Tonight was originally supposed to be a bloggers event put on by (www.circle.com) Circle Beaconsfield for Russell Hobbs (www.Russellhobbs.com) in London and I was all geared up to go but it got cancelled for some reason. I was going to include the two products I […]
Month: November 2011
Here are my recipes for the Let’s Make Christmas Gift Swap? I have been working all week so haven’t had a chance but I have made pumpkin and apple chutney and peppermint crunch chocolate. My recipes are both simple and easy to make.
In a large preserving pan put the following:-
750g apples (cored and finely sliced or chopped – no need to peel)
750g pumpkin flesh (grated and peeled)
750g golden granulated sugar
500g onions (finely sliced or chopped)
1 lemon (rind and juice)
3 red chillies (chopped)
2Tbsp mustard seeds
1 tsp each – ground cinnamon, nutmeg, cloves, cumin, corriander
10 cloves (optional)
Bring to the boil and boil to dissolve the sugar. Turn the heat to moderate and simmer for 2 hours, stirring from time to time.
Fill sterilised jars. Cover first with the waxy circles and then cellophane covers from a pack of 2lb jam pot covers. Cool and label. You can eat this right away but it will improve if kept for a couple of months before eating.
2 striped peppermint candy canes
300g white chocolate
300g plain chocolate
1 1/4 tsp peppermint extract
Line a medium sheet pan with a piece of non-stick baking paper. Set aside.
Place candy canes in a large resealable polythene food bad and coarsly crush using a rolling pin, set aside.
Cut the white chocolate into pieces and place in a glass bowl. Microwave on medium heat for approx 2-3 minutes until almost melted, stirring after every 30 second interval. Stir to melt any lumps and set aside.
Cut the plain chocolate into pieces, add the peppermint extract and proceed as with the white chocolate.
Place scoops of melted white chocolate and plain chocolate onto the prepared sheet pan. Cut through the chocolate using a spreader to create a marbled effect.
Gently tap sheet pan flat on working surface to level the top and fill any gaps or air bubbles. Sprinkle the chopped candy canes on top.
Refrigerate at least 35 minutes or until chocolate is set. Lift the papeer and peel away from the chocolate. Using a knife break the chocolate into irregular shaped pieces.
Fill small celo bags with chocolate and tie with ribbon.
(This recipe is curtesy of The Pampered Chef)
I will put the photos of the above items on the blog next week. Looking forward to the Let’s Make Christmas Gift Swap next Friday 18 November in London at Fortnum & Manson. I will let you know how it goes.
Many of you already know that I am a Consultant with My Secret Kitchen, the UK’s first home food and drink tasting company. I bring the My Secret Kitchen (www.mysecretkitchen.co.uk) products to your home and introduce you and your friends to our fantastic range of […]