Christmas baking/cooking thread.

Loughc · 02-11-2019 3:18pm

This Brie/Cranberry wreath looks amazing.

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

Neyite · 04-11-2019 3:49pm

Oh I HAVE to make that.

One question. Do I have to share it?

Graces7 · 06-11-2019 7:27am

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.

Toto Wolfcastle · 06-11-2019 12:33pm

Mother of God, this looks incredible.

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

Neyite · 06-11-2019 12:57pm

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.

Loughc · 06-11-2019 1:13pm

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.

ytpe2r5bxkn0c1 · 06-11-2019 4:32pm

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

The smell is amazing.

CheerLouth · 08-11-2019 12:10pm

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

08-11-2019 12:29pm

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?

CheerLouth · 08-11-2019 12:34pm

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.

ytpe2r5bxkn0c1 · 09-11-2019 2:26pm

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

freshpopcorn · 09-11-2019 2:32pm

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!

RentDayBlues · 10-11-2019 5:32pm

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

10-11-2019 6:36pm

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?

xDisneyDivax · 11-11-2019 10:52am

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...

CheerLouth · 11-11-2019 11:17am

I think I just left mine overnight.

ytpe2r5bxkn0c1 · 11-11-2019 2:32pm

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.

CheerLouth · 12-11-2019 4:34pm

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

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

Graces7 · 13-11-2019 12:33pm

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

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.

chuckles30 · 14-11-2019 12:27pm

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

14-11-2019 12:58pm

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.

Graces7 · 14-11-2019 2:00pm

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.

14-11-2019 2:23pm

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

ytpe2r5bxkn0c1 · 14-11-2019 3:22pm

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.

SarahLil · 14-11-2019 3:33pm

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

Cork Lass · 14-11-2019 4:13pm

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.

Graces7 · 14-11-2019 5:53pm

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:)

Graces7 · 15-11-2019 12:52am

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..

tscul32 · 15-11-2019 8:41am

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...

Graces7 · 15-11-2019 9:56am

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,,;)

Jude13 · 15-11-2019 11:36am

What's that Baileys fudge recipe with condensed milk?

Graces7 · 15-11-2019 1:18pm

Jude13 wrote: »

What's that Baileys fudge recipe with condensed milk?

The head barman at the Dingle Skellig Hotel gave me his very own secret recipe for an Irish cream liqueur at my last ever Craft Fair.... ...

CheerLouth · 15-11-2019 1:37pm

Jude13 wrote: »

What's that Baileys fudge recipe with condensed milk?

Is it this one?

https://www.bbcgoodfood.com/recipes/microwave-boozy-fudge

Loughc · 15-11-2019 9:00pm

CheerLouth wrote: »

Is it this one?

https://www.bbcgoodfood.com/recipes/microwave-boozy-fudge

Yep I’m making this

Jude13 · 17-11-2019 4:55am

I made the choclate baileys fudge thing yesterday. I will stick up pics tomorrow

tickingclock · 17-11-2019 10:00am

Jude13 wrote: »

I made the choclate baileys fudge thing yesterday. I will stick up pics tomorrow

Can you buy vanilla bean paste? I've never seen it before. The recipe looks easy and delicious.

Jude13 · 17-11-2019 10:03am

I made the version that loghc put up on this thread some time ago, not the one in the link. I used vanilla pods, scrapping our the middle of them.

Toto Wolfcastle · 17-11-2019 10:26am

tickingclock wrote: »

Can you buy vanilla bean paste? I've never seen it before. The recipe looks easy and delicious.

I’ve bought it in Tesco for years so I’d imagine they have it in other supermarkets too.

Jude13 · 17-11-2019 10:41am

This is the one I made:
BAILEYS CHOCOLATE FUDGE

How about something BAILEYS & FUDGY for the weekend.

BAILEYS CHOCOLATE FUDGE
- SO DELICIOUS.. You have to try it.. just 5 INGREDIENTS!!!!!!!

******RECIPE*****
600G MILK OR DARK CHOCOLATE - ~ (don’t use cooking choc, I used 5-6 bars of normal Tesco own brand milk chocolate)
1 x 375g tin condensed milk
Pinch salt
1 tsp vanilla extract
100ml Baileys

Line a 7” square tin with baking paper
1. Break up the chocolate and melt slowly in a pot, add in the condensed milk and stir gently to melt together.
2. Add in the vanilla extract, salt and the Baileys and stir to combine.
3. Pour into prepared tin and leave in the fridge to set for 2 hours. Cut into small pieces

Alanvtec · 17-11-2019 9:41pm

Loughc wrote: »

This Brie/Cranberry wreath looks amazing.

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

After looking at the link I decided to give this a trail run in preparation for the big day and it tasted as nice as it looks. Quite easy to make coming from a novice like me.
Will definitely be on the menu

scarepanda · 18-11-2019 4:44pm

Has anyone got any suggestions for a gluten free biscuit for a non bake cheesecake base? The sister in law said she used Tesco own brand gluten free biscuits before and didn't like them.

Would hobnobs hold together? Or is their a branded digestive that's nice? I usually combine the base with some butter so looking to be able to do something similar with the gluten free version

B0jangles · 18-11-2019 4:54pm

I tend to use gingernuts for cheesecake bases - I love the extra zing they give, plus they are a very crisp biccie so they produce a nice firm base. That said, I've never used a gluten-free version of them so those might behave differently to the standard ones . Lidl have them in their usual stock too.

https://www.lidl.ie/en/p/grocery-range-gluten-free/just-free-gluten-free-ginger-cookies/p9037

scarepanda · 18-11-2019 5:43pm

B0jangles wrote:

I tend to use gingernuts for cheesecake bases - I love the extra zing they give, plus they are a very crisp biccie so they produce a nice firm base. That said, I've never used a gluten-free version of them so those might behave differently to the standard ones . Lidl have them in their usual stock too.

Thank you! I think I'll do a test run of the gluten free stuff the weekend of the toy show coz I'll be baking stuff for that anyways.

For cookies and the like, can you just swap out regular flour for gluten-free flour? I know you can't really do it for the likes of bread and cakes.

B0jangles · 18-11-2019 5:48pm

scarepanda wrote: »

Thank you! I think I'll do a test run of the gluten free stuff the weekend of the toy show coz I'll be baking stuff for that anyways.

For cookies and the like, can you just swap out regular flour for gluten-free flour? I know you can't really do it for the likes of bread and cakes.

I'm sorry, I've no idea - I've wussed out on actual gf baking so far

SarahLil · 19-11-2019 12:33pm

As I said in another thread its been decided we are having 7 for Christmas dinner

Everyone wants to do their bit so some are bringing starters others are bringing desserts

I am just wondering anyone else hosting do you put all the sides of veg carrots parsnips, sprouts, red cabbage, cabbage, roast potatoes in the centre of the table and let everyone help themselves?

I am a fan of pipping hot dinner, I heat my plates before I dish up food, my question is what would you suggest putting the sides in to keep them really hot, preheated oven proof dishes or has anyone use buffet server? any suggestions please thank you

Toto Wolfcastle · 19-11-2019 12:42pm

SarahLil wrote: »

I am a fan of pipping hot dinner, I heat my plates before I dish up food, my question is what would you suggest putting the sides in to keep them really hot, preheated oven proof dishes or has anyone use buffet server? any suggestions please thank you

My mother in law uses a buffet server at Christmas and her dinners are always hot. She got hers in Aldi or Lidl and I see that Aldi has Hosting Christmas Dinner Specialbuys from December 12th so you'd probably pick one up there.

SarahLil · 19-11-2019 12:44pm

Toto Wolfcastle wrote: »

My mother in law uses a buffet server at Christmas and her dinners are always hot. She got hers in Aldi or Lidl and I see that Aldi has Hosting Christmas Dinner Specialbuys from December 12th so you'd probably pick one up there.

Thank you Toto
these are coming into Lidl this week I might pick it up so https://www.lidl.ie/en/p/christmas-decorations/three-tray-buffet-server/p31804

B0jangles · 19-11-2019 1:26pm

SarahLil wrote: »

As I said in another thread its been decided we are having 7 for Christmas dinner

Everyone wants to do their bit so some are bringing starters others are bringing desserts

I am just wondering anyone else hosting do you put all the sides of veg carrots parsnips, sprouts, red cabbage, cabbage, roast potatoes in the centre of the table and let everyone help themselves?

I am a fan of pipping hot dinner, I heat my plates before I dish up food, my question is what would you suggest putting the sides in to keep them really hot, preheated oven proof dishes or has anyone use buffet server? any suggestions please thank you

I cannot recommend hostess trolleys enough - it's not something you'd use every day but when you need one, it's indespensible. I have no idea how I'd get a Christmas dinner-sized meal on the table without one. It's basically just a heated box - bowls at the top for sides and shelves underneath for main dishes, plates etc., but they somehow manage to keep food stable for hours without either drying out or going mushy. The only thing that you can't really keep in there is roast potatoes or anything else really crispy.
Our family started using one back in the 70's when my grandmother bought the first and since then every household in the extended family has gotten one.

https://www.adverts.ie/small-kitchen-appliances/hostess-trolley/19072200

You can pick up a very nice second-hand one online for 50-150 quid and they last forever. My parents still have the original 1970's one

edit: actually, the one in the link appears to be identical to our old family one - so I can vouch for its extreme longevity
(also the models with 4 oblong bowls are definitely better than the one with 3 oval bowls.)

scarepanda · 19-11-2019 1:51pm

I'm not a host, but my preference is to have everything on the table and to be able to help yourself. I hate my plate being dished up for me because you then have no control over what or how much of everything is on your plate.

I've just started the filling for my mince pies. I'll leave the mix overnight and cook slowly Tomorrow. Can't wait for the smell in the kitchen

Theoldbook · 20-11-2019 5:33pm

Any suggestions for dessert on Christmas day? We're not big fans of pudding and the kids don't really like things with cream (icecream is fine). Struggling to figure it out!

Christmas baking/cooking thread.

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