Potato and Leek soup is a real favourite over here in the UK. Thick and creamy and filled with lovely leeks and potatoes. Filling and delicious.

I like to put my own spin on things though, and so today I made a baked potato and leek soup.



Lovely leeks, softened in lots of butter along with some garlic . . .
and then simmered in rich chicken stock. Blitzed with a whole baked potato until smooth and creamy . . .



Rich and tasty cheddar cheese is then stirred in to melt, along with some milk and sour cream. What could get any better . . .



Nothing . . . well, not unless you consider adding a topping of more grated cheddar cheese, some chopped spring onion and fried bacon . . .

Everything tastes better with bacon, does it not!!!!





*Baked Potato and Leek Soup*
Serves 4
Printable Recipe


A delicious version of the always popular leek and potato soup!



2 medium baking potatoes (about 8 ounces each)
4 TBS unsalted butter
2 medium leeks (white and light green parts) washed, trimmed and thinly sliced
2 fat cloves of garlic, peeled and minced
fine sea salt and freshly ground black pepper
1 pint of chicken stock (2 cups)
1 pint water (2 cups)
4 ounces milk (1/2 cup)
250ml of sour cream (1/2 cup)
4 thick slices of dry cure smoked streaky bacon, cut into 1/2 inch dice
4 ounces of strong cheddar cheese, grated
2 spring onions, finely chopped

Preheat the oven to 190*C/375*F/ gas mark 5. Wash the potatoes really well, pick with a fork in several places, and then place into the heated oven right on the rack and bake for about 1 hour, until tender. Let cool completely.

Melt the butter in a large saucepan over medium heat. Add the leeks and garlic. Cook ,stirring occasionally until softened, about 10 minutes. Season with some salt. Add the chicken stock and water. Simmer until the leeks are very tender, about 20 minutes.

While the leeks are cooking fry the bacon pieces in a skillet over medium heat, until crisp and browned. Drain well on paper towelling and set aside.

Cut one of the baked potatoes in half lengthwise and then into quarters. Remove the skin and chop it up. Set the potato flesh aside for later. Cut the remaining potato into chunks. Add this along with the skin of the other potato to the leeks. Puree the soup with an immersion (stick) blender until smooth. Whisk in the milk, sour cream and half of the cheese, whisking until the cheese is melted. Cut the potato flesh into 1/2 inch chunks and add to the soup. Taste and adjust seasoning as required with salt and pepper. Keep warm, but do not allow to boil.

Serve hot and ladled into heated bowls. Sprinkle with the remaining cheddar, some of the bacon bits and some spring onion.

I love Brownies . . . all chocolatey and fudgy . . . I can't get enough of them. I also love the white version . . . called blondies. Filled with chocolate chunks, or nuts, they are moreishly scrumptiously good!



Sometimes though . . . I get to craving a brownie that's a little bit different . . . like brownies filled with caramel, or after dinner mints, or turkish delight thins . . . You've seen them all on here before.



No less scrummy or delicious than regular brownies.



Today though I made a fabulous brownie which is peppermint flavoured and topped with a yummy chocolate glaze and white chocolate trim!



It gets it's deep peppermint flavour from peppermint tea leaves, which you blitz with the sugar in the food processor until very fine and peppermint essence, which you can buy here. (It can be a bit hard to find over here in the UK, although I have no idea why?) You can also get it in some of the better grocery stores like Waitrose.



These brownies are wonderfully fudgy . . . beautifully pepperminty . . . and moreishly chocolatey!



If you can stop at eating just one of these . . . you're a much better person than I am!



*Peppermint Brownies*
Makes about 30, depending on how large you cut them
Printable Recipe

Delicious brownies that get even better tasting after a couple of days! Fantastic!

8 ounces of unsalted butter (1 cup)
8 ounces of good quality unsweetened chocolate
2 tsp peppermint tea leaves
14 ounces caster sugar (2 cups)
4 large free range eggs
2 tsp peppermint essence
pinch fine seasalt
4.5 ounces plain flour (1 cup)

For the chocolate glaze:
2 ounces unsalted butter (1/4 cup)
2 ounces good quality unsweetened chocolate
2 ounces semi sweet chocolate
2 TBS golden syrup

For the White chocolate trim:
2 ounces white chocolate

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin and line with parchment paper, allowing it to overhang by at least 2 inches above the long sides so that you can lift them out easily once baked and cooled. Butter the parchment paper.

Heat 2 inch of water in a small pot to a gentle simmer. Place the chocolate (chopped) and butter (chopped) for the brownies into a heat proof bowl. Set over the simmering water without allowing the bottom of the bowl to touch the water. Cook and stir, until the butter and chocolate have melted and are uniform, some 6 to 7 minutes. Turn off the heat, but leave the bowl over the water.

Place the sugar and the peppermint tea in a food processor. Blitz until the tea is finely ground. Stir this mixture into the melted chocolate mixture. Beat in the eggs one at a time and then stir in the peppermint essence and salt. Sift the flour over top and then fold it in. Scrape the batter into the prepared pan. Bang lightly on the counter to settle and then bake in the heated oven for 35 to 40 minutes until well set and a toothpick inserted into the centre comes out almost clean. Allow to cool to room temperature in the pan, on top of a wire rack, before proceeding. Once cool, lift out by the paper handles and peel off the paper. Place onto a foil lined board, or tray.

To make the glaze bring the water in the pot back to a gentle simmer. Place both of the chocolates (chopped) along with the butter (chopped) into a bowl and set over the simmering water, again without allowing the bottom of the bowl to touch the water. Cook and stir until smooth and melted. Stir in the golden syrup. Spread the chocolate glaze over the brownies in an even layer using an offset spatula.

Place the whit chocolate in another bowl and set over the simmering water, stirring until completely melted. Drizzle the melted white chocolate over top of the chocolate glaze in lines. Run a toothpick the opposite way through the white chocolate lines to make a decorative pattern. Allow to set for several hours before cutting into squares to serve. Keep well covered and serve at room temperature.

I opened up the fridge today and looked in at all the leftovers I still have from Christmas . . .



What do you do when you still have Turkey in the fridge, needing to be used . . . and you are fed up to the eyeballs with turkey pot pies, soup and casseroles . . . when all you really want for supper is Pizza . . . but you don't want to waste the turkey???




Of course one answer is to just freeze the turkey and take it out to enjoy in a few weeks time . . . but . . . it just never tastes the same to me once it's been frozen . . . it kinda gets all stringy and yukky too . . .



Why not turn it into something unsual and different . . . combine your love of turkey and pizza together???



Why not indeed! You've heard of Barbequed Chicken Pizza, I am sure . . . but here is a delicious Barbequed Turkey version with a sauce that is to die for!!!!



A wonderful homemade crust slathered with a delicious cranberry barbeque sauce, and then topped with balsamic caramelized red onions, chopped turkey breast and a combination of tasty cheeses . . . mozzarella, cheddar, gouda and Parmesan!



Oh mama mia . . . this is fantastic! That sauce is to die for . . . and the caramalized onions . . . so so good! Sometimes I even surprise myself!



*Barbequed Turkey Pizza*
Makes 1 (12 inch) pizza
Printable Recipe

A delicious pizza that is perfect for using up some more of that leftover Christmas Turkey!


For the dough:
250ml warm water ( 1 cup)
2 TBS olive oil
1 TBS sugar
1 tsp salt
2 tsp active dry yeast
13 ounced white bread flour ( 3 cups)

For the caramelized onions:
2 red onions, peeled and thinly sliced
a glug of olive oil
seasalt and freshly ground black pepper
1 TBS balsamic vinegar

For the sauce:
4 fluid ounces of barbeque sauce
a dessertspoon of whole berry cranberry sauce

To Top:
8 ounces cubed cooked turkey breast (1/2 pound)
8 ounces mixed grated cheeses (mozzarella, gouda and cheddar)
2 ounces freshly grated Parmesan cheese

Put the dough ingredients into your automatic breadmaker according to the directions for your particular breadmaker, following the dough cycle. In the meantime heat a bit of oil in a frying pan. Add the onions. Cook and stir over medium heat until they begin to wilt. Add some seasoning and the balsamic vinegar. Turn the heat to low and cook, stirring occasionally until golden and caramelized. Set aside to cool.

Once the dough cycle has completed on your machine, remove the dogh and punch down. Let rest for 10 minutes. Roll the dough out to fit into your pizza pan leaving a bit of an overhang. Butter the pan with some white vegetable shortening. Sprinkle with some fine polenta or cornmeal if desired. Place the crust in the pan, and fold the edge over to make a lip. Stir together the barbecue sauce and cranberry sauce. Spread over the top of the crust. Top with the caramelized onions and chopped turkey breast. Sprinkle with the cheeses and Parmesan.

Preheat the oven to 200*C/400*F/ gas mark 5. Bake the pizza on the bottom rack of the oven for about 15 minutes, then move it to the top rack and bake for 10 to 15 minutes longer until the crust is golden brown and the filling is bubbling. remove from the oven and allow to rest for about 10 minutes before cutting into wedges to serve.

Optional Topping additions:
Slivered green peppers
sweetcorn kernels
sliced mushrooms
chopped roasted green chillies

I know you probably aren't in the mood for any more decadence after all the rich foods of the past few days . . . but . . . humour me!



You probably still have company in the house . . . and, you may even be expecting more company!



You are probably filled up to the eyeballs with Christmas Puddings and Mince Pies, and fruit cake!



You may be looking for some small indulgence that is completely different than all of this Christmas fare you've been throwing back over the past couple of days . . .




Look no further! These tasty little cupcakes fit the bill perfectly! Intensely flavoured with chunks of dried sweetened pineapple and coconut . . .



Topped with an indulgent tasty cream cheese icing . . .
Covered with a tasty drift of flaked coconut and more dried pineapple . . .

What's not to like???



(It's a tough job, but somebody has to do it!)

*Pina Colada Cupcakes*
Makes 12
Printable Recipe

Deliciously moist with the flavours of coconut, pineapple and . . . um . . . rum!

225g of plain flour (1 2/3 cups)
1 tsp baking soda
5 ounces caster sugar (2/3 cup)
2 ounces softened butter (1/4 cup)
2 ounces soft margarine (1/4 cup)
2 large free range eggs
the grated zest of one lime
50g of sweetened dried pineapple, chopped coarsely
1/4 pint milk (1/2 cup)
1 ounce dessicated coconut (1/4 cup)

For the icing:
150g cream cheese (1/2 large tub)
2 1/2 ounces icing sugar, sifted (1/2 cup)
1 - 1/2 tsp of lime juice, or rum

To decorate:
dried sweetened pineapple, chopped
coconut flakes

Preheat the oven to 180*C/350*F/ gas mark 5. Line a 12 cup muffin tin with paper cups. Set aside.

Place the flour, soda, sugar, butter, margarine, eggs and lime zest in a bowl. Beat with an electric whisk for several minutes, scraping the mixture down halfway through. Fold in the pineapple with the milk and coconut. Divide the batter equally amongst the paper cases and bake for 20 to 25 minutes until golden and they spring back when lightly touched. Leave to cool on a wire rack.

For the icing beat together the sifted sugar, cream cheese and lime juice (rum) until smooth. Spread over cakes and decorate with the pineapple and coconut flakes. Store in the refrigerator.

Note - You can toast the coconut flakes if you wish.

So here you are. It's boxing day and you have a whole fridge filled with leftovers. What to do . . . what to do . . .

I thought I would give you some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too!

Ham Leftovers:



We like to have ham, cut into thick slices and fried in butter along side of our fried eggs for a special boxing day breakfast. Just melt some butter and add the ham once it begins to sizzle. Cook until it begins to get crisp on the edges, flip over and repeat on the other side.

You can chop it up and add it to your favourite macaroni and cheese recipe, or to a pan of scallopped potatoes.

Combine it with some of the leftover turkey, and some of that Stilton in a tasty salad!

*Boxing Day Salad*
Serves 4
Printable Recipe

100g bag of baby leaf salad greens (about 4 cups)
1 head of red chicory
1 TBS extra virgin olive oil
100g of cooked turkey (1/4 pound)
100g of cooked ham (1/4 pound)
50g chopped toasted walnut pieces (1/4 cup)
2 ounces stilton cheese, crumbled
4 TBS reduced fat caesar salad dressing

Place the salad greens in a large shallow bowl. Break up the red chicory leaves and toss into the bowl. Drizzle with the olive oil Tear the turkey and ham into bits with two forks. combine in a bowl along with the walnut pieces and stilton cheese. Add the salad dressing and mix to combine. Pile this mixture on top of the salad leaves and serve.

It's delicious chopped and mixed with grated cheese and then stuffed into a nice big fluffy baked potato.

Turkey Leftovers:



Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!

My mom always made Turkey Pot pies, or Beef Pot pies. We loved them! You can follow the roughly outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge. If you are using beef, then use the leftover beef gravy of course!



*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe

2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn) If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk

Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper. Spread into a large round, or oval shallow casserole dish. Roll out your pastry to cover and place over top, venting to allow steam to escape. Brush with a bit of milk and beaten egg yolk. Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.

I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Coronation Turkey Salad! Yummo!!

*Coronation Turkey*
Serves 4
Printable Recipe

1/2 onion, peeled and chopped
1 clove of garlic, peeled and minced
1/2 TBS vegetable oil
1 TBS curry powder
1/2 tsp each ground cumin, ground coriander and ground turmeric
125ml of coconut milk (1/2 cup)
125ml of chicken stock (1/2 cup)
200g of mayonnaise (about 1 cup)
425g of leftover turkey (1 pound)
2 TBS dessicated coconut, toasted in a dry pan until golden brown, then cooled
fresh coriander leaves to garnisn (optional)

Fry the onion and garlic in the oil, until lightly browned. Mix in the spices and let them sizzle for about a minute. Add the coconut milk and chicken stock. Let simmer for about 20 minutes over low heat until the mixture has reduced and you have a thick, creamy, spicy onion mixture in the pan. Allow to cool completely. Whisk in the mayonnaise. Cut the leftover turkey into cubes and place in a large bowl. Pour the curry mayonnaise over top and toss to mix. Sprinkle with the toasted coconut, and garnish with a few torn coriander leaves.

Serve with warmed Chapattis, sliced tomatoes, sliced onion and torn lettuce.



Leftover Vegetables:

We can't be forgetting the leftover Christmas Veg!! I know we all buy in far more than we need, and then end up with it hanging about the fridge. Here's a few different recipes for some dishes using some of that leftover veg so it doesn't get all wilted and go to waste!

*Spicy Parsnip and Sprout Hash*
Serves 4
Printable Recipe

800g of parsnips, peeled and chopped into chunks (1 1/2 pounds)
300g of brussels sprouts, peeled and finely shredded (1/2 pound)
a large handful of frozen peas
the juice of 1/2 lemon
50g of butter (1/4 cup)
1 TBS cumin seeds
1 TBS garam masala
1 red chili, deseeded and chopped
1 bunch of coriander, chopped (reserve a few leaves to garnish)
salt

Place the parsnips in a pan of cold water to cover. Add a pinch of turmeric and salt and bring to the boil. cook for 12 minutes. While the parsnips are cooking, blanch the sprouts in another pan of boiling water for about 3 minutes, until tender, adding the peas for the final minute. Drain all the vegetables well. Tip the drained parsnips back into the pan along with the lemon juice and half the butter. Mash roughly. Beat in the cooked sprouts, peas, cumin, garam masala, chili and coriander. Season to taste with some salt.

Heat the remaining butter in a medium sized non-stick skillet. When it begins to sizzle, tip in the parsnip mixture, pressing it down to form a flat cake. Cook, until it is browned underneat. Turn over carefully with a fish slice. (It may break up but that's ok) Continue cooking until crisp on this side as well. Keep flipping and turning until you have a nicely crisped cake. Slice out onto a heated plate. Garnish with the coriander leaves. Cut into wedges to serve.

*Roast Vegetables with Stilton and Chestnuts*
Serves 4
Printable Recipe

3 TBS French Walnut oil
4 large parsnips, peeled and quartered lengthwise
4 large red potatoes, peeled and cut lengthwise into 6 wedges
4 large carrots, peeled and halved lengthwise
2 large onions, peeled and cut into wedges
200g pack of peeled and ready to use chestnuts (1 cup)
(roughly chop)
the juice of one lime
sea sald and freshly ground black pepper
200g Creamy Blue Stilton cheese, crumbled (1/4 pound)

Preheat the oven to 200*C/400*F/ gas mark6. Place 2 TBS of the oil in a large roasting tin and heat in the oven for 5 minutes. Toss iin the prepared vegetables, giving them a stir to coat with the oil. Roast for one hour until tender, turning occasionally.Mix in the chopped chestnuts and cook for a further 10 minutes. Whisk together the lime juice, remaining TBS of oil and a bit of seasoning. Divide the roasted vegetables between 4 heated serving plates. Scatter with the crumbled stilton and drizzle with the lime dressing. Serve immediately.

As promised yesterday here is a selection of five delicious puds to serve at the end of your Christmas Dinner tomorrow. There is something here to please every taste I think . . . from chocolate to ice cream. All are quite simple and easy to make, and quite impressive I think. If you hurry, you'll be able to pick up any last minute ingredients at the shops before they close.

I'll be taking a well earned couple of days off now, celebrating the holiday with the Toddster and my little pup Mitzie. I wish each of you all the best! Enjoy and have yourselves a Very Merry Little Christmas Time!




*Mont Blanc*
Serves 4
Printable Recipe

This has to be one of the easiest and the tastiest desserts around. Your guests will think you have slaved all day.

4 fine glasses with stems
8 to 12 small plain meringues
250ml of double cream, chilled (1 cup)
2 TBS icing sugar
400g sweet vanilla flavoured chestnut puree
chocolate sprinkles (optional)

Crumble the meringues and divide them equally amongst the stemmed glasses. Put the chilled double cream into a large bowl and whip with an eletric whisk until it forms soft peaks, but is not stiff. (if perchance you have whipped it a bit much, gently stir some unwhipped cream into it to loosen it up a bit. It works a charm) Fold in the icing sugar. Cover the layer of meringue in the glasses with chestnut puree and then cover that with the sweetened whipped cream. Sprinkle with sprinkles if desired.



*Fruity Chocolate Fondant Puddings*
Makes 6 servings
Printable Recipe

A delicious chocolate fondant pudding with the secret surprise of a fruited middle! Plan ahead as the middles have to be frozen for at least 3 hours before baking.

160g fruit mincemeat (1/2 cup)
50g of dark eating chocolate, chopped coarsely (about 2 ounces)
(70% cocoa solids)
150g of butter, chopped coarsely (2/3 cup)
3 large free range eggs
75g soft light brown sugar (1/3 cup packed)
75g plain flour (1/2 cup)
35g of self raising flour (1/4 cup)
1 TBS cocoa powder

For the Sauce:
150g of dark eating chocolate, chopped coarsely (6 ounces)
(70% cocoa solids)
80ml double cream (1/3 cup)
2 TBS dark rum

Spoon the mincemeat into 6 holes of a 1 TBS ice cube tray. Freeze for at least 3 hours.

Preheat the oven to 200*C/400*F/ gas mark 6. Butter six 1-cup pudding molds really well. Place on a baking tray and set aside.

Stir the chocolate and butter together in a small saucepan over low heat, stirring until the chocolate is melted and the mixture is competely smooth. Cool for 10 minutes before proceeding.

Beat the eggs and sugar together with an electric whish until thick and creamy. Sift the flours and cocoa together. Fold into the creamed mixture. Fold in the cooled chocolate.

Divide the batter equally amongst the pudding molds. Remove the frozen mincemeat cubes from the ice cube tray and pop one into the centre of each pudding,

Bake the puddings for 12 minutes.

While the puddings are baking make the sauce. Stir the ingredients in a saucepan over medium low heat until smooth and completely amalgamated.

Serve the puddings warm and drizzled with some of the sauce.



*Panettone Puddings*
Serves 6
Printable Recipe

Delicious individual bread puddings with a great fruity flavour!

2 (170g) individual panettone
270g of mincemeat (1 cup)

For the custard:
250ml of double cream (1 cup)
180ml of whole milk (3/4 cup
2 TBS caster sugar
1/2 tsp vanilla extract
2 large free range eggs

Icing Sugar to dust over the tops

Preheat the oven to 170*C/325*F/ gas mark 3 oven. Butter 6 (1 1/4 cup) ovenproof teacups. Place in a roasting tin large enough to hold them all. Set aside.

Bring the cream, milk, sugar and vanilla to the boil in a small saucepan. Whisk the eggs together in a bowl and then gradually whisk in the hot milk mixture.

Cut the panettone in half lengthwise, then cut each half into thick slices. Layer the Panettone and half of the mincemeat in the prepared cups, overlaping the panettone slightly. Dollop spoonfuls of the remaining mincemeat over top of each, then strain the custard over all.

Add enough boiling water to the roasting tin to come halfway up the sides of the dish. Bake for 35 minutes until set. Remove from the oven and remove the cups from the roasting tin and allow to stand for 10 minutes before serving. Dust with icing sugar just prior to serving.



*Glace Fruit Cakes with Ginger Syrup*
Serves 12
Printable Recipe

Delicious little individual fruity cakes served with a delectable ginger syrup!

105g slivered almonds (3/4 cup)
90g butter, softened (3 ounces)
2 tsp finely grated lemon zest
165g caster sugar (3/4 cup)
2 large free range eggs
75g self raising flour (1/2 cup)
110g plain flour (3/4 cup)
80ml milk (1/3 cup)
4 slices glace pineapple, chopped coarsely
70g red glace cherries, halved (1/3 cup)
70g green glace cherries, halved (1/3 cup)
75g coarsely chopped candied ginger (1.3 cup)
an extra 70g of slivered almonds (1/2 cup)

for the ginger syrup:
180ml of water (3/4 cup)
165g of caster sugar (3/4 cup)
1 inch piece of fresh ginger, grated

To serve:
icing sugar and cream

Preheat the oven to 170*C/325*F/ gas mark3. Butter a 12 hole medium muffin cup pan and line the bases with parchment paper cut to fit. Sprinkle the almonds into the bottoms.

Cream the butter, lemon zest and sugar together in a bowl with an electric whisk until light and fluffy. Beat in the eggs, one at a time. Sift the flours together. Stir into the creamed mixture along with the milk, fruits and additonal almonds. Spread this batter into the prepared muffin cups. Bake for about 25 minutes, until risen and a toothpick inserted in the centre comes out clean.

While they are baking make the syrup. Stir the syrup ingredients together in a small saucepan over medium heat without boiling, until the sugar dissolves. Bring to the boil, then reduce the heat and simmer, uncovered without stirring for about 5 minutes or so until the mixture is slightly thickened.

Remove the baked cakes from the oven, Pour the hot syrup evenly over all. Allow the cakes to cool completely in the tins before removing.

Serve warm, dusted with icing sugar and with cream for pouring.



*Cranberry, White Chocolate and Pistachio Ice Cream Puds*
serves 8
Printable Recipe

A light little pud chock full of fruit and nuts, served drizzled with a warm white chocolate sauce.

1 vanilla pod
430ml of whole milk (1 3/4 cups)
600ml of double cream (2 1/3 cups)
180g of white eating chocolate, coarsely chopped (6 ounces)
8 large free range egg yolks
165g caster sugar (3/4 cup)
130g dried cranberries (1 cup)
2 TBS brandy
140g unsalted shelled pistachios (1 cup)
2 tsp vegetable oil

Split the vanilla pod lengthwise and scrape the seeds into a medium saucepan. Add the pod, milk, cream and 50g of the chocolate. Bring to the boil, then remove from heat.

Whisk the egg yolks and sugar together in a medium bowl until thick and creamy. Gradually whisk into the hot milk mixture. Stir the custard ove rlow heat without boiling until the mixture thickens slightly. Cover surface with plastic cling film and cool for 20 minutes. At the end of that time, strain into a shallow container, such as an aluminium baking tin. Cover with foil and then freeze until almost firm.

Place the ice cream into a large bowl, chop coarsley and then beat with an electric mixture until smooth. Pour the mixture into a deep container, cover and freeze again until firm. Repeat the process two more times.

Place the cranberries into a bowl with the brandy. Let steep for 15 minutes. Stir this mixture with the nuts into the ice cream the last time you beat it. Spoon the ice cream into 8 (180ml/3/4 cup) molds. Cover and freeze for 3 hours, until firm.

Stir the remaining chocolate and oil in a saucepan over low heat until melted and smooth.

Dip each mold into hot water, one at a time for about a second to loosen. Turn out onto serving plates. Drizzle with the warm melted chocolate mixture to serve.

(The long suffering, patient and adorable Mitzie)

A few weeks back the people from Petplan contacted me and asked me if I could come up with some tasty Nutritious yet Festive Recipes for our much beloved pets, so that they too could enjoy Christmas lunch as well!

We all like to spoil our pets at Christmas. There' s nothing wrong with that, but . . . if we are going to spoil them, we might as well do it in a healthy way.

Feeding them the skin off of the turkey, while they might find it very tasty . . . is just not good for them. Neither are chocolates and other odds and sodds that we might be tempted to feed them.

Fido's Festive Feast



Festive Feline Surprise



I had ever so much fun working out some tasty dishes for our pets. They're not that hard to make and use every day ingredients that your furry family members will love, and that will be healthy for them and tasty too!



Mitzie loved both versions . . . even if she isn't a cat! She gave them two paws up!!

Hop on over to the Pet Plan site to get the recipes and read more!

I've been working hard on this post and what you will see here today is the whole Christmas Feast! I thought I'd put it up a few days before Christmas so that if you need to pop to the shops to pick up some last minute ingredients you will have plenty of time to do so!

Other than what you see here, you only need a tasty Brussels Sprout recipe and some delicious carrots to make your meal complete! Perhaps some tasty dinner rolls. Tune in tomorrow for the Dessert Edition!



*Roast Turkey with Sage and Onion Butter*
Serves 8 with leftovers
Printable Recipe

Moist and delicious turkey with traditional flavours.

15 1/2 pound fresh turkey
2 onions, peeled and halved
1 lemon quartered
sea salt and freshly ground black pepper
2 1/2 ounces soft butter (a generous 1/4 cup)
3 TBS finely chopped fresh sage
2 TBS plain flour
200ml (7 fluid ounces) Marsala wine
(can use Madiera)
14 to 18 fluid ounces of hot chicken stock (a generous 2 cups)
1 dessertspoon of cranberry jelly

Heat the oven to 170*C/325*F/gas mark 304. Place the turkey in a large roasting tin. Tuck 3 of the onion halves and the lemon into the cavity. Season inside well with salt and pepper. Cover the roasting tin tightly with foil, making sure you leave plenty of space for the air to circulate around the turkey, but making sure the foil is tightly placed so that no steam can escape. Roast for 4 hours.

While the turkey is roasting, finely chop the remaining onion half and mix it with the butter and sage. Remove the turkey at the end of the 4 hours. Increase the oven temperature to 200*C/400*F/ gas mark 6. Brush the turkey all over with the sage and onion butter. Return to the oven and roast for an additional 45 minutes, uncovered, until crisp and golden brown. Transfer to a serving platter and loosely tent with foil to keep warm. Allow to rest for half an hour while you make the gravy.

Tip the juices out of the pan into a bowl. Allow to settle. Skim any fat off the top, reserving 2 TBS of it. Place the 2 TBS of fat back in the roasting tin. Place the tin over medium low heat. Cook and stir to scrap up the solids from the bottom. Stir in the flour, continuing to scrape the bottom of the pan for about 2 minutes. Add the marsala or Madiera and bring to the boil. Measure the reserved turkey juices. You should have about 500ml (about 2 cups). Make up with hot chicken stock to give you the required amount. Pour into the tin with the cooked flour. Cook and stir, bringing it to a boil. Reduce the heat and simmer for several minutes, then whisk in the cranberry jelly. Keep warm until ready to serve.


*Sage, Chestnut and Apple Stuffing*
Serves 14 as a side dish
Printable Recipe

Deliciously moist with plenty of sausagemeat!

olive oil
1 large free range egg
1/2 bunch of fresh sage leaves, picked and chopped coarsely
about 125g of soft bread crumbs (about 2 cups)
750g of good quality sausage meat (a generous pound)
250g pack of vacuum packed chestnuts (about 1 cup)
2 onions, peeled and coarsley grated
2 apples, peeled and coarsley grated
fine seasalt and freshly ground black pepper to taste

Place the sausage meat into a large bowl. Add the bread crumbs and sage. Crumble in the chestnuts and then add the apple and onion. Crack in the egg and a bit of seasoning and then get in there and mix it well together with your hands. I like to shape mine into balls and bake, so that you get nice little balls all crisp on the outside and meltingly tasty on the insides. (Drizzle with a bit of olive oil and roast in a 200*C/400*F/ gas mark 6 oven for 25 to 30 minutes.) Alternately place into a shallow 7 by 11 roasting dish and drizzle with oil, then bake at the same temperature for about 45 minutes until golden.

Note - If you are feeling really indulgent, wrap the stuffing balls in streaky bacon before roasting, using about half a strip stretched for each ball.



*Bacon Wrapped Chipolatas*
Serves 10 to 16 as a garnish

Something I never had before coming over to the UK, but Christmas Dinner just wouldn't be the same without them now. Yes, I've assimilated!

25 thin rashers of smoked streaky bacon
50 small chipolata sausages (thin sausages)
(We like cumberland)

Cut the bacon rashers in half vertically. Wrap each half, stretching it if you have to, around the middle of each chipolata. Place onto a lightly buttered, rimmed baking sheet. Preheat your oven to 200*C/400*F/ gas mark 6. Bake your chipolatas for 25 to 30 minutes, until golden brown and slightly sticky. Taste one to make sure they are cooked through. (Called the cook's morsel and a given, along with those tender medallions of turkey which lay beneath the roast turkey on it's underside. Those belong to the cook too. Hands off!) Serve these along side of the turkey.



*Crispy Roast Potatoes*
Serves 12
Printable Recipe

To save on time you can infuse the dripping with the herb flavours the day before and parboil the potatoes a few hours ahead of time.

150g of drippings or Goose fat (about 1/2 cup)
a few springs of thyme
a few springs of rosemary
10 large floury potatoes, peeled and quartered (King Edwards, Maris Piper)
Sea salt

Preheat the oven to 200*C/400*F/ gas mark 6. Gently heat the drippings (goosefat) in a saucepan so that the dripping melts and takes on the herby flavours.

Put the potatoes into a pan and cover with lightly salted cold water. Cover and bring to the boil. Simmer gently for about 15 minutes, then drain well in a colander. Leave to dry and then shake them up a bit, to give them some rough edges.

Place one or two large shallow roasting tins in the oven for 10 minutes. Remove from the oven and carefully pour the dripping through a seive into the pans, dividing it equally if using two pans. Discard the herbs. Return the pans to the oven for another 5 minutes. Remove from the oven again and carefully add the cooked potatoes, one by one. (The fat will be really hot) Season with some sea salt. Return to the oven and roast for 35 to 40 minutes, until crisp and golden, turning every 10 minutes or so and sprinkling with more seasalt half way through the cooking time. Remove with a slotted spoon to some paper kitchen toweling to drain somewhat and then serve immediately.





*Simple Red Cabbage*
Serves 10 to 12
Printable Recipe

Exactly what it says. Simple . . . but very tasty!

olive oil
a knob of butter
1 tsp fennel seeds, lightly crushed
2 red onions, peeled and finely sliced
3 sprigs of thyme
1 red cabbage,, trimmed and then shredded with a knife into thin strips
300ml of chicken or vegetable stock (a generous cup)
60ml of Balsamic vinegar (about 1/3 cup)
1 dessert spoon of red currant jelly
fine sea salt and freshly ground black pepper

Put a large dutch oven type of pan on top of the stove over medium heat. Add some olive oil, the butter, fennel seeds and slice onions. Add the springs of thyme, then cook, stirring occasionally, until the onions are quite soft and beginning to caramelize. Tip in the cabbage and stock. Bring to the boil, then reduce the heat and simmer, covered, for about 30 minutes. The cabbage should be tender and soft. Tip in the vinegar and red currant jelly. Raise the heat to medium and cook for about 10 minutes longer, until almost all of the liquid has evaporated and the cabbage is sweetly soft and delish. Taste and adjust seasoning as needed. Keep warm until ready to serve.




*Bread Sauce*
Makes enough for 12 servings
Printable Recipe

Another delicious side dish that can be made ahead of time. Just reheat iin a pan, adding a little bit more milk to thin if necessary.

1.2 litres of semi skimmed milk (2%) (6 cups)
1/2 onion
1 bay leaf
10 cloves
a few springs of thyme
250g of fresh white bread crumbs (about 4 cups)
freshly grated nutmeg
fine seasalt

Place the milk into a large saucepan along with the bayleaf, onion, cloves, and thyme. Bring to the boiling point, then reduce the heat and simmer on low for about 10 minutes. Strain the milk into a clean pan, discarding any solids. Stir in the breadcrumbs and cook gently for 10 to 15 minutes. Season to taste with freshly grated nutmeg and some fine seasalt. If you like a thinner sauce, you can run it through a coarse seive.



*Christmas Chutney*
Makes 4 cups
Printable Recipe

This lovely chutney makes a wonderful gift and is such a lovely change from the usual cranberry sauce. It goes beautifully with turkey, ham or chicken. We just love it.

3 cups fresh cranberries
1 cup sultanas
1/2 cup chopped candied peel
1/2 cup chopped peeled onion
3 cloves of garlic, peeled and crushed
1 cup white vinegar
1 cup water
1 cup white sugar
1 cup dark brown sugar, packed
1/4 cup lemon juice
2 tsp salt
2 whole cloves
2 tsp celery seed
1 tsp ground ginger
1/2 tsp dried chilies

Place the vinegar, water, both sugars, lemon juice and salt into a heavy non-reactive saucepan. Bring to the boil, stirring to help dissolve the sugar. Once the sugar has dissolved add the cranberries, sultanas, candied peel, onions, garlic, cloves, celery seed, ginger and chilies. Simmer gently, stirring often, uncovered for 45 minutes. Pour into hot sterilized jars and seal. Process in a hot water bath for 15 minutes. This will keep for up to a year. You can, of course, just put it into jars for giving away and immediate use, but if you do want to keep it longer, you really must prodess it in the water bath. Enjoy!

It's always nice to have a delicious cheese spread all ready in the fridge for when unexpected people drop in, or to have with drinks before dinner during the holidays.

They're easy to make, easy to store and always go down a real treat!




This one has a tasty combination of three kinds of cheese . . . cream cheese, strong cheddar cheese and a tasty bit of crumbled blue cheese.

When you combine that with chopped toasted pecans, chopped dried cranberries and chopped dried apricot, you end up with a really wonderful combination of flavours!




We like to have it spread on thin gingersnap biscuits. I buy the swedish ginger thins. They just lovely . . . crisp and with just the right amount of spice!

It also goes well with digestive biscuits . . . heck . . . it's even nice eaten by the spoonful . . . shhh . . . I didn't tell you that!! tee hee



The best part is it makes two cheese balls . . . one to keep and one to give away! Looks really nice in a basket with an assortment of ginger biscuits, digestive fingers and a cute little cheese spreader. I reckon your friends would love it!





*Best Cheese Spread*
Makes 2 cheese balls
(one to keep and one to give away)
Printable Recipe

16 ounces of cream cheese
6 ounces shredded strong cheddar cheese (1 1/2 cups)
1/2 ounce blue cheese, crumbled
5 ounces chopped dried apricots (1 cup)
4 ounces dried cranberries, chopped (1 cup)
2 ounces chopped toasted pecans (generous 1/2 cup)

Beat the cream cheese, along with teh cheddar cheese and blue cheese until smooth and blended. Stir in the apricots, cranberries and pecans. Shape into two balls, or press into molds of your choice. Chill, covered, for serveral hours until firm. Serve with wheat crackers or gingersnaps.