8 rounded tbsp mincemeat (or, 1 small jar about 250ml (8 fl oz))
1 dessert apple
1 tbsp butter, melted
½ tsp caster/superfine sugar
icing/powdered sugar for dusting
Can be served with whipped cream, thick double cream or ice cream (optional)
Thaw the pastry as directed on the packet.
Preheat the oven to 200°C (400°F) (gas 6).
Unroll the pastry onto a large baking sheet. Now mark 4 squares, roughly 12cm (4½ inches), leaving as much space around the squares as the pastry allows. Remove the excess pastry.
Next, using the tip of a knife mark a 1cm (½ inch) border around the edge of each square. Then brush the border with the beaten egg.
Now spoon two rounded spoonfuls of mincemeat onto each square and spread it out, keeping within the border.
Quarter each apple and remove the core. Then thinly slice each quarter and lay the slices in a row over the mincemeat, overlapping them to fit. Brush the apples with the melted butter and sprinkle with sugar.
Bake for 20 minutes until the pastry is golden and flaky.
Just before serving dust all over with icing/powdered sugar.
A spoonful of cream or ice cream can be dolloped in the centre of each tartlet.
For this recipe you will need a large frying pan/skillet with lid and a 2.25 litre (4 pint) ovenproof dish
Preheat the oven to 190°C (375°F) (gas 5).
Peel and cut potatoes into large chunks. Cook in boiling, salted water for about 20 minutes until tender. Drain and set aside.
Meanwhile, cut the broccoli into bite-sized florets, about 115g (4 oz) (1 cup). Not all the head of broccoli will be needed.
Remove the stalks from the dill and reserve. Chop dill leaves and put to one side.
Now lay the salmon in the frying pan/skillet and pour over the water and wine. Add the seasoning, dill stalks, and lemon slices. Cover the panskillet. Bring the liquid slowly to the boil, then reduce the heat and simmer gently for 5 minutes or until the fish is just cooked.
Remove from the heat and discard the dill stalks and lemon slices. Using a slice, lift the fish and lay it in the ovenproof dish. Flake into chunks using a fork and check for bones.Then strain and reserve the cooking liquor.
Now scatter the prawns/shrimps and broccoli over the fish.
Next melt the butter in the frying pan/skillet and stir in the flour to form a smooth paste. Remove from the heat and slowly add the reserved cooking liquor, stirring constantly, until the sauce is smooth. Return to the heat and bring to the boil. Then reduce the heat and cook for a further minute, while continuing to stir, until the sauce has thickened. Stir in the cream. Add the chopped dill leaves and season. Now pour the sauce over the fish.
Mash the potatoes, adding just enough milk to create a creamy mash. Season well. Cover the fish with spoonfuls of the potato. Don’t flatten the spoon shapes out as you are after a bumpy look.
Then sprinkle with the breadcrumbs and pour the melted butter over the top.
Bake for 40–45 minutes until piping hot and lightly browned.
Another cold day today with temperatures down to -12 degrees C, 10 degrees F PLUS windchill. It was colder first thing this morning and even Shandy, our dog, reacted to it. However, once wrapped up for the cold it has been a lovely walk this afternoon. It looks gorgeous out there. Sunny with a totally blue sky and no clouds and still virgin white snow everywhere. We had a foot of snow over the weekend.
So being that this time of year calls for a lot of heart warming casseroles, it is good to follow them with a light refreshing dessert. Here is one that certainly fits the bill.
A refreshing dessert of homemade orange jelly with the surprise of pieces of orange and grapefruit inside.
540ml (18 fl oz) orange juice, without pulp (2¼ cups)
1 lemon, juice only
1 medium orange
1 Florida pink grapefruit
*In the U.K. gelatine leaves are widely available. In Canada the powdered form of gelatine is used. I have given instructions of how to use both types below.
You will also need 4 x 300ml (10 fl oz) (⅔ cup) glass dessert dishes.
If using gelatine leaves, warm all the orange juice in a pan.
If using powdered gelatine, pour 2 fl oz of the cold orange juice into a small bowl. Then warm the remaining juice in a pan.
For gelatine leaves
Put the gelatine, sheet by sheet, in a bowl of cold water. Leave for about 5 minutes until they are soft. Remove from the water and squeeze out the excess water. Add the sheets to the warmed orange juice and stir until they have fully dissolved.
For the powered gelatine
Pour one pouch of gelatine over the cold orange juice. Add 50ml (¼ cup) boiling water and stir until the gelatine has fully dissolved, about 2 minutes. Then slowly stir into the warmed orange juice until the gelatine has completely mixed in.
Now stir in the lemon juice. Put to one side while preparing the fruit.
Peel the orange and grapefruit, making sure all the pith is removed. Separate into their segments and remove any pips.
Then cut each orange segment into four.
Using an equal number of grapefruit segments cut these into similar sized chunks. There will be some grapefruit segments left over.
Divide the fruit evenly amongst the dishes.
Pour an equal amount of orange juice over the fruit in each dish and then leave to cool. Then refrigerate for 5–6 hours until the jellies have set.
Remove from the fridge 30 minutes before serving.
Just before serving, dollop a spoonful of crème frâiche on the top of each jelly.
You will also need 2 × 18cm (7 in) sandwich cake tins/pans, greased and base lined. Also a piping bag fitted with a medium-sized star nozzle.
For the sponge
Preheat the oven to 190°C (375°F) (gas 5).
Cream the butter and sugar together with a hand held electric mixer until light and fluffy, about 2 minutes.
Now gradually add the beaten eggs, golden syrup, and coffee, together with 2 tablespoons of the flour.
Fold in the remaining flour and ½ teaspoon baking power.
OR put everything in a mixing bowl or food mixer, but adding 1 teaspoon of baking powder, and whisk until the mixture is smooth, light, and fluffy.
Divide equally between the two cake tins/pans and level the tops.
Bake for 25 minutes, or until the tops are firm and spring back when lightly pressed with a finger. The sponges will also have slightly shrunk away from the sides of the tins/pans.
Leave for a couple of minutes and then turn out onto wire cooling racks and remove the lining paper. Leave to cool completely.
For the filling and decoration
Meanwhile beat the butter, icing/powdered sugar, coffee, and water together until the mixture is smooth, light, and fluffy.
Put a quarter in the icing bag and put to one side.
Place one of the sponges on a flat surface and spread evenly with the remaining coffee cream. Then place the second sponge on top and sift heavily with icing/powdered sugar.
Now lightly mark the top of the cake with a knife through the icing/powdered sugar into 8 equal portions. (This will be used as a guide for the piping.)
Now starting from the outside edge of the cake, pipe a line of buttercream on each marked portion but only take it up within an inch of the centre. Then pipe a ring of stars to join the lines in the centre.
Arrange the chocolate buttons or chocolate chips in the lines of piped buttercream.
To finish, lightly dust over the whole cake with a little icing/powdered sugar.
The cake can be frozen. Put in a rigid container with a cover and freeze. To thaw, allow 2–3 hours at room temperature.
This French dessert of apples cooked in a brandy syrup, and covered with a sweet batter, is then baked. Just dust with icing sugar and serve this clafoutis warm, ladled with cream, to make a delicious dessert.
You will also need a large frying pan/skillet and a round 25.5cm (10 inch) diameter ovenproof dish with a depth of 5cm (2 inches), greased with a little butter.
Preheat oven to 375°F (190°C) (gas 5)
Peel, quarter and core the apples. Then cut each quarter into wedges about 1cm (½ inch) thick.
Melt the butter in the frying pan/skillet and, when it begins to foam, add the apple wedges. Toss to coat with the butter and then cook the apples over a medium heat, turning occasionally, until they begin to soften and turn golden in colour, about 5 minutes.
Lower the heat and add 55g (2 oz) (¼ cup) of the sugar, cinnamon, and brandy and stir to coat the apple wedges. Cook for a further 2 minutes until the sugar has dissolved, creating a golden sauce. Remove from the heat and set aside for 10 minutes to allow the apples to absorb some of the liquid.
Now using a slotted spoon, pile the apples into the prepared dish and scrape the juice into a measuring jug. Add milk to the jug to make the liquid up to 300ml (10 fl oz) (1¼ cups). Whisk to combine.
Pour into a blender along with the eggs, remaining sugar, vanilla extract, flour, and salt. Blend on high for 1 minute, scraping the sides down with a spatula until the batter is smooth. (The ingredients can also be whisked together until there is a smooth batter but be careful not to over mix – it is just easier with a blender.)
Pour the batter over the apples, sprinkle the extra teaspoon of sugar on top and bake on the middle shelf of the oven for about 1 hour, until the batter has puffed up and is golden. To test whether the batter is cooked, pierce in the centre with a skewer and it should come out clean.
Leave to cool for about 5 minutes then serve warm with a dusting of icing/powdered sugar.
The addition of Guinness makes this a hearty beef casserole on a cold winter’s day. The beef is cooked very slowly with carrots, swede/rutabaga, and onions in the Guinness and beef stock. Soak all this up with herby dumplings.
Bring the stock to the boil in a large pan and add the noodles. Cook until tender according to the time recommended on the packet. Once they are tender remove from the heat but do not drain. Then leave to cool a little.
This a good time to chop the basil, crush the garlic, dice the ham and red pepper.
Next add the cottage cheese, sour cream, and cornflour/cornstarch to the noodles and stir. Then add the basil and garlic.
Now add the ham, peas, and red pepper.
Spoon into the casserole dish.
Mix the breadcrumbs and cheese together and then sprinkle over the top.
Bake, uncovered, for 30 minutes. The top will be crispy and golden.