Christmas Goodies

For my final blog of 2014, I thought a little bit of festive baking was in order. I’m heading off overseas for Christmas so the kitchen isn’t in full swing but I have still managed to bust out a few sweet treats in the last little while: some delightfully spiced ginger biscuits and a batch of the delicious morsel that is the rum ball.

Gingernut Biscuits 

I warn you, make these at your waistline’s peril. The spices are just right and the crunchy outside and chewy centre make them a little too moreish! It’s a Woman’s Day recipe and it’s a winner.

Ingredients: 200g butter, 1 cup brown sugar, ½ cup golden syrup, 3 cups plain flour, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon & 1 teaspoon bicarbonate of soda.

Method:

1. Preheat oven to 180 degrees Celsius. Line 2 trays with baking paper.
2. In a small saucepan, combine butter, sugar and golden syrup. Stir over low heat until melted. Transfer to a large bowl.
3. Using an electric beater, mix until light and fluffy. Allow to cool slightly.
4. Sift flour, spices and bicarbonate of soda together, fold into butter mixture until well combined.
5. Roll tablespoons of mixture into balls. Arrange on trays and flatten slightly with a fork. Allow some room for spreading. Bake for 12-15 minutes (mine took 14), until golden.
6. Transfer and cool on a wire rack.

       

Rum Balls 

Like many Australian families, rum balls have always been a Christmas staple in our house. I know that there are fancy variations but the simplicity of the ones my Mum makes are perfect in my eyes. She doubles the quantity of alcohol from the original recipe for that extra rum kick.

Ingredients: 12 Weet-Bix, 1 tin of condensed milk, 4 tablespoons rum, 2 tablespoons cocoa & 2 tablespoons fine desiccated coconut + extra for rolling.

Method:

1. Using a food processor, pulse Weet-Bix to a fine consistency (this can of course be done by hand with a bag and rolling pin!). Transfer to a large bowl.
2. Add all remaining ingredients. Stir until well combined.
3. Chill the mixtures in the fridge for 20 minutes. NB. This makes them easier to roll.
4. Take a teaspoon-sized heap of mixture, roll into balls between your hands & finish by rolling in desiccated coconut.
5. Refrigerate or freeze! Our family likes to eat them straight from the freezer for a slightly more refreshing taste of Christmas.

     

Thanks for reading my blog this year, I hope it’s given you some inspiration to get in and try some new recipes in the kitchen. Wishing everyone a Merry Christmas and a happy, healthy and delicious 2015! Stay tuned for culinary tales from the UK & France early next year. xx

Salads with the lot

Happy first day of Summer!

With the stifling heat of late, salad has become my friend. The combinations are endless and although I’m not knocking it, you definitely don’t have to stick to the “garden” variety. Here are a couple of salads I’ve made recently, which could make the perfect sides for your next BBQ or Christmas feast!

Ottolenghi’s Sweet Summer Salad

Fruit + cheese + nuts. Need I say more?? We had it with our “Christmas in November” dinner, served along side baked ham and a roast turkey roll. Festive and delicious! Thanks Ottolenghi!

Ingredients: 1 small roasted beetroot, 20g honey, 15g Dijon mustard, 1 garlic clove, 25ml white wine vinegar, EVOO, 40g almonds, butter, salad greens, 4 nectarines & 120g gorgonzola.

NB. I must admit, when it comes to salads, I’m not great at measuring. For the beetroot dressing I just guessed the amounts!

Method:

Dressing:

1. place beetroot, honey, mustard, garlic, vinegar, salt and pepper in a bowl (if using a stick blender) or in a food processor & whiz until nice and smooth. It should be a vibrant pink!

Salad:

1. Sauté the almonds in butter with a good pinch of salt until aromatic. Set aside to cool.
2. Spoon the dressing onto a large serving dish, then top with salad leaves, nectarine wedges, crumbled gorgonzola & almonds. Drizzle all over with some EVOO.

It might seem strange to put the dressing on the bottom, but trust me, Ottolenghi knows his way around a salad.

          

Panzanella – Tuscan bread salad

I just love Panzanella. It has the freshness of a salad with the comfort of carbs in the form of crusty croutons. This time round, I didn’t use a recipe, instead choosing to just put together Italian best friends: tomato, mozzarella & basil + close acquaintances capers & artichokes.

I served this with lovely crumbed cod but it would work well with meats too! It’s a great way to give stale break a new lease on life.

Ingredients: olive baguette or loaf, tomatoes (a few different varieties), mozzarella, capers, basil, marinated artichoke, EVOO, white wine vinegar, lime juice (or lemon) & 1 clove of garlic.

Method:

1. Cut olive baguette into chunky cubes and place on a lined baking tray. Drizzle with olive oil and salt. Bake until lightly golden. Allow to cool slightly.
2. While the bread is baking, make the vinaigrette – mix 2/3 olive oil, 1/3 white wine vinegar, squeeze of lime & crushed garlic.
3. To assemble: on a large serving platter, place chopped tomatoes, torn mozzarella, torn basil, artichokes & a scattering of capers.
4. Top salad with croutons & spread liberally with dressing.

         

Enjoy! Bri x