As promised, a picture of the finished cake. After a vote from my children we decided on the cake decoration I used when they were small. Thankfully it is very forgiving and covers the bumps and bashes. This is followed by the Christmas countdown collection from previous weeks.

Christmas Countdown Collection

The Cake 03.10.09

Petticoat Tail Shortbread 10.10.09

Little Stilton Pies 10.10.09

Mince Pies 17.10.09

Dundee Cake 25.10.09

Bread sauce 31.10.09

Cranberry sauce 31.10.09

Stuffing 07.11.09

Baked Ham 14.11.09

Christmas Pudding 21.11.09

Christmas vegetables 28.11.09

Christmas Garibaldi biscuits 11.12.09

Rum and raisin truffles 12.12.09

Cranberry Muffins 17.12.09

The Turkey 20.12.09

The Gravy 21.12.09

Countdown to Christmas

The Gravy

Ingredients

Giblets from the turkey

Wing ends from turkey

1 bay leaf

1 thyme sprig

1 clove

6 black peppercorns

1 small onion, sliced

Pan juices from the roasting tin

1 oz plain flour

1 rounded tbsp redcurrant jelly

Salt and freshly milled pepper

Method

Place the giblets and wing ends in a saucepan. Pour in water to cover the add the bay leaf, thyme, clove, peppercorns and onion.

Bring to the boil and skim off any scum then lower the heat, cover the pan and simmer for 1 hour.

Strain the stock and measure it, you will need approx 1 1/4 pints to make gravy for 6 people. If necessary return the stock to the pan and boil to reduce further.

Pour off most of the fat from the roasting tin and leave the juices.

Place the tin over a moderate heat and add the flour stirring continuously and scraping any sediment of the bottom of the tin.

Gradually add the stock and keep stirring while the gravy cooks for 2-3 minutes. Taste and season as necessary. Whisk in the redcurrant jelly.

Transfer to a gravy boat and keep warm.

Countdown to Christmas

The Turkey

Turkey requires long slow roasting to ensure that the meat is thoroughly cooked. This is particularly important if the body cavity is stuffed. The following times are for cooking at 180C/350F/ gas 4.

2.5 kg 2 1/2 - 3 hours

2.75 kg 3 - 3 1/2 hours

3.5 kg 3 1/2 - 4 1/2 hours

5.5kg - 11.4kg 20 minutes per 450g plus 20 minutes

Set the oven temperature. Trim the turkey and set aside the giblets for making the gravy, wash it inside and out in cold water.

Pat dry with kitchen paper and season inside with salt and freshly ground pepper.

Fill the neck end of the bird with stuffing, then place the remainder in the body along with 2 oz butter.

Rub the skin of the turkey with 2 oz softened butter and place the turkey, breast side down, into a large heavy roasting tin. Turn the bird halfway through cooking and put rashers of streaky bacon over the breast. Remove the bacon towards the end of cooking to brown the skin.

Remove from the oven and push a skewer into the thickest part of the bird, if the juices run clear the turkey is ready. Rest the bird for 30-40 minutes, under foil while you roast your potatoes.

Stuffed Leg of Lamb

For a Sunday roast or entertaining guests, stuffed leg of lamb will become a real favourite. It is quick and easy and if you have your own favourite stuffing recipe you can change the flavour every time you make it by adding seasonal herbs and varying the spices.

At Christmas replace the allspice with 1 1/2 tsp nutmeg and the apricots with 50g chestnuts.



Ingredients

75g dried apricots, chopped
1tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
Juice of 1/2 lemon
Finely grated zest of 2 oranges plus the juice of 1 orange
75g toasted hazelnuts, chopped
1tbsp ground allspice
50g fresh breadcrumbs
50g Bulgar wheat
Salt and freshly ground black pepper
1 leg of lamb about 2 kg, boned

For the gravy
175ml white wine
300 mls lamb stock (chicken stock will do)
1tbsp redcurrant jelly

To make the stuffing

Heat the oil in a pan and fry the onion and garlic until softened
Remove from the heat and add the rest of the ingredients, except the lamb
Preheat the oven to 180C/350F/gas 4
Pack the majority of the stuffing down the leg, lengthwise, then roll the meat up and tie it with string at intervals of 1 inch
Put the rest of the stuffing in a heatproof dish, add 1tbsp hot water and set aside
To cook the lamb
Place the lamb on a rack in a roasting tin, add some freshly ground pepper
Roast, allowing 55 minutes per kilo
30 minutes before the end of cooking time, place the extra stuffing in the oven
At the end of cooking, rest the lamb under foil for 20 minutes
To make the sauce
Skim the fat from the roasting tin, place the tin over a moderate heat and stir in the wine
Bring to the boil and boil briskly until slightly thickened. Whisk in the redcurrant jelly
Season and serve with the lamb

To accompany the lamb
New potatoes tossed in olive oil and sprinkled with chopped Rosemary and roasted in their skins
Green beans
Parsnip puree. Peel and chop 500g of parsnips, boil in salted water until soft. Drain and puree with 2tbsp double cream and freshly grated nutmeg.

Tip
If you are entertaining guests, prepare the Lamb the day before and remove from the fridge 1 hour before cooking.

Souffle

Souffles are easy to make as long as a few rules are followed. To produce a hot souffle, egg whites are stiffly whisked and folded into a thick flavoured sauce then cooked in a straight sided dish. The consistency of the sauce is crucial. It must be soft enough so the whisked eggs can be folded into it. If it is too thick the souffle will not rise properly. If it is too thin, it will knock the air out of the whisked egg whites and it will not rise properly. Under or over whisking the egg whites will also result in a poorly risen souffle. Follow the instructions below for a delicious cheese souffle.

Cheese Souffle

225ml whole milk
1 slice onion
1 small carrot
1/2 celery stick sliced
1 bay leaf
4 peppercorns
25g salted butter
1tbsp Parmesan cheese, finely grated
25g plain flour
1/2 tsp Dijon mustard
4 eggs separated + 2 extra egg whites
115 cheddar cheese, grated, salt and black pepper.

Put the milk, onion, carrot, celery, bay leaf and pepper corns in a small saucepan and bring slowly to the boil. Remove from the heat , cover and set aside to infuse for around 30 minutes. Strain, reserving the milk.
Brush a 1.4 litre souffle dish all over with melted butter, taking it right up to the top, and sprinkle the Parmesan cheese over the base and sides of the dish.
Pre-heat the oven to 180C 350F gas mark 4. Melt the butter in a saucepan, stir in the flour and cook gently for a minute or two, stirring continuously. Remove the pan from the heat and stir in the milk.
Return the pan to the heat and bring slowly to the boil, stirring continuously. Continue to cook the sauce for 5 minutes, until it thickens, then lower the heat, stir briefly and simmer the sauce gently for around 10 minutes.
Remove the pan from the heat and allow to cool slightly. Beat the eggs, mustard, egg yolks, cheddar cheese and the seasoning into the sauce, reserving a tablespoon of the cheese.
In a large bowl, whisk the egg whites until they form stiff peaks. Fold 2 tablespoons of the whisked egg whites into the cheese sauce, then carefully fold in the remaining whisked egg whites, using a cutting and folding action. Be careful not to over mix, but make sure there are no visible flecks of egg white.
Gently pour the souffle mixture into the prepared dish. Using a table or palette knife, pierce the surface of the souffle 1in in from the edge of the dish and carefully move the knife in a circle around the edge of the mixture to release any trapped air bubbles and ensure that the souffle rises evenly.
Sprinkle the reserved cheese over the top of the souffle and bake for around 30 minutes until well risen, golden brown and firm to the touch.

Do not open the oven door to check on the souffle for at least 25 minutes. Serve immediately.

Variations

Add 1-2 tbsp of chopped fresh mixed herbs with the cheese or use Stilton instead of the Cheddar.

Chocolate Chip Peanut Cookies

Ingredients

125g butter

2 tsp vanilla extract

220g soft brown sugar

1 egg

130g crunchy peanut butter

225g plain flour

105g roasted unsalted peanuts, chopped

190g chocolate chips

Beat the butter, vanilla extract, sugar, egg and peanut butter in a small bowl, with an electric mixer, until smooth.

Stir in the flour, peanuts and chocolate chips.

Roll rounded tablespoons of the mixture into balls, place on oven trays and flatten slightly with a fork.

Bake for 15 minutes until browned and cool on a wire rack.

Store in an airtight container.

Swahili chicken

Ingredients

3 tbsp Ground nut oil

1.5kg chicken thigh fillets, chopped

40g butter

800g onions, roughly chopped

2 tbsp water

1 tbsp cumin seeds

1 tbsp coriander sees

6 cardamom pods, pounded

3 cinnamon sticks, halved

4 cloves garlic, crushed

400g basmati rice, washed

5ooml water (extra)

500ml chicken stock

2 red chillies, chopped

Heat the oil in a large frying pan, brown the chicken in batches. Add the butter and melt. Soften the onion and remove half.

Add the 2 tbsp water to the pan and cook stirring until the onion is caramelised, remove from the pan and set aside.

Grind the spices and return to the pan with the first batch of reserved onions. Cook, stirring for 5 minutes, Add the rice and garlic and stir well.

Return the chicken to the pan with the extra water and the stock. Simmer , with a lid for 30 minutes without stirring until the rice is tender.

Add all but 1 tbsp of the reserved onion to the pan, stir to combine.

Serve the chicken sprinkled with the remaining onion and chilli.

Fresh Tomato Soup

with Basil Puree

Ingredients

300g ripe tomatoes

1 tbsp tomato puree

1 small carrot

Half a leek

1 clove garlic

1 1/4 litres chicken stock

1 sprig Thyme

1 Bay leaf

1 tsp salt

Freshly ground pepper

1 tsp olive oil

For the Basil paste

1 small handful Basil, pounded to a paste with 1 tsp olive oil

Method

Skin the tomatoes, cut them in half and squeeze out the seeds.

Peel the carrot, leek, shallot and garlic, and chop them coarsely.

Heat the oil in a saucepan and brown the vegetables lightly, add the Thyme and bay leaf. Cover with the tomatoes and the tomato puree. Add the chicken stock and cook gently, uncovered for 20 minutes.

Remove the Thyme and Bay leaf, blend the mixture and pass it through a strainer into the saucepan and reheat gently.

Serve in warmed bowls and add the Basil paste at the last minute.

Rum and RaisinTruffles

Ingredients

16 digestive biscuits

1 large tin condensed milk

2 tbsp chopped almonds

50g raisins

6 heaped tbsp cocoa powder

Chocolate Vermicelli

2 tbsp dark rum

Method

Soak the raisins in the rum for 2 hours.

Crush the biscuits to crumbs and mix with the cocoa and chopped nuts. Add the milk and soaked raisins, mix to combine and chill the mixture in the fridge for 1 hour.

Form heaped teaspoons of the mixture into small balls and coat with chocolate Vermicelli. Store in an airtight container and serve in small paper cases.

Can be frozen for up to 2 months.

Can also be coated in chopped nuts, melted chocolate or coconut

Jerusalem Artichoke Soup with Truffle Oil

Ingredients

700g Jerulalem artichokes

Large knob butter

1 onion, finely chopped

1 potato, diced

750ml vegetable stock

100ml double cream

2 tbsp truffle oil

2 tbsp chives, finely chopped

Salt and freshly ground black pepper

Method

Put the artichokes in a pan of salted water, bring to the boil, reduce to a simmer and cook for 8 minutes. Drain and set aside.

Melt the butter and add the onion and diced potato, cover and sweat gently until soft.

Peel and mash artichokes, stir into the soup add stock and simmer, covered, for 20 minutes.

Puree the soup then pass it through a sieve.

Serve in warmed bowls and drizzle with truffle oil, garnish with chopped chives.

Smoked Salmon Cup with Avocado Mousse

Serves 6

You will need 6 small moulds.

Ingredients

200g sliced smoked salmon

A little oil

For the Avocado Mousse

250g Avocado

1 1/2 gelatine leaves

50g lemon juice

50g unsalted butter

150g double cream, lightly whipped

Salt

Good pinch of Cayenne

Method

Lightly oil some small moulds and line with smoked salmon leaving an overlap to cover the top of the mould. Refrigerate until needed.

Puree the Avocado. Soak the gelatine in cold water to soften.

In a pan, heat 1/4 of the avocado puree, add the butter and heat until the butter has melted.

Remove the pan from the heat and add the gelatine, (not the water it was soaked in) stir to combine. Add the rest of the avocado and the lemon juice, season well and fold in the whipped cream.

Spoon the mixture into the lined moulds and fold the salmon over to form a lid.

Refrigerate for at least 4 hours.

To serve turn the moulds out onto small plates garnish with lemon wedges and thin triangles of buttered brown bread.

Quick and easy

Tuna and Corn Fish Cakes

These economical tasty little tuna fish cakes are quick to make and contain no fat, just the thing for the run up to Christmas and all it's excesses. They can also be made with tinned salmon, sardines or smoked Mackerel. Add spices or any fresh herbs. Replace the sweetcorn with peas and eat with fresh vegetables or salad.

Serves 4

Ingredients

300g cooked mashed potato

200g can tuna, drained

115g canned or frozen sweetcorn

2tbsp chopped fresh Parsley

50g fresh brown bread crumbs

Salt and freshly ground pepper

Place the mashed potato in a bowl and stir in the tuna, sweetcorn and chopped Parsley.

Season with salt and pepper, then shape into 8 patty shapes.

Coat the patties with breadcrumbs and place on a baking tray.

Cook the fish cakes under a moderately hot grill until crisp and golden, turning once.

Serve with lemon wedges and fresh vegetables.

Ham and Lentil Soup

with Ham and Cheese Toastie Triangles

Ingredients

1 Ham Hock (smoked)

5 small handfuls red lentils

2 litres water

250g carrots, peeled and diced

4 carrots, peeled and halved

1 large onion, finely chopped

125g swede, peeled and diced

2 tbsp Parsley, chopped

Seasoning to taste

For the toast

6 slices granary bread

150g mature cheddar cheese

Ham from the hock

English mustard

Begin by placing the washed ham hock in the water in a large pan.

Bring to the boil and turn down to a simmer. Simmer with the lid on for 1 hour, add the lentils and onions and simmer for 30 minutes, add the carrot dice, carrot halves and diced swede and cook for a further 30 minutes until the vegetables are tender.

Remove the ham hock and carrot halves and mash or blend the carrots to a puree. Return them to the pan.

Strip the ham from the hock and set aside for the toasted sandwiches.

Check the seasoning and add salt and pepper depending on how salty the ham is. If the soup is too thick add some water.

Make the toasties by spreading each slice of bread with just a little mustard, add some grated cheese some ham and a little more cheese top with another slice of bread , press together. repeat with the rest of the bread and toast in a sandwich maker or under the grill.

Cut diagonally into triangles and serve with the hot lentil soup garnished with chopped Parsley.

Chocolate Tart with Whisky Ice Cream

For the pastry

210g plain flour
120g cold unsalted butter
50g icing sugar
2 egg yolks
1 whole egg
1 tbsp cold water

For the filling

300g butter
200g dark chocolate
3 whole eggs
3 egg yolks
100g caster sugar

For the ice cream

550ml milk
7 egg yolks
150g caster sugar
75ml whisky
150ml double cream

1. Put the flour into a food processor and add the cold butter. Mix until it resembles breadcrumbs and then add the sugar. Pulse and then add the egg-yolk and water.

2. Remove the mixture. Bring it together into a smooth pastry, being careful not to overwork it. Wrap it in cling-film and refrigerate for an hour.

3. Next take a 25cm flan ring, roll out the pastry quite finely and carefully line the ring, trimming off the edges. Place in the fridge for 30 minutes.

4. Prick the base of the pastry all over, then line with tin-foil and fill with beans or rice and cook for 15 minutes, then remove the beans/rice and cook for a further 5 minutes. The pastry should be light golden brown in colour.

5. To Make the Filling, melt the butter and chocolate in a bain-marie. Whisk the egg-yolks, whole egg and the sugar. Now fold the chocolate mix into the egg mixture and place into the pastry case.

6. Cook in the oven for approximately 20 minutes. Check the tart as it may need a little longer. Remove from the oven and let it rest for 30 minutes.

7. To Make the Ice-cream: Whisk the sugar and eggs in a bowl. In a saucepan add the milk and bring to the boil. Pour the milk over the egg mixture.

8. Now place the mixture into a clean saucepan and heat to make a custard. Remove and allow to cool. Add the whisky and cream. It is now ready to put into an ice-cream machine.

9. Serve the hot chocolate tart with the whisky ice-cream and a sprig of mint.

Weekend Treat

Prawn Korma with Coconut Rice

Throw away the takeaway menu this weekend and try this quick recipe for Prawn Korma.

Korma is quite a mild curry and doesn't need a lot of accompaniments, but it is nice with either Nann bread or Chapati.



Ingredients

12 large raw tiger prawns, peeled
1tsp ground Turmeric
2tbsp vegetable oil
1 medium onion, chopped
2tsp grated Ginger
2tbsp ground Almonds
1tsp sugar
150ml plain yoghurt
150ml Chicken or fish stock
1tsp ground Cumin
1tsp ground Chilli
1tbsp ground Coriander
3 Cardamom pods, crushed

Method

De vein the prawns, rub them with Turmeric and leave aside for 30 minutes.
Heat the oil in a frying pan, or a wok and fry the onions and Ginger for 2 minutes until soft. Add the rest of the spices and cook for a further 2 minutes.
Add the remaining ingredients, except the prawns and simmer for about 10 minutes until the sauce thickens. Add the prawns and cook for a further 5 minutes until the prawns turn pink.
To serve

Sprinkle with toasted Almonds and serve with coconut rice.

Coconut Rice

250g Basmati rice
150ml can coconut milk
4 Cloves, slightly crushed
2 Cardamom pods, crushed
1/2 Cinnamon stick
1tsp salt

Wash the rice thoroughly, in a sieve, under cold running water
Put rice in a saucepan with 6fl oz water, coconut milk, Cinnamon, Cloves, Cardamom and salt
Bring to the boil and simmer for 5 minutes
Place a lid on the saucepan and leave it for a further 5 minutes
By this time all the water should be absorbed
Fluff up the rice
Serve immediately with curry

If you don't like, or cannot eat prawns, make it with diced chicken. It may need, depending on the size of the dice, another 5-7 minutes more cooking time and the chicken should be added just after the spices.

Fresh Tomato Souffle

Serves 4

Ingredients

1 litre fresh tomato sauce (see previous recipe)

2 egg yolks

6 egg whites

1 tsp chopped fresh tarragon

Bring the tomato sauce together with the tarragon, to the boil and reduce it by 2/3 of its volume. Allow to cool slightly and beat in the egg yolks, cool completely.

Whisk the egg whites to form soft peaks. Add 2 tbsp of the egg white to the tomato mixture to slacken it slightly, gently fold in the rest of the egg white.

Preheat the oven to 220C/ 425F/ gas 7

Brush the inside of 4 ramekins with melted butter and fill them to the top with the egg and tomato mixture, flatten the top with a palette knife. Push the mixture inwards 1/4" from the edge to help the souffles rise.

Cook for 8-10 minutes and serve immediately.

Home made Pizza

Deliver your own

How do you fancy making your own Pizza from scratch ? Straight from the oven, lovely fresh ingredients, topped with bubbling Mozzarella, on a thin and crispy base what could be nicer ? Its a lot easier than you think, less expensive and the list of toppings is endless.

For a quick pizza you can use, Pitta bread,Naan bread or Focaccia for the base but, if you make your own base, it is not too difficult and much more satisfying.

Pizza dough

1lb 2oz strong white flour + extra to dust
2 x 7g sachets fast action dried yeast
5 tbsp extra virgin olive oil + extra for greasing
2 tsp salt

Method

Tip the flour into a large bowl
Add the yeast to one side and 2 teaspoons of salt to the other
Make a well in the centre and pour in 10 1/2fl oz of cold water and the olive oil
Mix with one hand until well combined
Transfer the dough to your work surface and knead well for about 5 minutes, until smooth
Seperate the dough into 3 balls
Put them on a floured plate, sprinkle with flour and cover with clingfilm
Leave them to rest for 20 minutes
After resting them, roll each ball to a 10 inch round
Place on a tray lined with greaseproof paper
Cover with the topping of your choice and bake on the top shelf of the oven for 15-20 minutes

Tomato for the base

Shop bought Pasatta makes an excellent tomato topping, as does chopped, fresh tomatoes, but, making your own fresh tomato sauce is probably the best for flavour.

Fresh Tomato Sauce

Ingredients

1.25 kg ripe red tomatoes
1 medium onion, finely chopped
1 clove garlic, crushed
15 fresh Basil leaves (torn)
Salt and freshly ground black pepper
1 tbsp Worcester sauce

Method

Heat the oil in a medium saucepan
Add the onion and garlic, gently cook for 5 minutes
Add the chopped tomatoes and 1/2 the Basil
Add salt and pepper and simmer (stirring now and then), without a lid for 1 1/2 hours until the liquid has almost evaporated
Add the rest of the basil and cool before use

Suggestions for toppings

Tomato, Basil and Mozzarella. Simple but delicious.
Peppers and olives
Chorizo sausage and fresh tomato
Mushrooms and shredded duck
Red onion and Brie
Chicken and chillies
Spiced minced beef
Goats cheese and asparagus
Goats cheese and spinach
Parma ham and Gruyere cheese
Bolognese sauce
Chilli and salsa

Pizza is particularly good with a relish or chutney and a dressed salad

Meatball Kebabs

Ingredients

675g lean minced beef

1/2" root ginger, peeled

1 onion, chopped

2 green chillies, seeded and chopped

1 tsp mango chutney

2 tbsp fresh Coriander, chopped

1/2 tsp poppy seeds

1 tsp Garam Masala

1 tsp chilli powder

1 tsp ground Cumin

Mint Yoghurt dip

300ml Greek yoghurt

1/2 cucumber, finely chopped

2 tbsp fresh mint, finely chopped

1 tsp ground cumin

Pinch Cayenne pepper

Method

Using a food processor, blend the ginger onion and chillies to a paste.

Add the minced beef, chutney, coriander, poppy seeds and spices and mix together. Form the mixture into approx 28 balls.

Thread the mince balls onto skewers (2 per skewer).

Place under a preheated grill and cook for 12-15 minutes, turning occasionally.

For the mint dip, mix all the ingredients together and chill prior to serving.

Serve with a rice salad or toasted Pitta bread and salad.

Lovely Leftovers

Creamy Chicken Pasta

400g pasta shapes

400g leftover chicken, shredded

300ml Creme Fraiche

2tbsp capers, chopped

200g frozen peas, defrosted

Small handful Basil leaves

Zest and juice of 1 lemon

Put the lemon juice into a large pan, top up with water, add the pasta and cook for 7-10 minutes until al dente. Drain the pasta saving 1 ladleful of the liquid.

Put the chicken into the pan along with the reserved liquid and gently cook for 5 minutes until the chicken is piping hot.

Add the creme fraiche, peas, lemon zest and capers, stir.

Return the pasta to the pan and continue to heat until the pasta is coated and the sauce is heated through.

Season well and serve in warmed bowls. Garnish with basil leaves.

St Andrew's Day

Cock-a-Leekie Soup

Ingredients

1 boiling fowl, about 4lb, including legs and wings
1lb leeks (about 12) cleaned and cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped rashers of streaky bacon

Method

Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.

Serves 6/8 people.

Happy Hour

If you are planning to entertain around Christmas time, cocktails are a fun way to welcome your guests and help break the ice (pardon the pun).

Christmas Cocktails

Winter Martini

Into a shaker two thirds filled with ice add a small (30ml) shot of apple schnapps, two and a half small shots of cognac and two dashes of sugar syrup. Shake and strain into a Martini glass. Garnish with a slice of apple.

Coral Reef

1 measure Advocaat--2 measures pineapple juice--1 measure lime juice

Shake with ice-cubes, serve in a highball glass and garnish with a slice of lemon.

Millionairess

1 measure Hendricks gin--1 measure white rum--1 measure Apricot brandy--1 large dash lime juice

Mix gently, serve in a Martini glass and garnish with a cherry.

Deauville

1 measure Benedictine Dom--1 dash raspberry liqueur--Top up with Champagne

Serve in a flute glass and garnish with a few cranberries.

Black Magic

1.5 measures Vodka--1.5 measures Tia Maria--1 dash lemon juice

Shake together, strain over ice into a tumbler.

Brandy Blazer

2x30ml shots Cognac--1 sugar cube--1 orange twist--1 lemon twist

Mix in a heatproof container, flambe briefly and extinguish the flame. Stir well and serve in a small glass.

Countdown to Christmas

Vegetables

Maple Roast Carrots and Parsnips

Sweet Potato Mash

Caramelised Sprouts with Sage Butter and Crispy Bacon

Crispy Roast Potatoes

Roasted Shallots with Rosemary and Chestnuts

Serves 6

Maple Roast Carrots and Parsnips

1 kg medium sized Carrots, peeled and cut lengthwise

1 kg medium sized Parsnips, peeled and cut lengthwise

3 tbsp vegetable oil

3 tbsp maple syrup

Salt and freshly ground pepper

Preheat the oven to 200C/400F/ gas 6

Par-boil the carrots and parsnips in salted water for 5 minutes.

Drain and place in a roasting tin. Drizzle the oil and maple syrup over the parsnips and carrots and toss together.

Roast for 35-40 minutes until golden brown and tender.

Creamy Sweet Potato Mash

2 kg sweet potatoes, peeled and cut into chunks

25 g butter

2 tbsp soured cream

Salt and freshly ground pepper

A good grating of fresh nutmeg

Boil the sweet potato in salted water for 10 minutes until tender.

Drain well. Add the butter and soured cream, mash, or blend with a hand held mixer until smooth. Season with a good grating of nutmeg and pepper.

Caramelised Sprouts with Sage Butter and Crispy Bacon

40 Brussel sprouts

225 g smoked streaky bacon rashers

6 fresh Sage leaves

50 g butter

Salt and pepper

Place the bacon rashers between 2 baking trays and place in a preheated moderate oven, bake until crisp (around 10 minutes) set aside.

Melt 25 g butter and gently fry the sage leaves for 5 minutes, remove the sage leaves and reserve the butter.

Blanche the sprouts in boiling salted water for 2 minutes.

Melt 25 g butter in a heavy frying pan and add the sprouts, cook, stirring occasionally until tender.

Drain and add the sage butter. Break up the bacon and stir it into the sprouts.

Crispy Roast Potatoes

2 kg King Edward potatoes, peeled and halved (or quartered depending on size)

4 tbsp goose fat

Salt

Preheat the oven to 200C/400F/ gas 6

Parboil the potatoes in boiling salted water for 5 minutes.

Drain and toss around in the pan to roughen the edges.

Melt the goose fat in a roasting tin in the oven, add the potatoes and shake the tin to cover the potatoes with the fat. Roast for 40-45 minutes until crisp and golden.

Drain on kitchen paper and serve immediately.

Roast Shallots with Rosemary and Chestnuts

1 vacuum pack chestnuts

500 g large shallots, peeled

Salt and freshly ground pepper

2 sprigs Rosemary

3 tbsp olive oil

Preheat the oven to 200C/400F/ gas 6

Blanche the shallots in boiling salted water for 2 minutes.

Drain and place in a roasting tin. Sprinkle over the Rosemary leaves and olive oil, toss around to cover.

Sprinkle over the sugar and roast for 40 minutes until tender. Add the chestnuts after 30 minutes, stir to combine.

Cauliflower Cheese Soup

If you like cauliflower cheese you will love this delicious warming soup. It's very filling, so makes an ideal mid-week main course accompanied by hot buttered toast.

Ingredients

1 medium onion, chopped
1 clove garlic, crushed
40g butter
1 large cauliflower
1 tablespoon grain mustard
900 ml boiling water
50 ml double cream
50 g (2oz) grated cheddar cheese
Fresh flat leaf parsley to garnish

Method

Heat the butter in a large pan. Add the onion and the garlic and leave on a medium heat for 2 - 3 minutes, until they are soft and clear.

Whilst the onion and garlic are softening, chop the cauliflower as fine as possible. Add the cauliflower into the onion mix then stir in the boiling water. Bring back to the boil. Reduce the heat and simmer for 45 minutes. Stir the soup well and add the grain mustard and the grated cheese. Adjust seasoning to taste.

Blend the soup with the cream in a liquidiser.

Garnish with a sprinkle of chopped parsley.

Traditional Scottish Recipes
Ecclefechan Butter Tart

When travel writer Bruce Stannard from Heritage magazine was staying at Coul House Hotel in Strathpeffer, he was so impressed by the Ecclefechan Butter Tart that he asked for the recipe. Here it is. The result is a beautiful crisp shortcrust pastry filled with succulent fruit and nuts. As for Ecclefechan, that's a small town in Dunfries and Galloway.

Ingredients:

2 Beaten eggs

200 g soft brown sugar

1 tbsp vinegar

250 g mixed dried fruit

50 g chopped walnuts

125 g melted butter

For the pastry

75g unsalted butter

75g white cooking fat

300g plain flour

25g icing sugar

3tbsp cold water

Cut the fats into small pieces and place in a bowl with the flour and a pinch of salt.

Rub the fat into the flour until it resembles breadcrumbs.

Stir in the icing sugar.

Add the water and bring together first with a fork and then using your hands.

Wrap the dough in cling film and rest it in the fridge for 30 minutes.

Roll out to the thickness of a £1 coin, cut out rounds to fit a bun tin.

Method:

Mix the sugar, butter and beaten eggs together.

Stir in the vinegar, then add mixed fruit and nuts.

Line patty tins with pastry and put a spoonful of the mixture into each.

Bake in a fairly hot oven (190C/375F/Gas Mark 5) for 20-25 minutes.

Serve with chilled double cream.

Cheese Potato Puffs

with Grilled Sausages

Ingredients

450g mashed potatoes

4 spring onions, finely shredded

50g mature cheddar cheese, finely grated

3 tbsp milk

25g butter

Salt and freshly ground pepper

Freshly grated nutmeg

2 eggs, separated

Method

Preheat the oven to 220C/425F/ gas 7

Butter a non-stick bun tin, or 6 ramekins

Mix the mashed potato, spring onions and cheese in a bowl.

Warm the milk and butter with salt, pepper and nutmeg. Heat to just below boiling point, then beat the milk into the potato mixture and beat in the egg yolks.

Whisk the egg whites to form soft peaks, mix a spoonful into the potato mixture to loosen it then gently fold in the rest.

Spoon the mixture into the bun tins, or small ramekins and bake for 15 minutes until golden brown and well risen.

Serve with grilled sausages.

Queen of Puddings

Serves 4

Ingredients

300ml milk

2 strips lemon peel

25g unsalted butter

100g caster sugar

50g white breadcrumbs, use fresh bread

3 eggs, separated

3 tbsp raspberry jam

Method

Heat the milk with the lemon peel, bring to the boil and turn off the heat, cover the pan and let it stand for 10 minutes.

Heat the oven to 160C/ 325F /gas 3

Discard the lemon peel and put the milk back on the heat. Add the butter and 25g sugar, stir until melted. Remove from the heat and stir in the breadcrumbs.

Cool for 10 minutes then stir in the lightly beaten egg yolks.

Pour into a buttered pudding dish and bake for 30 minutes. Take out of the oven and leave to cool.

Turn down the oven temperature to 120C/ 250F/ gas 1/2

Warm the jam and spread it over the pudding. Beat the egg whites until firm, fold in the remaining 75g caster sugar to make a meringue mixture. Spread the mixture over the jam, return to the oven and bake for 30 minutes until the meringue is firm and golden.

Serve hot or cooled but do not refrigerate.

Wholemeal Pancakes

with Chicken Bacon and Leek

Ingredients

250 g chicken, cut to 1" pieces

125 g smoked streaky bacon rashers, chopped

3 medium sized leeks, trimmed, washed and chopped to 1" rounds

25 ml water

50 ml double cream

Salt and freshly ground pepper

2 tbsp olive oil

Heat the olive oil in a heavy based frying pan , over a moderate heat. Add the smoked bacon and cook, stirring for 2 minutes.

Add the chicken pieces and stir and cook for 5 minutes.

Add the leeks and cook for a further 5 minutes. Add the water and simmer for 15-20 minutes (last 10 minutes without a lid). Taste and season as necessary (depending how salty the bacon is).

Add the cream and stir through for a few minutes.

For the pancakes

170 g wholemeal flour

2 eggs

Milk

Salt and freshly ground pepper

1 tbsp finely chopped chives

1 tbsp olive oil

For the topping 75 g cheddar cheese, finely grated

Add the eggs and a little milk to the flour with a little salt and pepper, whisk until smooth and add enough milk to reach the consistency of double cream. Stir in the chopped chives.

Heat a heavy based frying pan over a high heat and add a drizzle of olive oil. Add a little batter and swirl it round to cover the base of the pan after 30 seconds turn the pancake and cook for 15 seconds more. Set aside and continue to cook the pancakes until all the batter is used

Fill the pancakes with the chicken, bacon and leek mixture and place them in an ovenproof dish.

Sprinkle the grated cheese over the top and finish under a hot grill until the cheese is bubbling and golden.

Serve with a crisp green salad.

Olive Oil Cake

with Fruits of the Forest Frozen Yoghurt

Ingredients

3 large eggs
300g caster sugar
300g plain flour
165ml milk
165ml extra virgin olive oil
1 tsp grated lemon zest
1 tsp grated orange zest
Juice of 1 lemon
1 tbsp baking powder

Butter and flour a 25cm cake tin.

Beat the sugar and the eggs until they are pale and creamy.

Stir in the remaining ingredients and bake the cake for 30-40 minutes at 180C ( 350F / Gas Mark until it is golden brown.

Allow it to cool a little in the tin and then turn it out onto a rack.

For the frozen yoghurt

250g/9oz frozen mixed redcurrants, blackberries and raspberries
110g/4oz icing sugar
100g/3½oz Greek-style yoghurt

For the frozen yoghurt, blend the frozen yoghurt ingredients in a food processor until smooth and well combined. Transfer to a dish, cover ,place in the freezer for 25-30 minutes until frozen.

Serve warm as a dessert with Frozen yoghurt, or cool completely and store in an airtight tin. Serve sliced with tea or coffee.