So, Christmas food treats?

Latest Articles

So, Christmas food treats?
Page Previous 1, 2

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

Hairyloon

Joined: 20 Nov 2008
Posts: 15425
Location: Today I are mostly being in Yorkshire.

Posted: Thu Dec 10, 15 10:12 pm Post subject:

Pilsbury wrote:

Pringles, £1 a tube in add a..

Add a what? We're on tenterhooks here...

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Fri Dec 11, 15 8:29 am Post subject:
We always have a Pannetone. Nice with a glass of white port and then when we get tired of it, we turn the rest into bread and butter pudding.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Fri Dec 11, 15 8:29 am Post subject:

sean wrote:

gythagirl wrote:

cheese footballs

These. Probably a baked Vacherin at some point. Used to be smoked salmon & scrambled eggs for breakfast but BW doesn't like scrambled eggs.

We have a Vacherin in the freezer.

LynneA

Joined: 25 Oct 2006
Posts: 4893
Location: London N21

Posted: Fri Dec 11, 15 1:07 pm Post subject:

gythagirl wrote:

cheese footballs

Likewise

We also have two different vintages of Howard's Sloe Gin to sample

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Fri Dec 11, 15 5:14 pm Post subject: Digestives and Chocolate Roll

Digestives and Chocolate Roll

This recipe serves 24 (makes 3 rolls).
Ingredients

90g sultanas

4tbsp cognac

400g Digestive biscuits

155g blanched almonds

375g butter

220g cocoa powder

1 tin (395g) sweetened condensed milk

Icing sugar
Method

1. Soak the sultanas in two tablespoons of cognac for 10 minutes. Melt the butter.

2. In a large bowl, break the Digestives with your hands into medium-sized pieces. Add the almonds, butter, cocoa powder, the remaining cognac and the condensed milk. Add the sultanas and mix in thoroughly. It will form a very dense mixture, so it may be easiest to mix it with your hands.

3. Place a double layer of cling film on a clean work surface and put one third of the mixture in the middle. Using your hands, shape the dough into a log about 5-7cm in diameter. Place the log towards one end of the cling film and start rolling the plastic tightly around the log. Twist the ends of the plastic and tuck them under the log.

4. Repeat this process to make two further logs. Refrigerate them overnight.

5. When ready to serve, use a sieve to sprinkle icing sugar over the top and slice the roll with a sharp knife.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Fri Dec 11, 15 6:33 pm Post subject:
looking at that recipe, is it just me or is 225g of cocoa powder a ridiculously large amount? That's nearly two whole tubs!

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Sat Dec 12, 15 9:30 am Post subject:
Rather. It would end up being quite bitter.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Sun Dec 13, 15 9:22 am Post subject:
Dunno. Lot of sweetness in the biscuits, fruit and milk. It's 220g in about 1.6kg. 15%?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Sun Dec 13, 15 9:48 am Post subject:
It's fine. He forgot the cherries.

otatop

Joined: 01 Jun 2005
Posts: 1425
Location: North London

Posted: Sun Dec 13, 15 3:34 pm Post subject:
sausage rolls (butcher's sausage meat of course) and lots of home-made pickles and chutneys. Cheese shortbreads Real cheese Cold leftovers from Christmas dinner

GrahamH

Joined: 23 May 2015
Posts: 523

Posted: Mon Dec 14, 15 9:08 am Post subject:

I recently had a trip to Macau. As you know an ex Portuguese colony.
On of the biggest drivers of this destination selection was port. Unable to obtain any here but spoilt for choice in Macau.
Can now get a limited selection of UK cheeses (six hour round trip) so my favourite after meal tipple all set for Christmas.....and the week before Christmas and come to think of it, an ideal after Downsizer post drink. Cheers!

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Dec 14, 15 11:08 pm Post subject:

Chocolate chestnut cake. The children prefer it to Christmas pud, and the adults are rather partial to it with coffee for elevenses. I always make a ham, a pork pie and sausage rolls as well as the Christmas cake, pudding and mince pies. Sometimes pate if there are a lot of us for Boxing Day. This year there has been a request for coffee and hazelnut cake and I may depart from tradition and make chicken and ham pie instead.

Santa also knows that I am very fond of Hotel Chocolat. Especially cherries in kirsch.

jettejette

Joined: 01 Jun 2013
Posts: 225

Posted: Wed Dec 16, 15 11:49 pm Post subject:
Chestnuts! Roasted on the fire in an old fasioned, lidded chestnut pan. Chestnut chocolate cups - melted chocolate, chestnut puree, cream and brandy. Delicious and a little goes a long way!

gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Thu Dec 17, 15 9:37 am Post subject:
I like the sound of the chocolate and chestnut cake. How well does it keep, and does it freeze?

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Dec 17, 15 8:33 pm Post subject:

It keeps appallingly (don't worry, this will not be an issue!) as its so damp and squidgy it goes mouldy on the bottom after about three days. But it freezes absolutely fine.

It's this one, but it takes much longer to cook than he says (and it's still pretty damp and squishy. I just use unsweetened chestnut purée rather than cooking and mashing chestnuts)

https://allrecipes.co.uk/recipe/6464/hugh-fearnley-whitingstall-s-chestnut-and-chocolate-truffle-cake.aspx

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page Previous 1, 2
Page 2 of 2

View Latest Posts