A Merry Christmas with Mince Pies

Just a quick hello before I go out to the post office, supermarket, Moroccan shop, forest for more cones and make more of these mince pies. The list is actually a lot longer than that but I am out of bed before 10 am (unheard of) and am not going to get stressed about anything today. I have promised myself. And breathe…

This is my recipe for mince pies and I have to say that, in my opinion, they beat any shop bought ones by a mile. They are better because: number one they contain Amaretto almond liqueur and anything tastes better with Amaretto in it. They also contain chopped toasted almonds for a bit of crunch, dried cranberries, mandarin zest and, the special ingredient, crystallised ginger. Make these and you’ll never go back to shop bought I promise. Even if you have an ever-increasing list of things to do….

In the pictures and the recipe below I have used shop bought puff pastry but I have also made a lovely batch with this spelt flour pastry recipe adding a teaspoon of mixed spice to the flour. If you don’t have all the different dried fruits you can just  use the more traditional, raisins and sultanas.

Marvelous Mince Pies Recipe

Makes 12- 16 pies, vegetarian

• 1 pack frozen puff pastry (defrosted)
• 4 Tbsp molasses/miel de cana/maple syrup
• 75 ml sweet sherry or port
• 250 g moscatel raisins
• 50 g dried figs
• 50 g dried apricots, chopped
• 50 g medjool dates without stones
• 50 gr dried cranberries
• 50 g crystallised ginger, finely chopped
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp mixed spice
• 1 mandarin, zest first & then juice
• about 50ml Amaretto (or Cointreau is nice)you may need to add more
• a few drops of almond extract
• 1/2 tsp vanilla extract
• 2 tbsp honey
• about 100 -150 gr chopped toasted almonds, roughly chopped
• olive oil for brushing
• icing sugar for dusting

In a large pan, dissolve the molasses/miel de cana in the sherry over a gentle heat. Then add the dried fruits, crystallised ginger, spices, zest and  juice of the mandarin and the Amaretto. Bring to a simmer and cook gently for about 15 minutes until all of the liquid has been absorbed stirring occasionally. You may need to add more amaretto if it is absorbed quickly.

Add the almond & vanilla extracts, honey and the nuts. Stir well to combine everything and leave the mixture to cool in a bowl.

When the mixture is cool (very important or the pastry won’t work), preheat the oven to 200 degrees and oil & flour your muffin tins.

Roll out your first piece of puff pastry to a thickness of 2mm (leave the other piece in the fridge). Cut out 6 circles of about 9 or 10 cm diameter and 6 tops of about 7 cm diameter, you may have to re roll the pastry and may get a few more than 6 if you do. Push the larger circles into the muffin tins and fill each pastry case with a dessertspoonful of the mixture. Brush the edges of the pastry base with a little oil and then top with the smaller circles. Push the edges together to seal.

Make a little slit in the top of each with a sharp knife and brush with a little olive oil (or egg wash) and bake for about 15 minutes, until the tops are golden brown and puffy. Keep an eye on them they cook quickly. Leave to cool for a few minutes then take them out of the tin. Leave the tin to cool down completely before rolling out your next batch.

Dust with icing sugar just before serving. You can serve hot, warm or room temperature with cream, ice cream or a glass of Amaretto on the side….

Merry Christmas! Happy Holidays! Felices Fiestas!

 

Fresh Cranberry and Chestnut Gingerbread Scones

These are gorgeous. I had to share them with you quickly before the festive season is over and they are kind of irrelevant.

I bought a punnet of fresh cranberries just before Christmas because I had never seen or tried fresh ones before. When I got them home I was sort of unsure about what to do with them. Cranberry sauce was too boring, I wanted something where you can taste the cranberry in its natural state and feel the texture.

Chocolate Pistachio Fudge

As this is probably my last post before the big day I thought I would share something Christmassy with you. This fudge is really easy to make and makes great gifts. Just wrap it in cellophane and tie up with a ribbon.

It’s actually one of Nigella’s Christmas Recipes. I do love Nigella even though she does come out with the cheesiest waffle sometimes. I’m saving up for her hips, not long to go now, especially after picking at this fudge. You have to trim the edges to get them nice and straight you see. You can’t waste it.

Orange, Ginger and Cinnamon Vegan French Toast

It’s all about the oranges here at the moment. Christmas in Andalucia is punctuated with piles of them, in my house anyway. The smell of a freshly peeled mandarin is the scent of Christmas in my opinion, along with cinnamon it is better than any plug-in air freshener.

So, for me, any excuse for zesting an orange or mandarin and I’m there. Epecially since I have a new microplane zester which is my new favourite kitchen thing.

This is the perfect Christmas breakfast/brunch. Served with a glass of freshly squeezed orange juice (topped off with some champagne) and you’re ready for anything. This version is vegan but you can just as easily use eggs, I won’t be offended. It is Christmas after all. I used walnut bread for this, it’s a lovely combination with the orange and cinnamon.

Provencal Goat’s Cheese Brulee with Fresh Fig and Orange Compote

This is a dish we served at the restaurant. I came up with the idea and The Washer Up translated it into reality. That’s what he does, he makes what goes on in my head happen. I have no concept of how difficult things are, I just know what I want. Thankfully he is very practical (unlike me) and incredibly patient (ditto). We are the perfect team.

You can serve this with any seasonal compote/jam. Cranberries would be nice especially for a Christmas starter/appetizer or snack. I chose to make a Fig & Orange Compote because that is what I am seeing while walking the dog at the moment. The last of the late season figs…..

Savoury Feta and Pomegranate Cheesecake with Pistachio, Mint and Parsley (and a Winner!!)

Having seen Beth Michelle’s beautiful pure white sweet cheesecake bed topped with a generous pile of glistening ruby pomegranate jewels, I knew that I was going to make a cheesecake with the pomegranates that I am now seeing all over the trees here at the moment.

At the restaurant we used to serve a savoury cheesecake with an apricot chutney. It wasn’t baked and I think it was goat’s cheese. Anyway I was thinking of going down a Greek/Middle Eastern road because of the pomegranate, and feta was the obvious cheese choice.

Panforte- Italian Chocolate, Fruit and Nut Cake

I know I’ve shown you pictures of the almond blossom before but I couldn’t resist showing you this one with the snow on the Sierra de las Nieves in the background. Sierra de las Nieves means  The Snowy Mountains…..

This picture was taken in Guaro while we were checking on a friend’s house there. This is the view from the end of the drive. Spectacular isn’t it. You can see why it’s called Cortijo de las Nieves with that view….

These beautiful almond trees are everywhere you look at the moment. They reminded me of a recipe I found at Corridor Kitchen that I have been meaning to make since Christmas. Panforte is an Italian chocolate, fruit & nut cake served in little squares with espresso coffee at breakfast, in the afternoon or after dinner. It’s kind of like a dense nutty brownie fruit cake combination. Rich, sticky, chewy and delicious- it’s a grown up thing and you need to try it…

Lauren’s recipe included crystallised pineapple as her Aussie twist on the classic. In the absence of pineapple I used crystallised ginger which goes really well with the chocolate and orange zest and gives it more of that grown up feeling. If you don’t like ginger leave it out. The dried cranberries were another addition of mine just because I had some in the cupboard and they work with the other flavours….

Panforte Recipe

makes about 12 -14 small squares/slices, vegetarian

• 125 gr almonds, roughly chopped
• 125 gr hazelnuts, roughly chopped
• 60 gr stem ginger (crystallised or not) finely chopped
• 60 gr dried cranberries (soaked for 15 minutes in boiling water) roughly chopped
• 60 gr chopped mixed peel (I use the zest of 1 lemon & 1 orange)
• 100 gr plain flour
• 2 tbsp cocoa powder (good cocoa not hot chocolate powder)
• 1 tsp cinnamon (or mixed spice)
• 60 gr dark chocolate, chopped
• 75 gr sugar
• 175 gr honey

Preheat the oven to 160 C. Toast the almonds and hazelnuts in a dry pan if they are not toasted and coarsely chop. Sieve the flour, cinnamon and cocoa in to a large bowl and stir to combine. Add in the nuts, fruit, zest and ginger and stir again.

Melt the honey and sugar over a medium low heat, when just about to boil, lower the heat to a simmer and cook for about 5 minutes until thick and syrupy, Take it off the heat, leave for one minute then tip in the chopped chocolate and stir until melted. Pour this over the dry ingredients and mix everything together very well. It is a very stiff, sticky mass and quite hard on the arms but keep going it comes together eventually!

Line a 20cm cake tin or small baking tray with parchment paper, and cut another circle of parchment the same size as the tin. Tip the mixture into the tin, put the extra piece of parchment on top and press it down and spread it out until it is flat and even. Leave the parchment on the top and bake for about 35 minutes or until it has just lost its sheen.

Leave to cool on a wire rack before cutting into slices or squares with a sharp knife. Store in an airtight container.

 Feel free to substitute the cranberries for sultanas or use glace cherries instead. She recommends glace apricot as well as the glace pineapple. I think glace mango would be amazing with the chocolate too maybe with some macadamia nuts as well……….

Enjoy!!

Christmas Gift Biscotti with Chocolate and Cranberries

 

We’ve just been loaned a Nespresso coffee machine which is very exciting! We only drink decaf as caffeine sends The Washer Up a bit loopy but the decaf options are great. We are trying the Intenso the Lungo and the normal decaffeinato. They are all good but the Intenso is a bit Intenso for me…

All this coffee drinking gives me a really good excuse to make some biscotti. You have to have a biscotti with a coffee and they also make fantastic Christmas gifts. I thought I’d “Christmas” up the original recipe by adding chocolate and cranberries but you can leave them out or add chestnuts or hazelnuts instead. Don’t be scared this is a really easy recipe that you can impress all your friends with when they pop round for coffee….

Christmas Biscotti Recipe

makes about 25- 30 biscotti vegetarian

• 25o gr plain flour
•  1/2 tsp baking powder
• a pinch of salt
• 250 gr caster sugar
•  2 eggs , beaten
• grated zest of 1 mandarin
• 1/2 tsp vanilla extract
• a few drops of almond extract
• 110 gr toasted almonds, chopped (you can toast them in a dry pan or in the oven)
• 65 gr dried cranberries
• 65 gr dark chocolate, chopped



Preheat the oven to 190 degrees and toast the almonds if necessary.  Leave to cool and chop roughly. Line a baking sheet with greaseproof paper. Sift the flour, baking powder and salt into a large bowl, add the sugar, eggs, zest, vanilla & almond extracts, the nuts, cranberries & chocolate. Mix everything together well with a wooden spoon. Flour your hands and the worksurface well and divide the mixture into two. Roll the first half of the mixture into a long sausage/log with your hands. (Start with both hands together in the middle and work your way out rolling). Roll the sausage to the length of your baking sheet and transfer it over to the lined baking sheet, flattening it out slightly. Repeat with the other half of the mixture. Make sure you leave space in between the two logs for them to spread.

Cook in the preheated oven for 25 -30 minutes until firm. Remove the tray from the oven, lower the heat to 150 degrees and leave them to cool slightly.

Remove the biscotti loaves from the tray and cut them into diagonal fingers about 2cm wide, put them back on the tray, cut side up and back in the oven for about 15 minutes to dry out completely.

You can also serve these after dinner with coffee or a glass of dessert wine (classically vin santo) to dip them in…

A great way to wrap homemade gifts is in clear cellophane (sometimes printed with snowflakes etc) which you can buy in most “euro” shops here in Spain. I rolled up 6 biscotti in the cellophane then tied each end with raffia (to make a christmas cracker shape). I tucked a few sprigs of lavender in the rafia bow because we have some growing on our roof terrace that smells lovely…..

I also wrapped my Mandarin jam( See recipe here) gifts in cellophane with a pink gingham napkin tied around the lid!!

I love it!!!

Easy, Delicious Mince Pies with Mandarin and Ginger Cheat Ice Cream

I should rename this blog 101 things to do with a mandarin….! Well it is Christmas and they are everywhere and I like them.

I didn’t like mince pies until I made some myself, because the Washer Up was begging me to, last Christmas. The bought ones have a strange taste and make your teeth go funny. I thought, if I’m going to make them, I am going to make them better by adding all the Christmas flavours that I love. Like mandarins….

And almonds and hazelnuts and cranberries and Amaretto………! Trust me it makes such a difference. You get the flavour and crunch of the nuts, the sweet sharpness of the cranberries and the punch of the Amaretto. You don’t have to use Amaretto you could use Frangelico to pick out the flavour of the hazelnuts or Cointreau to enhance the orangeyness. If you don’t want to add alcohol you could use cranberry juice, you just need some liquid to soak into the dried fruit while it’s cooking. I use puff pastry because it’s lighter and crispier and you don’t have to make it!!If you’ve never liked mince pies you should give this recipe a go, it might change your mind..

Easy & Delicious Mince Pies Recipe

makes about 18, vegetarian

• 1 pack frozen puff pastry defrosted in the fridge overnight
• 75 gr brown sugar
• 75 ml port or red wine
• 400 gr mixed dried fruit
• 100 gr dried cranberries
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1 mandarin, zest first & then juice
• about 50ml Amaretto (or your chosen liqueur)you may need to add more
• a few drops of almond extract
•  1/2 tsp vanilla extract
• 2 tbsp honey
• about 100 -150 gr chopped nuts (I used almonds & hazelnuts)walnuts would be good too
• 1 egg beaten with a little water
• icing sugar for dusting

In a large pan, dissolve the sugar in the port or red wine over a gentle heat. Then add the dried fruits, cranberries, cinnamon, ginger, cloves, zest & juice of the mandarin and the Amaretto. Bring to a simmer and cook gently for about 15 minutes until all of the liquid has been absorbed stirring occasionally. You may need to add more amaretto if it is absorbed quickly. Add the almond & vanilla extracts, honey and the nuts. Stir well to combine everything and leave the mixture to cool in a bowl.

When the mixture is cool(very important or the pastry won’t work), preheat the oven to 210 degrees. Butter & flour your muffin tins then roll out your first piece of puff pastry to a thickness of 2mm (leave the other piece in the fridge). Cut out circles of 9 or 10 cm diameter and push them in the muffin tins you should get 9 or 10. Then fill each pastry case with a heaped dessertspoonful of the mixture. With the off cuts of pastry you can cut out Christmas tree shapes to put on the top of the mixture (or use a star cutter). Brush the pastry trees with egg wash and bake for about 15 minutes, until the tops are golden brown. Keep an eye on them they cook quickly. Leave to cool for a few minutes then take them out of the tin. Leave the tin to cool down before rolling out your next batch.

Dust with icing sugar from a height and serve while still warm with a coffee for elevenses or whatever time of day it is…..To make them even more special you can serve them with this easy cheat ice cream. I don’t have an ice cream maker (hint hint!) so this is a great way to “improve” a tub of store-bought vanilla…

Quick Cheat Mandarin & Ginger Ice Cream

• 1 tub of vanilla ice cream (doesn’t have to be full)
• the zest of 1 or 2 mandarins
• some crystallised ginger chopped finely (1 tbsp should be enough)

Take the ice cream out of the freezer and let it soften for about 5 minutes. It should be soft enough to stir but not melted. Stir in the zest and ginger until evenly distributed and put the ice cream back in the freezer to firm up until you are ready to serve it. How easy is that?

This ice cream is really good with the Mince Pies, would be a perfect accompaniment to Christmas Pudding and is also amazing with the Washer Up’s Rhubarb Crumble…Happy Christmas!!

My First Panettone with Mandarin Jam

Does breakfast get any better than this..

I don’t think so. This was my first experience of making panettone and it turned out pretty well. The taste is fantastic, it could have been a little lighter but that might have something to do with the electric cutting out halfway through cooking it! It does that here when it rains heavily, very annoying when you are slightly nervous about baking your first panettone and have just spent quite a long time getting the dough to rise…

My idea is to make mini ones as gifts for Christmas but I don’t have any little baking tins and I wanted to try it out on myself first before inflicting it on other people. The Washer Up said it was like a giant tea cake and there is nothing wrong with that!

The other thing I was desperate to make was mandarin jam with the mountain of mandarins we have here. I think a gift bag of a mini panettone & mandarin jam should make most people smile on Christmas morning, don’t you?

Panettone Recipe

makes an 8 or 9 inch round cake, vegetarian

adapted from “Pickle” by Ellie Jarvis http://elliejarvis.co.uk/

• 125gr dried mixed fruit (I used 75gr sultanas & 50 gr dried cranberries)
• grated zest of 1 lemon
• grated zest of 2 mandarins(or 1 orange)
• 1 tbsp cointreau (or grand marnier)
• 125 ml milk
• 1 level tbsp active dried yeast (1 sachet)
• 50 gr caster sugar
• 450 gr strong white bread flour (I used plain flour)
• 1/2 tsp salt
• 1 large egg & 1 egg yolk, beaten
• 1 tbsp honey (I used miel de cana)
•  2 tsp vanilla extract
• 75 gr butter, softened

Put the dried fruit in a bowl, cover with boiling water and leave to soak while you make the dough. Heat the milk until warm, remove from the heat, add the yeast, 1 tsp of the sugar and leave to activate for about 5 minutes. (A foam will form on the top).

Into a large bowl sieve together the flour, remaining sugar and salt, make a well in the centre and add the beaten eggs, milk & yeast mixture, honey, vanilla, cointreau and softened butter. Mix it together with a wooden spoon and then use your hands to form a soft dough and mix for a few minutes. Drain the fruit and dry with kitchen roll, add it to the dough along with the zests and knead it all together until well-distributed. Turn the dough out onto a well floured surface and knead for 1 or 2 minutes. Shape in to a ball, put it back in the bowl, cover with cling film and leave to rise in a warm place for about 45 minutes or until doubled in size.

Turn the risen dough out onto a floured work surface and knead again for 1 minute. Put it in your 8 or 9 inch cake tin which has been lined with baking paper and rubbed with oil. Cover with oiled cling film and leave to rise  again in a warm place for 1 – 1 1/2 hours. Preheat the oven to 17o degrees, brush with beaten egg or milk and bake in the bottom third of the oven for 35 – 40 minutes until browned & risen. Leave it to cool in the tin for 10 minutes then turn it out to cool completely on a wire rack.

Slice it like you would a loaf of bread and serve it toasted and smothered with butter & mandarin jam. ..

If you have never made jam before, this is a really good one to start with. It is easy, quick & delicious you will be so impressed with yourself that you will probably never buy jam again!

Mandarin Jam Recipe

makes 1 jam jar

• 500 gr mandarins/ satsumas/tangerines
• 250 gr sugar
• the juice of 1 lemon

Wash 2 or 3 of the mandarins and zest them carefully. (you don’t want any of the white pith). Then peel all the mandarins removing as much of the pith and filaments as you can. Cut each mandarin in half around its middle and pick out any pips. (Do this over a bowl to collect any juice). Put the halves in the bowl aswell and blitz with a stick blender until you have a smoothish puree. (you can do this in a food processor).

Put the mandarin puree, zest, sugar and lemon juice in saucepan. Bring to the boil over a medium high heat then reduce the heat so it boils gently. Cook for 20-25 minutes stirring occasionally until it sets.  To check if it is set put a saucer in the freezer for a few minutes, then put a teaspoon of the hot jam onto it. Leave it to cool slightly then run your finger through the jam, if the line holds it’s set.

Pour into a hot, sterilized jar, (I pour boiling water in the clean jar and tip it out just before pouring in the jam) seal tightly, turn upside down and leave to cool. Store in the fridge when cool.

I was so pleased with how this jam turned out. The texture is perfect and it looks and tastes lovely. The perfect accompaniment to my homemade panettone!! I can’t believe I made panettone……