It’s CHRISTMAS!!!! Christmas just wouldn’t be Christmas without a Christmas sausage roll recipe. Unfortunately, I’ve never really found a decent shop bought Sausage Roll and I’m always left disappointed by the flavourless pappy taste you get left with. The sausage meat is flavourless, the pastry is utterly dry and the whole thing is so overpriced! I find it astonishing that a humble Sausage Roll is one of the first things you buy for that Christmas or Boxing Day buffet but its normally one of the most disappointing.
A sausage roll can be one of the most delicious things to eat on the planet and I’m sick of being deprived of one of my favourite things! So this Christmas I have embarked on a quest to make the ultimate Festive Christmas Sausage Roll recipe and I’ve come up with a bloomin’ good one too! (more…)
It’s nearly December and that means Christmas is nearly upon us! Hurrah! Us foodies now start to think about what we’re going to serve our guests over the festive period and there’s no excuse for lacking in inspiration this year. (more…)
Yes its January. Yes I”m dieting again but I found this no mature, Spiced Christmas fruit cake recipe in a new magazine subscription I took out and I simply had to document it so I don”t lose it for next year! Its full of Christmas spice, extra moist and a little bit boozy so its everything a Christmas cake should be.
I ended up making this because I ran out of time to make a fully matured Christmas cake and, after visiting the BBC Good Foot Show earlier in the month, I ended up subscribing to the Good Food magazine where I found this gem of a recipe. It”s dead easy to make and will be well suited to anyone with a food mixer. You can mix it by hand if you like but I”m lazy so this “chuck all the ingredients in” approach really suits me.
Merry Christmas to you all and here’s a Merry Christmas Trifle Recipe to boot!
I was asked to provide a Christmas Trifle recipe for a work colleague so I was only to happy to oblige. This is more of an assembly of ingredients rather than a cooking recipe but if you want to make your own custard or jam rather than shop bought then feel free. The use of Amaretto rather than the traditional Sherry is a welcome twist and that marzipan taste works really well with the fresh fruit. And to make it extra moist and flavoursome I’m using Madeira cake rather than Trifle fingers. There’s no hard and fast quantities here, use whatever suits your taste and scale it to the amount of people you will be having over to join in the festivities!
With 25 days until Christmas I can’t help but think of what I’m going to do for the Christmas dinner feast this year. Over the years I’ve accumulated a load of ideas and recipes which jazz up the normal turkey, roast potatoes and veg. This year I’ll be cooking Herb butter basted Turkey, Rosemary Roast Potatoes, Honey Glazed Parsnips, Citrus Roast Carrots and Creamed Brussel Sprouts with Pancetta and Chestnuts. Some would say this is over the top. I say Christmas is a time for indulgence so I take great pleasure in preparing and eating this feast!