one "best way " to cook anything; there really isn't. Just variations, and many delights along the way. Wonderful!

    My mother made the best roast potatoes ever so that is how I do them, in her memory … Never had any as good as hers, but mine are pretty close. Simple and best! Love my carrots etc also and cannot take olive oil etc. So very very simple with me. I am a Lancashire lass and our food traditions are strong and simple .

    Each chooses … so no dogmatism from me!! Just different delightful nuances! ENJOY! However you do them! :D:D:)


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    #179
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    Oh I was just dropping off to sleep when a savoury memory drifted into my mind as these things do!

    Has anyone else tried HASSELBACK roast potatoes? I did them for a while and was impressed. Impressive! ( cannot copy paste from here but I know how skilled folk here are..)

    They have even more crispy crunch than the traditional ones. Perfect and different for a dinner party... google has wonderful photos..


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    #180
    tscul32
    Registered Users Posts: 2,530 ✭✭✭tscul32


    Graces7 wrote: »
    Oh I was just dropping off to sleep when a savoury memory drifted into my mind as these things do!

    Has anyone else tried HASSELBACK roast potatoes? I did them for a while and was impressed. Impressive! ( cannot copy paste from here but I know how skilled folk here are..)

    They have even more crispy crunch than the traditional ones. Perfect and different for a dinner party... google has wonderful photos..

    They're a bit more effort but they are lovely. For a cheat's version, Lidl or Aldi (or maybe both) are doing bags of frozen Hasselback spuds this Christmas. Might give one a try, just to see...


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    #181
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    tscul32 wrote: »
    They're a bit more effort but they are lovely. For a cheat's version, Lidl or Aldi (or maybe both) are doing bags of frozen Hasselback spuds this Christmas. Might give one a try, just to see...

    I am reliably informed that a sprinkle of Parmesan cheese atop is awesome,,;)


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