Potato Boulangère - Cooked in a Steam Combination Oven For Christmas 2015

I've made this Jamie Oliver recipe numerous times, it's quick, easy and a healthier option to the usual potato dauphinoise.  Potato Boulangère is simply thinly sliced potatoes, onions and stock layered up in a dish.  I like Delia's recipe too......

When I chose my new kitchen the purchase of a steam combination oven was an indulgence, especially as I had no idea if I was going to be happy with it but now I don't know how I managed without it. The advantage of cooking in this type of oven using the fan/steam mode is food doesn't dry out and also cooks quicker, I cooked this dish in just over 30 minutes at 200°C Fan/Steam.

Steam ovens have to be used with caution, when I first used mine I had one or two nasty burns and I learnt very quickly that my best friend was going to be a set of of double oven gloves that have an extra long cuff, a protective steam layer and don't let the heat through.  I'd recommend C'est Ca because they never let me down.

Adapted Recipe:
750g maincrop potatoes
1 onion, sliced
sage leaves
200ml vegetable stock
Parmesan cheese
butter

Conventional Method:
1. Preheat the oven to 180°C.
2. Peel and thinly slice the potatoes, add a layer over the base followed by a layer of onions, season. Build up the layers finishing with a layer of potatoes.
3. Pour the stock over the potatoes, season. Grate the Parmesan over the potatoes, top with a few fresh sage leaves. Top with a few pieces of butter. Cook for an hour until golden and the potatoes are cooked through.

The original recipe is on the Jamie Oliver website.

Raspberry and White Chocolate Brioche Pudding - Recipe For Christmas 2015

I love this pudding, it's easy to make, you don't need to spend loads of time in the kitchen and it's perfect for this time of the year when we are all beginning to feel festive. It's lightweight to eat compared to panettone pudding and I've substituted some of the cream for semi-skimmed milk to cut down on calories.I bought a pack of 8 brioche rolls from the shop that sells everything for a £1, they are really light and perfect for this pudding, I only used four of the rolls and popped the remaining four into the freezer for another day.

White buttons are best or white chocolate chips because the chocolate needs to melt quickly.When I came to make the pudding I found I had ran out of buttons and used chunks of chocolate.

I used frozen raspberries, which have a good amount of tang to them compared with fresh and for some Christmas spirit I marinated the frozen raspberries in brandy for a few minutes!

Serves: 4

You will need:  150ml semi-skimmed milk, 150ml whipping cream, 1 teaspoon vanilla extract, 2 eggs, 4 brioche rolls sliced horizontally into two, 100g frozen raspberries, 1 tbsp brandy, 25g white chocolate buttons

Method:
1. Preheat the oven to 170°C.  Butter a dish which is large enough to take four brioche rolls.
2. Whisk the eggs, milk, cream and vanilla extract together.
3. Tip the frozen raspberries into a small bowl and stir in the brandy.
4. Place the cut brioche into the dish and pour the egg mixture over. Sprinkle over the raspberries and chocolate.
5. Place the dish in a roasting pan. Pour in enough boiling water to come halfway up the sides of the dish. Bake for 30 to 40 minutes or until just set.
6. Dust with icing sugar.

Heinz Chilli Sauces For Christmas 2015

You work long hours, its gloomy outside and you've come home from work to be greeted by a few pieces of uninspiring chicken in the fridge. What can you do to spice things up a bit and perhaps your own life too while you’re at it :)

Well put down your oven gloves and look no further than the video to see how to add more zing to that chicken than you’d even dare to imagine.

From the video it looks like Heinz has gone all exotic on us! So cast away your HP Sauce and whilst you’re there, turn a blind eye to the Ketchup, and indulge yourself in the latest cult sauces from Heinz which will solve any dinner time dilemma.

Heinz has revealed some fabulous sauces for the taking. Whether you want to marinate, dip as you go, or just do a quick glaze on a piece of chicken under the grill, Heinz have found an imaginative way to help spice up even the most everyday meal, so you get more bang from your buck at home.

You love Sweet Chilli – you got it! How about packing a real punch on the side with a Jerk BBQ sauce - yep, you've got it! Or how about a super zingy Peri Peri Hot Pepper Sauce – well it’s all yours for the taking!

We’ve got our Heinz sauces in and started experimenting with them, so let us know how you get on with your own culinary adventures.

Disclaimer: This post has been sponsored by Heinz, all thoughts are our own.

Meringue Roulade with Elderflower Infused Strawberries - Recipe For Christmas 2015

Strawberries from the garden, egg whites from the freezer, chocolate from the store cupboard - I only had to buy the whipping cream.  I nearly got away with a free dessert!

The slightly adapted recipe is by Mary Berry and one I have used many, many times and in true Mary Berry style - I cut the finished roulade in half and put one half in the freezer for another day.

I serve my meringue with lots of macerated strawberries

I'm very sad but I always feel happy when I line a tin neatly

Remove the lining paper and dab meringue into the four corners (this secures the lining paper)
place the lining paper into the tin and then add the meringue

The cooked meringue 

Now for the recipe:
4 egg whites
225g caster sugar
pinch cream of tartar
300ml whipping cream
1tsp vanilla extract
icing sugar for dusting
dark chocolate for decoration

1. Preheat the oven to 200ºC/180ºC Fan. Line a large baking sheet with baking parchment.
2. Whisk the egg whites with a pinch of cream of tartar until stiff. Add the sugar a teaspoon at a time, until the egg whites are stiff and glossy.
3. Spread the egg whites evenly on the lined baking sheet. Bake for 10 minutes until golden. Remove from the oven and cool on a baking rack for 10 minutes.
4. Take a large sheet of baking parchment and dust with sifted icing sugar.  Turn the meringue over onto the baking parchment.  Remove the paper from the base of the meringue.
5. Whip the cream and vanilla extract to soft peaks.
6. Spread the cream over the meringue, roll the meringue from one of the long ends, using the parchment paper to help with the rolling. Dust with icing sugar.
7. Melt a few pieces of dark chocolate and drizzle over the meringue.
TIP: The cream of tartar helps stabilise the meringue and prevents weeping too.

Elderflower Infused Strawberries
200g fresh strawberries
1 tablespoon elderflower cordial
1 tablespoon caster sugar

1. Wash the strawberries.
2. Cut the strawberries into quarters.
3. Pour over the elderflower cordial, sprinkle over the caster sugar.
4. Mix together.
5. Cover and place in the fridge overnight.

The swiss roll tin I used measures 34x24x2 and is part of the range of The Bakers Dozen James Martin Bakeware by Stellar Cookware which I reviewed in a previous blog post.

Christmas Tree pop up Card

Christmas Tree Card

In this Christmas card tutorial you will learn how to make a christmas pop up card,draw the template . This card is a very easy Xmas day card hand making that you will enjoy making.

Cards Pop Up Card - How To Make a Pop Up Xmas Tree CardPop Up Card - How To Make a Pop Up Tree Card 

Snowman Christmas Card

Snowman Christmas Card

Measurements: 
Red Hot Card Base- 4 1/4" X 11". scored at 5 1/2" and folded in half
Ivory Layer- 4" X 5 1/4"
Red Hot Smaller Layer- 3 5/8" X 3 7/8
Patterned Paper Layer- 3 1/2" X 3 3/4"
Scraps for Focal Image

Supplies:
Stamp Set- Snowman Wishes and Merry Tree Stamp Set Duos by Gina K. Designs
Card Stock- GKD Red Hot, Ivory 
Patterned Paper- GKD Merry Little Christmas
Ribbon- GKD Red Hot Gingham
Copic Markers, 1/4" pop dots, Spellbinders Classic Ovals Large, Sponge Dauber, Adhesive

Christmas card ideasChristmas craft ideas

Christmas Tree Cupcake Recipe [Updated]

Christmas dessert recipes - Christmas Tree cupcakes

How to make easy Christmas tree cupcakes. These are a great dessert for any Christmas party you're going to.

Items used in these Christmas tree cupcakes:

• cupcakes
• sugar ice cream cones
• green buttercream with Wilton tips 352 and 18
• white buttercream

• shredded coconut
• candy covered sunflower seeds
• star sprinkles

Procedure:

Using the white buttercream, cover the top of the cupcake. Dip the edges of the cupcake into the shredded coconut and press the sugar cone into place in the centre of the cupcake. Using the green buttercream, starting at the bottom, cover the sugar cone in "branches" using an elongated branch affect (stretching the tip by pulling out away from the cone). While the buttercream is still soft, add the chocolate covered sunflower seeds as lights around the tree and a star sprinkle on the top.